Chorizo and Potato Breakfast Skillet

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. 1

   Heat olive oil in a large cast-iron skillet over medium-high heat. Add diced potatoes in a single layer.

2. 2

   Season with smoked paprika, garlic powder, salt, and pepper. Cook undisturbed for 4-5 minutes until a crust forms on the bottom.

3. 3

   Stir potatoes and cook another 5-6 minutes until golden and tender. Transfer to a plate.

4. 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. 5

   Reduce heat to medium. Add bell pepper and onion to the chorizo drippings. Cook for 3 minutes until softened.

6. 6

   Return potatoes and chorizo to the skillet. Stir to combine with the vegetables.

7. 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. 8

   Cover with a lid and cook for 4-5 minutes until egg whites are set but yolks are still runny.

9. 9

   Remove from heat. Garnish with fresh cilantro. Serve with lime wedges and hot sauce.

Pro Tips

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