CHORIZO AND EGGS AND POTATOES RECIPES

CHORIZO, POTATOES AND EGGS RECIPE - FOOD.COM

Chorizo, Potatoes and Eggs Recipe - Food.com image

A nice breakfast or brunch dish. Serve with warm tortillas, and green chiles on the side, if desired.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4-6 serving(s)

Number Of Ingredients 3

Ingredients

4 -6 medium potatoes, peeled, chopped into cubes (parboil or frozen to save time)
8 ounces chorizo sausage (add or subtract to taste)
6 eggs (scrambled in a bowl)

Steps:

Cook your chopped potatoes in a 12” frying pan.
Saute chorizo in a sauce pan by it’s self, while the potatoes finish cooking.
Pour cooked chorizo sauce into your cooked potatoes (pour off excess oils to taste).
Mix the chorizo completely into your cooked potatoes.
Pour your eggs into your mixed potatoes and chorizo and stir or you can fold and make an omelet.
Cook until done and server immediately, as scrambled eggs, a burrito or an omelet.
If your crowd is really big eaters, add spainsh rice and refiried beans -- I make this even on camping trips, you should see the people in the campgrounds looking around when they smell this in the morning, put out some Menudo with onions, clantro and you have a very tasty meal no matter where you are, enjoy.

Nutrition Facts : Calories 532.3, FatContent 29.4, SaturatedFatContent 10.5, CholesterolContent 367.1, SodiumContent 818.1, CarbohydrateContent 38.8, FiberContent 4.7, SugarContent 2.2, ProteinContent 27.4

BAKED EGGS WITH CHORIZO AND POTATOES RECIPE - DAVID KINCH ...

Baked Eggs with Chorizo and Potatoes Recipe - David Kinch ... image

Chef David Kinch loves to say that this hearty combination of crumbled chorizo, chunks of crispy potatoes and eggs—all cooked together in a big cast-iron skillet—is his Mexican-Californian twist on rösti, the classic Swiss fried-potato breakfast. More Breakfasts for a Crowd

Provided by David Kinch

Categories Breakfast Casseroles

Total Time 45 minutes

Yield 8

Number Of Ingredients 7

Ingredients

2 pounds medium Yukon Gold potatoes
1 1/2 pounds fresh chorizo, casings removed (see Note)
1 large onion, finely chopped
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
8 large eggs
Toast and hot sauce, for serving

Steps:

Preheat the oven to 375°. Put the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook over moderate heat until tender, about 25 minutes; drain and let cool. Peel the potatoes and cut them into 3/4-inch pieces.
Meanwhile, heat a 12-inch cast-iron skillet. Add the chorizo, break it into chunks with a wooden spoon and cook over moderate heat, turning, until cooked through and lightly browned, about 8 minutes. Add the onion and cook, stirring, until softened, about 5 minutes. Scrape the chorizo mixture into a bowl and wipe out the skillet.
Heat the oil in the skillet. Add the potatoes, season with salt and pepper and cook over moderate heat, turning occasionally, until golden and crispy, about 6 minutes. Stir in the chorizo mixture. Remove the skillet from the heat.
Using a ladle, make 8 indentations in the potato-chorizo mixture about 1 inch apart; crack an egg into each one. Bake the skillet in the middle of the oven for about 12 minutes, or until the egg whites are just set but the yolks are still runny. Serve at once with toast and hot sauce.

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