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1
Preheat the oven to 425u00b0 F.
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2
Cut the apple and potato into 1/2-inch dice. Place them into a medium bowl and drizzle with 2 tablespoons of the olive oil, season with salt and pepper, toss to combine. Spread apples and potatoes onto a parchment-lined, rimmed baking sheet, keeping them in as close to a single layer as possible. Roast in the heated oven 30 to 40 minutes until tender and beginning to brown on the edges. Toss them once or twice during roasting to ensure even cooking.
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3
Meanwhile, put a large, heavy bottom cast iron or non-stick skillet over medium heat. Heat the remaining 1 tablespoon olive oil and add chorizo to the skillet, breaking it up with a wooden spoon. Cook, stirring and breaking up chorizo, until lightly browned and beginning to look dry and crumbly, about 10 minutes. Use a slotted spoon to transfer chorizo to a paper towel-lined plate to drain. Leave the fat in the skillet, adding extra olive oil to bring the volume of fat to about 2 tablespoons if necessary.
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4
Add the diced bell pepper, diced onion, and diced jalapeno (if using) to the skillet in which the chorizo was cooked. Cook over medium heat, stirring often, about 5 minutes. Stir in minced garlic and cook 1 minute more. Turn off the heat. Gently fold in roasted apples, potatoes, and cooked chorizo. Turn the heat to low and cook, folding gently, until the flavors come together, about 2 minutes.
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5
Serve warm with poached eggs on top (if using) and halved radishes on the side (if using).
