Eggs Potatoes and Chorizo Breakfast Skillet Recipe
This eggs potatoes and chorizo breakfast skillet recipe makes our twist on the classic American country skillet breakfast made in a cast iron skillet that’s also called a cowboy skillet breakfast or farmer’s skillet breakfast. Instead of bacon or ham, we make this hearty breakfast with soft spicy Mexican-style chorizo for this edition of Weekend Eggs.
Servings: 2
Calories: 478kcal
Equipment
- 10 Inch Cast Iron Skillet
Ingredients
- 300 g potatoes par-boiled and sliced into 1.5cm (0.6 inches) cubes
- 80 g chorizo fresh, skin removed, cut into rounds and quartered
- 50 g shallots sliced finely
- 4 eggs extra large
- 50 g Monterey Jack cheese grated
- 2 tbsp olive oil
To Serve
- 2 tbsp chopped spring onions
- 1 tbsp Hot sauce
Instructions
- In an oven-safe 25cm (10") skillet over medium-high heat, add the chorizo and cook until the fat melts from the chorizo and you have a nice pool of oil in the skillet.
- Remove the chorizo, leaving the oil in the skillet. Add a drizzle of the olive oil to the skillet and reduce the heat to medium. Add the shallots and cook until softened and translucent.
- Remove from the skillet and add the rest of the olive oil. Add the potatoes and cook, turning occasionally, until lightly coloured. Heat up the grill section of your oven.
- With the potatoes making a nice layer in the bottom of the skillet, spread the shallots over the potatoes. Sprinkle over the cheese and place under the grill until melted.
- Put the skillet back on the stove over medium heat. Make four divots in the potato mixture for the eggs. Crack the eggs into the divots and cook until the whites are just set.
- Sprinkle the chorizo pieces over the potatoes and eggs and top with spring onions to serve.
- Carefully plate the potato and eggs, season to taste and add a dash of your favourite hot sauce.