Eggs, Chorizo, & Potatoes
When it comes to down-home breakfasts, it's tough to beat Eggs, Chorizo, & Potatoes...especially if you put it into a breakfast burrito. There's not much to it, but it sure gets your day off to a delicious and satisfying start.
Ingredients
Instructions
-
To make potatoes
Peel potatoes, rinse clean with water, and cut into small cubes (hash brown size). Par cook them in the microwave for 3 minutes, while heating a large skillet on the stovetop with enough olive oil to coat the bottom of the pan. Place par-cooked potatoes in skillet and spread across evenly without stirring. Season with salt, pepper, and any other seasonings you like. Flip over when golden on one side, and let other side cook as well. Remove from burner, cover with a lid so they stay hot until ready to eat.
-
To make eggs & chorizo
Heat skillet on stovetop (no oil necessary). Remove plastic wrapping from chorizo and place links in skillet to cook, breaking them up as you go. In separate bowl, scramble eggs with a splash of milk. Pour egg mixture into pan with cooked chorizo and continue to let it cook, while flipping over occasionally, until eggs are fully cooked. Add shredded cheese on top, remove from burner and cover with a lid so that cheese melts.
Enjoy as-is, or make breakfast burritos. Heat a flour tortilla on a skillet, then fill with eggs, chorizo, & potatoes. Fold sides in and roll tortilla to make a burrito where contents are secured inside. Return burrito to skillet so that it get golden on the outside. Enjoy!
