People eat eggs everyday but for an extra extraordinary breakfast, add chorizo and potatoes. (Seriously, eggs, chorizo, and potatoes are comfort food at it’s best.) In fact, this is one of the favored go-to dishes amongst Mexican households and is probably made at least three times a month under my roof. As a young girl I was always bewildered by chorizo. I couldn’t wrap my head around this meat that looked like a weird water balloon snake then miraculously turned into a delicious crumbly dish. It wasn’t until I was older that I realized the fatty ground meat was packaged with spices and red chiles and stuffed into a plastic casing.
Chorizo is offered in various types: beef, kosher, pork, and even the vegan soyrizo. Since pork is my favorite, I used pork in but you can use whichever you prefer.
Ingredients for Chorizo Potato and Eggs:
- 2 – medium sized Idaho russet potatoes (peeled and cubed)
- 1 1/2 – tablespoons vegetable oil
- 1 – teaspoon salt
- 1/2 – cup chopped onion
- 9 – ounces pork chorizo (remove casing)
- 5 – eggs
- corn or flour tortillas
- Place a small pot filled halfway with water over a medium flame bring to a boil. Once boiling, add in diced potatoes and let boil for 10 minutes. Remove from flame and drain. Set to the side.
- In a large frying pan over a medium flame add vegetable oil and allow to heat.
- Add in boiled potatoes and salt. Fry on each side for 5 minutes or until crisp.
- Add in chopped onion, and mix well. Continue frying for an additional 5 minutes.
- Remove the chorizo from it’s casing and add to the potato onion mixture.
With your spatula stab the chorizo to break it up. As it continues to cook it will become easier to break up. Then mix it into the potato onion mixture.
Cook for an additional 10 to 12 minutes or until crisp.
Next crack your eggs in a bowl and scramble with a fork, then pour over chorizo potato mixture.
- Cook for 5 to 6 minutes, mixing and combining all ingredients the entire time.
You want to make sure the eggs are well done.
- Remove from flame, and either wrap in a flour tortilla for a burrito or enjoy in a corn tortilla for a lovely breakfast taco.