You’d be hard-pressed to find a breakfast plate at a diner that isn’t loaded with a pile of greasy, salty potatoes. That’s the way we like it. Give us our hash browns (or some frozen Potatoes O’Brien) or give us death. But there are ways to improve upon already wonderful things. Take, for instance, this dish from Jose Garces. We start with the little diced chunks of potato that we’ve come to know and love. But then, we take them to the next level but sautéing them with chorizo, garlic, jalapeño, and onion. Top them off with scallions, cilantro, and creamy queso fresco, and you’ve got yourself a dish that’s where patatas bravas meet nachos. And that sounds like a hell[…]