Description
Found a great chorizo and potatoes recipe that is a great filling breakfast option.
Info
10min
20min
4
Ingredients
- 1 large russet potato washed and cut into small cubes
- about 3 cups, peeled optional
- ½ cup canola, vegetable or avocado oil
- 1 lb Mexican chorizo removed from casing if any
- 1 cup onion chopped into small squares
- about half of a medium white or yellow
If using eggs:
- 6 large eggs beaten in a bowl
- add about 6 eggs for half of the chorizo recipe
- kosher salt
- black pepper
Directions
Cook the potatoes: In a large skillet over medium-high heat, heat the
oil until shimmering. Add the cubed potatoes and place in a single layer. Add
salt & pepper according to taste (about 1/2 teaspoon ea.)Cook for about 10 minutes stirring them often so that they cook evenly. Remove from pan and place on a plate with paper towels to drain. Set aside.
Cook the chorizo: On same skillet, remove any left oil from the potatoes. Heat skillet back to medium-high heat.
Add the chorizo and cook for about 5 minutes. Add the chopped onions and cook, stirring occasionally, until it’s translucent, 1 or 2 minutes.
Add the potatoes back to the chorizo mix and stir to combine all ingredients
If using eggs:
In a medium to large bowl, break the eggs in and salt & pepper. Beat with a fork.
Cook the eggs: Reduce heat to medium-low and pour in eggs. Cook, stirring occasionally with a wooden spoon or rubber spatula, until eggs are cooked through, 3 to 5 minutes.
Serve with warm tortillas. See notes for other serving ideas.