Place diced potatoes in a saucepan, cover with water. Bring to boil, reduce heat and simmer for 10 minutes, or until tender. Drain and reserve.

Fry the chorizo in a large nonstick skillet over medium-high heat until fully cooked. Drain off any excess oil.

Add the onion and cook for 2 to 3 minutes. Add the potatoes, stir to combine.

Add eggs, stirring occasionally with a wooden spoon or rubber spatula, until eggs are cooked through, 3 to 5 minutes. Season with salt and pepper.

Spoon into warm rolls.

For Rolls: PREP – Spray pan with cooking spray. Place frozen rolls evenly on pan and cover with plastic wrap sprayed with cooking spray to keep from sticking to rolls while rising.

RISE – Let rise 3 to 5 hours, until rolls double in size. Actual time depends on temperature of your kitchen. Do not over proof. Rolls will continue to rise while baking

BAKE – Preheat oven to 350 degrees F. Carefully remove plastic wrap. Bake 15-20 minutes, until golden brown.

COOL – Remove rolls from pan at once and place on a wire rack to cool. Brush tops with melted butter if desired.