This picture doesn’t do this dish justice. I was debating if I should even post this since it really taste better than it looks. I have quite a bit of chorizo left in the freezer. I used some to make my Chorizo Cheese Burgers With Guacamole. Hubby wanted breakfast for dinner so I thought, why not mix the chorizo and eggs together. To make it a little heartier, I also added some potatoes.
Here’s what you need:
*canola oil
*2/3 C diced potatoes
*1tsp garlic powder; or more to taste
*salt to taste
*1/2 small onion, chopped
*1/3 lb Mexican chorizo ( you can use Spanish if desired, Mexican is what I have on hand)
*8 eggs
*hot sauce; to taste
*cracked pepper; to taste
*dried parsley
Heat a large skillet to medium high heat, add canola oil. When oil is hot, add diced potatoes and chopped onions. Cook until potatoes start to turn crispy, stirring occasionally. Add garlic powder and salt, stir to mix with potatoes and onions.
Add chorizo to the pan, breaking it apart while it cooks with the potatoes and onions; about 5 minutes.
Crack eggs into a bowl, add a few dashes of hot sauce.
Beat eggs until well blended.
Turn heat down to medium low. Pour eggs into the skillet with the potatoes and chorizo; add cracked pepper to taste.
When eggs begin to set, with a spatula slowly begin stirring and pulling eggs across the pan.
Continue pulling and stirring the eggs until eggs are incorporated with chorizo mixture and eggs are cooked through.
Place into a bowl or plates, sprinkle with parsley and serve.
A Foodie In The South 