Squeeze a few links of Mexican chorizo onto a pan and cook over medium heat, breaking it up. When it's browned, add the chopped onions and peppers, and squeeze the garlic in through a press. Add olive oil if needed - but you shouldn't need much, because chorizo is oily stuff. Your potato water should be boiling by now. Let the potatoes boil a minute or two, until they're just barely or maybe even not quite cooked through. Drain. Your onions and peppers should be somewhat softened. Add the potatoes into the mix, stirring well so that everything is coated with chorizo grease. Cook over medium heat, stirring often, but carefully - you don't want to turn your potatoes into mush. Grab your favorite hot sauce and drizzle it generously over everything. I used Co-op Mole Hot Sauce, which I love. It added a nice earthiness and a note of bitter chocolate. But I think regular old Frank's would be pretty awesome too. Or whatever else you like. Anyhow, stir, then turn the heat to high and let everything crisp up some. As a finale, sprinkle some grated cheddar over the top.