Mediterranean Eggs with Feta
15 min • 280 cal
Mexican • Breakfast
Chorizo and Potato Breakfast Skillet
25 minEasy4 servings
🧮Serving Size Calculator
4
servings
390
calories
18g
protein
24g
carbs
26g
fat
Ingredients
- 8 oz Mexican chorizo, casing removed
- 3 medium russet potatoes, diced into 1/2-inch cubes
- 4 large eggs
- 1/2 cup diced bell pepper (red and green)
- 1/4 cup diced onion
- 2 tbsp olive oil
- 1 tbsp butter
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp sea salt (adjust to taste)
- 1/4 tsp black pepper, freshly ground
- 1/4 cup chicken broth or water
- 2 tbsp fresh cilantro, chopped
- 1 lime, cut into wedges
- Hot sauce for serving
Instructions
- 1
Heat olive oil in a large cast-iron skillet over medium-high heat. Add diced potatoes in a single layer.
- 2
Season with smoked paprika, garlic powder, salt, and pepper. Cook undisturbed for 4-5 minutes until a crust forms on the bottom.
- 3
Stir potatoes and cook another 5-6 minutes until golden and tender. Transfer to a plate.
- 4
In the same skillet, add chorizo. Break it up with a spoon and cook for 4-5 minutes until deeply browned. Transfer to a plate.
- 5
Reduce heat to medium. Add bell pepper and onion to the chorizo drippings. Cook for 3 minutes until softened.
- 6
Return potatoes and chorizo to the skillet. Stir to combine with the vegetables.
- 7
Make 4 wells in the mixture. Crack an egg into each well. Add butter around the edges and pour broth around the skillet.
- 8
Cover with a lid and cook for 4-5 minutes until egg whites are set but yolks are still runny.
- 9
Remove from heat. Garnish with fresh cilantro. Serve with lime wedges and hot sauce.
Pro Tips
💡
Casing-free chorizo crumbles easily - break it up as it cooks for the best texture.
💡
Russet potatoes work best as they get crispy on the outside while staying fluffy inside.
💡
A squeeze of lime at the end cuts through the richness beautifully.
🍳
One Pan Tip
To make cleanup even easier, line your pan with parchment paper or aluminum foil before cooking. This recipe is designed to cook everything in one pan, so you'll only have one pot to wash!
Frequently Asked Questions
How do I make Chorizo and Potato Breakfast Skillet?
This one-pan recipe takes approximately 25 min. Start by preparing all ingredients, then follow the step-by-step instructions above.
What is the difficulty level of Chorizo and Potato Breakfast Skillet?
This recipe is rated as Easy difficulty. Even if you're new to cooking, you can make this recipe successfully.
Can I substitute ingredients?
Most ingredients in this recipe can be substituted. For protein, try chicken, tofu, or seafood. For vegetables, use whatever you have on hand.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
