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    Home » Recipes » Chorizo Potato Breakfast Skillet

    Chorizo Potato Breakfast Skillet

    June 2, 2019

    2363 shares
    Jump to Recipe Print Recipe

    This chorizo and potato breakfast skillet is literally the breakfast of champions. Crispy potatoes in the cast iron skillet with flavorful chorizo and eggs surrounded by melted cheese. The ultimate cast iron breakfast skillet.

    Close up of cast iron skillet with chorizo, diced potatoes, baked eggs, and cheese with green onion garnish

    The super flavorful chorizo, crispy potatoes, baked eggs, cheddar cheese, and topped with fresh green onions… you’ll have this on repeat every weekend!

    Potatoes

    diced russet potato

    First to prep the potatoes. I used russet potatoes and kept the skin on. I love the texture you get with the skin left on, making them extra crispy. Make sure you scrub your potatoes clean prior to use. Since they grow in the ground, I think we can all agree they are always pretty dirty. I then cut the potato horizontally into 3 to 4 sections depending on how thick they are, then proceed to dice from there (seen above).

    diced russet potatoes in a white bowl

    Once you have them all diced, we need to pre-cook them. To ensure a soft inside and crispy outside, I par-boil the diced potatoes with a touch of distilled white vinegar. The vinegar helps a molecule ‘pectin’ that is found in vegetables, it keeps the potatoes from falling apart when softening. We are going to boil for about 5 minutes until you can gently pierce with a fork. Remove and strain.

    Chorizo

    package of unopened spanish chorizo

    Being Portuguese, I have consumed A LOT of chorizo in my life. Is chorizo and chouriço the same thing? Yes, but there are different types. Chorizo is a Mexican style of the same sausage, but it comes uncooked. The Mexican style you’ll have to fully cook and is typically removed from the casing to use crumbled. The Portuguese/Spanish version comes already cured, smoked, and ready to eat although we always still cook it for enhanced flavor. This one you will see named Chourico, but many use the names interchangeably and ‘Chorizo’ is more identified with.

    diced chorizo on a red cutting board

    I cut the chorizo longways into four pieces, then proceed to dice from there.

    Cooking the dish

    diced chorizo in a cast iron skillet cooking

    We are going to cook the chorizo first in the skillet, so it can release all of it’s delicious juices, which will give our potatoes so much flavor. I cooked them for about 8 minutes until they began to turn golden brown. Using a slotted spoon, remove the chorizo (leave the juices and tiny bits behind) and set aside.

    seasoned diced potatoes in a cast iron skillet cooking

    Next are the potatoes, I add a bit of olive oil and add the diced, par-boiled potatoes in. I seasoned with salt, pepper, and some crushed red pepper flakes (optional). You are going to cook the potatoes for 15 minutes until the outsides become crispy. You don’t want to overcrowd the skillet or else they all won’t be able to crisp up (I used a 12 inch cast iron). Keep moving the potatoes around so you can crisp up all the sides.

    diced potatoes and chorizo in a cast iron skillet with four empty wells created

    Once the potatoes are done, we are going to add in the chorizo, mix, and then create four wells for the eggs.

    diced potatoes and chorizo in a cast iron skillet with four uncooked eggs cracked on top

    Carefully break the eggs into the wells and add into the oven. You’re going to allow them to bake for about 10 minutes until the whites have set.

    cast iron skillet in the oven with potatoes, chorizo, half cooked eggs, and shredded cheddar cheese on top

    Added cheddar cheese to the skillet to melt while the eggs bake.

    cast iron skillet with chorizo, diced potatoes, baked eggs, and cheese with green onion garnish

    Remove from the oven and top with fresh green onions.

    Close up of cast iron skillet with chorizo, diced potatoes, baked eggs, and cheese with green onion garnish

    Upon completion in the oven, you should have beautifully baked eggs that are white and intact on the outside, with a runny center.

    White plate with chorizo potato egg hash on it, side of buttered toast, and cast iron skillet in the background

    Using a spatula, divide into four sections and serve!

    cast iron skillet with chorizo, diced potatoes, baked eggs, and cheese with green onion garnish side of toast and plate with potato dish on it

    This breakfast skillet is a great start to your day that is both hearty and super flavorful. I hope you enjoy!

    Looking for other dishes with chorizo?

    • Chicken and chorizo paella
    • Seafood and chorizo paella
    • Clams and chorizo

    Made this recipe and loved it? Leave a star rating below!

