Recipe: Mexican Chorizo and Eggs Breakfast Skillet

This easy recipe for Mexican Chorizo and Eggs Breakfast Skillet is terrific for any time of day you want to have delicious eggs. We had a version of this in a restaurant recently and we were determined to re-create it at home.

We love breakfast in this house… for breakfast, lunch or dinner… we also like a little spice so this recipe was made to order for us.

TIPS

You can find chorizo in the grocery store… it’s in different places depending on the store… look where you normally find kielbasa or if your store has a refrigerated Mexican section with the Mexican cheeses.

I could only find links… so I cut them open and squeezed out the sausage.

I use red, green and yellow peppers… I know red and yellow peppers are more expensive but the taste is milder and we like it… if you want you can use whatever peppers you like.

I used one jalapeno pepper… it added just a little zing… make sure you don’t get seeds in your food and take precautions when cutting them… don’t touch your face and eyes when handling them… wash your hands thoroughly after cutting them or better yet wear gloves.

I used Russet potatoes… you can use any variety you want… I just like the texture and hardiness of Russets…. also leave the skin on.

The amounts in this recipe will make two very hardy meals.

So here’s one delicious breakfast!






Recipe: Mexican Chorizo and Eggs Breakfast Skillet

All you need:

2 links of chorizo
2 tablespoons diced green pepper
2 tablespoons diced yellow pepper
2 tablespoons diced red pepper
1 medium onion, diced
1 jalapeno pepper, seeded and diced
2 large russet potatoes, washed, and cut into large dice
1-2 tablespoons olive oil (optional)
4 fried eggs

All you have to do:

Squeeze out the chorizo from the casing onto a large skillet…. break into small pieces.

Cook the chorizo over medium high heat for about 3 minutes until the sausage grease begins to render.

Add the potatoes, stirring to coat them with the sausage grease.

Cover and cook, stirring frequently for about 10 minutes until they begin to crisp up on the outside and cook on the inside.

Add the peppers and onions, stir well.

Note: you want enough grease to coat everything, nit swim in it, if it’s too dry, then add some olive oil, a tablespoon at a time… you should need no more than 2 tablespoons if even that much. Grease rendered from the sausage will vary between brands.

Cook until the potatoes are thoroughly cooked and the peppers are soft.

Remove the mixture to oven proof bowls and keep warm in a warm oven until you cook the eggs.

Make the eggs in the same pan you made the potatoes and peppers.
Lay cooked eggs on top of each potato mixture in the bowls and serve.