Instructions

• Place the potatoes in a medium saucepan and cover the potatoes with 1 inch of water. Add 1 tablespoon salt and the vinegar and bring to a boil. Reduce the heat to medium and simmer the potatoes until crisp tender but not cooked through, about 5 minutes. Drain thoroughly.
• Combine 1 teaspoon salt, the cumin, paprika, chile powder, and black pepper in a small bowl. Set aside.
• Prepare the grill for direct cooking over medium heat (350° to 400°F). Heat the griddle over direct medium heat for 10 minutes.
  Set the griddle insert in place to preheat the grill. Set the grill to Manual Mode level 6 and preheat for 15 minutes.
  Prepare the grill for direct cooking over medium heat (350° to 400°F). Heat the griddle over direct medium heat for 10 minutes.
• Lightly coat the griddle with oil. Add the chorizo and cook until browned and beginning to crisp, about 5 minutes, stirring occasionally. Transfer to a bowl.
• Add the onion and peppers to the fat on the griddle and lightly season with salt. Sauté until the onions soften and the peppers are bright and tender, about 3 minutes. Transfer to the bowl with the chorizo.
• If the griddle is dry add 1 tablespoon oil. Add the potatoes and season with half of the reserved spices. Cook until tender and golden brown, 10 to 12 minutes, stirring occasionally. Return the chorizo, onions, and peppers to the griddle and add the remaining spices. Stir to thoroughly combine and coat the vegetables. Cook for 3 to 4 minutes to heat through, stirring frequently. Divide between serving plates and keep warm.
• Add 1 tablespoon oil to the griddle. Crack the eggs and fry until the whites are set (or to your desired doneness), about 4 minutes. Using a spatula, arrange each egg on each serving plate over the hash and season with a pinch of salt. Sprinkle the scallions and cilantro over each plate. Serve with the salsa.