CHORIZO EGG AND POTATO RECIPE RECIPES
CHORIZO, POTATOES AND EGGS RECIPE - FOOD.COM
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
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 ...
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
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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CHORIZO & POTATO HASH RECIPE | JAMIE MAGAZINE RECIPES
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 491 calories per serving
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 491 calories per serving
- Preheat the oven to 180ºC/gas 4.
- Peel and finely chop the onion and garlic, chop the chorizo, dice up the cooked potato and pick and finely chop the parsley.
- Gently fry the onion and garlic in a little oil in an ovenproof pan until the onion is soft. Add the chorizo and fry for 2 to 3 minutes.
- Add the potatoes and cook for 5 minutes more, then crack the eggs on top.
- Transfer the pan to the preheated oven and bake for 8 minutes, or until the egg white is set but the yolk is still runny.
- Sprinkle with sea salt, black pepper and the parsley, to serve.
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CHORIZO EGG CASSEROLE RECIPE: HOW TO MAKE IT
Growing up on chorizo and egg burritos, I decided it was time for a remake. In the morning when I make coffee, I pop this in the oven and an hour later, breakfast is ready! —Relina Shirley, Reno, Nevada
From tasteofhome.com
Reviews 5
Total Time 01 hours 05 minutes
Category Breakfast, Brunch
Cuisine North America, Mexican
Calories 461 calories per serving
From tasteofhome.com
Reviews 5
Total Time 01 hours 05 minutes
Category Breakfast, Brunch
Cuisine North America, Mexican
Calories 461 calories per serving
- In a nonstick skillet, cook and crumble chorizo over medium-high heat until cooked through, 5-7 minutes. Drain on paper towels. In same skillet, cook and stir potatoes, onion and pepper until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove from heat; stir in chorizo. Cool 15 minutes., Whisk eggs, cream, green chiles and chili powder. Layer a greased 11x7-in. baking dish with half each of the following: chorizo mixture, cheeses, and egg mixture; sprinkle with 1 tablespoon cilantro. Top with remaining chorizo and eggs; sprinkle with remaining cheeses and 1 tablespoon cilantro. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered 35-40 minutes, or until set and bubbling. Let stand 10 minutes before serving. Sprinkle with remaining cilantro. Serve with sour cream and pepper sauce.
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From food.com
Reviews 5.0
Total Time 50 minutes
Calories 799.9 per serving
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Total Time 50 minutes
Calories 799.9 per serving
- This dish should serve several people, depending on their appetites. Even Spanish gourmets find that their families prefer this simple dish to their most delicate creations!
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