Ingredients for Chorizo Potato and Eggs:

  • 2 – medium sized Idaho russet potatoes (peeled and cubed)
  • 1 1/2 – tablespoons vegetable oil
  • 1 – teaspoon salt
  • 1/2 – cup chopped onion
  • 9 – ounces pork chorizo (remove casing)
  • 5 – eggs

Optional:
FROM OUR AMIGA AT PRESLY’S PANTRY

  • corn or flour tortillas
  • salsa
  • cilantro

Directions: 

  1. Place a small pot filled  halfway with water over a medium flame bring to a boil.  Once boiling, add in diced potatoes and let boil for 10 minutes.  Remove from flame and drain. Set to the side.
  2. In a large frying pan over a medium flame add vegetable oil and allow to heat.
  3. Add in boiled potatoes and salt.  Fry on each side for 5 minutes or until crisp.
  4. Add in chopped onion, and mix well.  Continue frying for an additional 5 minutes.
  5. Remove the chorizo from it’s casing and add to the potato onion mixture.
  6. With your spatula stab the chorizo to break it up.  As it continues to cook it will become easier to break up.  Then mix it into the potato onion mixture.
  7. Cook for an additional  10 to 12 minutes or until crisp.
  8. Next crack your eggs in a bowl and scramble with a fork, then pour over chorizo potato mixture.
  9. Cook for 5 to 6 minutes, mixing and combining all ingredients the entire time.
    You want to make sure the eggs are well done.
  10. Remove from flame, and either wrap in a flour tortilla for a burrito or enjoy in a corn tortilla for a lovely breakfast taco.

Chorizo Potato and Egg Breakfast

Course: Breakfast
Cuisine: Mexican

Author: Mike Gonzalez

HFNTV is the creation of journalist, food blogger and influencer Mike Gonzalez. Mike is a full-time news anchor at KPNX NBC 12 in Phoenix, Arizona.