Chorizo Potato and Egg Breakfast Skillet

Chorizo Potato and Egg Breakfast Skillet Recipe Card
Chorizo Potato and Egg Breakfast Skillet Recipe Card

This Chorizo Potato and Egg Breakfast Skillet is literally the breakfast of champions. Crispy potatoes in a cast-iron skillet with chorizo, potatoes and eggs surrounded by melted cheese. This Mexican recipe is the ultimate cast iron breakfast skillet.

Chorizo Potato and Egg Breakfast Skillet

Chorizo Potato and Egg Skillet

This recipe is perfect for weekend breakfast or brunch, or as a quick weeknight dinner.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast
Cuisine Mexican
Servings 2 people


  • 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
  • corn or flour tortillas
  • salsa
  • cilantro


  • 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.
  • In a large frying pan over a medium flame add vegetable oil and allow to heat.
  • Add in boiled potatoes and salt.  Fry on each side for 5 minutes or until crisp.
  • Add in chopped onion, and mix well.  Continue frying for an additional 5 minutes.
  • Remove the chorizo from its casing and add to the potato-onion mixture.
  • 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.
  • Cook for an additional  10 to 12 minutes or until crisp.
  • Next crack your eggs in a bowl and scramble with a fork, then pour over chorizo potato mixture.
  • Cook for 5 to 6 minutes, mixing and combining all ingredients the entire time.
  • You want to make sure the eggs are well done.
  • Remove from flame, and either wrap in a flour tortilla for a burrito or enjoy in a corn tortilla for a lovely breakfast taco.


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