• Heat a large cast-iron or nonstick skillet over medium heat. Add the olive oil.
• Add the chopped onion and cook for 4 to 5 minutes, stirring occasionally, until softened and lightly caramelized.
• Stir in the fresh jalapeño and cook for 1 to 2 minutes, until fragrant.
• Add the roasted potatoes* to the skillet and sprinkle with the chili seasoning, smoked paprika, salt, and black pepper if needed. Toss to coat evenly and cook for 6 to 8 minutes, stirring only occasionally, until heated through and crispy around the edges.
• Stir in the chopped pickled jalapeños. Sprinkle the pepper Jack cheese evenly over the top. Cover the skillet for 1 to 2 minutes, or until the cheese is melted and gooey.
• Serve immediately with dollops of sour cream, if desired. Finish with green onions, cilantro, additional pickled and/or fresh jalapeños, or your favorite hot sauce.

*Don’t have leftover roasted potatoes? Here’s how to make them from fresh:

• Preheat the oven to 425°F (220°C).
• Cut 1½ pounds (680 g) russet potatoes into ¾-inch pieces and toss with olive oil, chili seasoning, smoked paprika, salt, and pepper.
• Spread onto a parchment-lined baking sheet in an even layer. Roast for 25 to 30 minutes, stirring halfway through, until the potatoes are tender with crispy, golden edges. Continue with Step 1 of the recipe.
• Tips & Tricks
• Leftover roasted potatoes help this breakfast come together in a fraction of the time. Leftover roasted potatoes contain less surface moisture than freshly cooked potatoes, making them easier to crisp in the skillet.
• Resist stirring the potatoes too often. Let them sit against the hot skillet so they develop crispy, golden edges.
• Using both fresh and pickled jalapeños adds layers of flavor. Fresh jalapeños bring bright heat, while pickled jalapeños add tang and balance.
• Pepper Jack melts quickly, so cover the skillet for a minute or two instead of stirring it in.