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Chorizo Potato and Egg Breakfast Skillet

Chorizo Potato and Egg Skillet

Mike Gonzalez
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 russet potatoes peeled and cubed
  • 1 ½ tbsp vegetable oil
  • 1 tsp salt
  • ½ cup onion chopped
  • 9 oz 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.
    2 medium russet potatoes
  • In a large frying pan over a medium flame add vegetable oil and allow to heat.
    1 ½ tbsp vegetable oil
  • Add in boiled potatoes and salt.  Fry on each side for 5 minutes or until crisp.
    1 tsp salt
  • Add in chopped onion, and mix well.  Continue frying for an additional 5 minutes.
    ½ cup onion
  • Remove the chorizo from its casing and add to the potato-onion mixture.
    9 oz pork chorizo
  • 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.
    5 eggs
  • 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.
    corn or flour tortillas
  • Garnish and serve with Salsa and Cilantro
    salsa, cilantro