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    Close up of cast iron skillet with chorizo, diced potatoes, baked eggs, and cheese with green onion garnish

    Chorizo Potato Breakfast Skillet

    This breakfast skillet with super flavorful chorizo, crispy potatoes, baked eggs, and cheddar cheese is the perfect family breakfast! Full of flavor! 
    4.70 from 10 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: Mexican
    Keyword: baked eggs, breakfast potatoes, breakfast skillet, Chorizo, hash
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 4 servings
    Calories: 572kcal
    Author: Stephanie

    Equipment

    • Lodge Pre-Seasoned Cast Iron Skillet 
    • All Clad Stock Pot
    Prevent your screen from going dark

    Ingredients

    • 1 link Portuguese/Spanish Chorizo (see note), 8 ounces, diced
    • 2 large russet potatoes 1 ½ pounds, scrubbed clean, diced into ½ inch pieces
    • 2 tablespoons distilled white vinegar
    • 5 tablespoons olive oil
    • 1 tablespoon unsalted butter
    • 4 large eggs
    • 3 green onions greens only, sliced
    • ¼ cup shredded cheddar cheese
    • 1 ¼ teaspoons Kosher salt divided
    • ¼ teaspoon fresh ground black pepper
    • ¼ teaspoon red pepper flakes optional

    Instructions

    • In a medium pot, fill with about 2 qts water, add 2 tbsp vinegar, 1 tsp of kosher salt, and bring to a boil. Add diced potatoes and cook until barely tender about 4-5 minutes. Remove from the heat, strain in colander, and set aside. 
    • Preheat oven to 375 degrees F
    • In a 12 inch cast iron skillet, over medium heat, add 2 tbsp olive oil and diced chorizo. Cook for 8 minutes until chorizo has reduced and browned. Using a slotted spoon, remove the chorizo and set aside, but leave behind the oils and tiny bits. 
    • In the same skillet, raise the heat to medium-high, add 3 tbsp olive oil and add the drained diced potatoes. Add ¼ tsp kosher salt, fresh ground black pepper, and optional red pepper flakes. Cook the potatoes for 15 minutes, tossing/stirring occasionally until potatoes have crisped on all sides. When 5 minutes remain, add the 1 tbsp of unsalted butter and allow to melt and toss the potatoes.
    • Return the chorizo to the skillet, mix with the potatoes, and form four small wells. Carefully crack four eggs into each of the four wells, season eggs with salt/pepper and sprinkle cheddar cheese over the potatoes. Place into the oven and bake for 10 minutes. Whites should be set and the yolks runny. Remove from oven, top with fresh green onions, and serve!

    Notes

    • Use Portuguese/Spanish chorizo (also spelled chouriço) which is already pre-cooked. Mexican chorizo is raw/uncooked and has not been tested in this recipe. You would have to fully cook the Mexican chorizo separately if using in this recipe.
    • Use a 12-inch skillet, you do not want to overcrowd potatoes or else they will not crisp correctly.

    Nutrition

    Calories: 572kcal | Carbohydrates: 35g | Protein: 20g | Fat: 39g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 232mg | Sodium: 858mg | Potassium: 874mg | Fiber: 3g | Sugar: 2g | Vitamin A: 734IU | Vitamin C: 12mg | Calcium: 111mg | Iron: 4mg
    Made this recipe?Mention @GirlWithTheIronCast or tag #girlwiththeironcast!
    « Blue Cheese Burgers
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    2363 shares

    Originally Published: June 2, 2019 Post Updated: February 9, 2023 Filed Under: Breakfast, Cast Iron, Chorizo, Gluten-Free, One Pot, Pork, Recipes Tagged With: Onions, potatoes

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    Reader Interactions

    Comments

    1. Kraycee

      February 10, 2023 at 11:39 pm

      Thank you for sharing. I love trying new recipes and this one is definitely a keeper.

      Reply
    2. Moz

      June 29, 2020 at 7:23 am

      I wish people posting this dish would relate it back to it’s Spanish origins of Plata Mantanza!

      Reply
      • Stephanie

        June 29, 2020 at 8:47 am

        Hi Moz, thank you for the information on where it came from. My grandmother from Portugal used to make me this dish all the time growing up.

        Reply
    3. Jo Thrasher • Jo Eats

      June 03, 2019 at 4:20 pm

      5 stars
      This is the breakfast of my dreams. It’s hard for me to find non-Mexican chorizo, but the times I’ve had Spanish or anything already cooked, I much prefer it!

      Reply

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