In this house we love a good breakfast. There is nothing like a nice hearty meal to start the day. So we have several recipes we love to tear into, and we love looking for new ones. This Chorizo Breakfast Skillet is a really cool twist on a simple meat and potatoes type of breakfast. I like to top it with some fresh avocado which balances out the breakfast nicely. This simple and relatively quick dish is one that your family will fall in love with just like mine. So go ahead and give it a shot and hit me up later and let me know how much you love it!
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- 8 oz. Chorizo
- 1 Red Bell Pepper, Chopped
- 1 Yellow Onion, Chopped
- 1 Tbsp. Oil
- 1/2 lb. Yellow Potatoes, Chopped
- 1 Tbsp. Garlic, Diced
- 4 oz. Can Chopped Green Chiles, Drained
- 1/2 Cup Monterey Jack Cheese, Shredded
- 2 Eggs
- 1 Avocado, Chopped
- 1 Tbsp. Green Onions, Chopped for Garnish
- Break up and brown Chorizo in large skillet over medium heat, about 10 minutes remove from heat and set aside.
- Add pepper and onions to the skillet and cook in the chorizo grease until the onions are translucent, about 5 minutes. Remove and set aside.
- Add potatoes into chorizo grease, if necessary add in a tbsp. of oil. Add in Salt and Pepper. Cook stirring every few minutes, until the potatoes are gold and crisp. Add vegetables and chorizo back in. Add drained chiles and stir.
- Allow to cook for 5-10 minutes until the potatoes are tender and cooked all the way through. Add in the cheese and stir.
- Make two wholes in the potato mix and crack eggs into each well. Season with additional salt and pepper to taste, and cook until eggs are too your liking.
- Top with Salsa, Avocados and green onions and serve.
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