In a medium cast iron skillet, begin browning the bacon. As it browns, stir in the ham. When the ham begins to brown stir in the Poblano and cook for about 2 minutes, stirring occasionally. Set aside.
In a large cast iron skillet, add the chorizo and cook over medium-high heat. As the meat begins to brown, stir in the onion and garlic. Continue cooking until the meat as browned and onions are tender, stirring occasionally.
Add the chorizo mixture to the bacon skillet. Return to the empty skillet and add the fry oil. Heat over medium-high heat. Stir in the potatoes and cook until golden brown and tender, stirring occasionally. Drain any excess grease, if needed.
Add the meat mixture to the larger potato skillet. Return to the empty skillet, clean if needed (so the eggs don't stick).
Melt the butter over medium heat. Add the eggs and cook over-easy.
Place the eggs on top of the hash skillet. Top with green onions or cheese, if desired. Serve immediately.
