Description
Ingredients
Scale
- 2 lbs Yukon/gold potatoes, cut into 3/4 inch pieces
- 1 lb ground chorizo
- 1 large onion, finely chopped
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 8 eggs
- 1 cup queso fresco cheese
- 3 tsp cilantro, chopped
Instructions
- Preheat oven to 375 degrees. Place potatoes in a large pot and add enough water to cover the potatoes. Bring to a boil. Reduce heat and cook uncovered for 5-7 minutes or until almost tender. Drain.
- In a 12 inch oven proof skillet, cook chorizo and onion over medium heat for 8-10 minutes or until cooked through. Remove the chorizo and onion with a slotted spoon and place on a plate. Discard drippings from pan and wipe clean with a paper towel. Using the same skillet, heat oil over medium-high heat and ad the drained potatoes and season with salt and pepper. Cook for 10-15 minutes or until golden brown, turning potatoes occasionally. Stir in sausage mixture and remove from heat.
- Pushing little dips into 8 sections of the skillet forming little wells, crack one egg into each well. Bake for 12-15 minutes or until egg whites are set and yolks begin to thicken. Sprinkle with cilantro and cheese.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Breakfast, Brunch, Main Course
- Cuisine: American, