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Preheat oven to 375u00b0F.
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Dice red potatoes, add to microwave proof bowl with a splash of water. Cover with plastic wrap, add a few slits and microwave for 3 minutes.
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While potatoes are par-cooking, cook chorizo sausage and drain, reserving 2 teaspoons of the fat. Add 2 teaspoons of chorizo fat back to skillet and heat, when ready add par-cooked potatoes, 1/4 teaspoon salt and crisp. This is to your liking, one side, all sides, a little crisp, or crunchy brown.
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Unroll and press crescent dough into a 9x12 cookie sheet. Press over bottom and up sides to form a crust; seal perforations. Layer sausage over crust, then potatoes, vegetables, and cheese.
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In a bowl, beat together eggs, milk, remaining 1/2 teaspoon salt, and black pepper. Pour over crust in the middle, it will find its way to the edges on its own.
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Bake at 375u00b0F for 25-30 minutes, until top is golden-brown and delicious (there may be some water when tested with a skewer). Let cool on cooling rack for about 10 minutes.
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Notes:
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1. You want all the vegetables to be diced about the same size. I used raw bell pepper and onion, but they could be sauteed
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2. 25 minutes in my oven, in a baking dish was barely enough time, needed about 2 minutes more.
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3. You could certainly used thawed hashbrowns or cooked hasbrowns for convenience, but I prefer this method.
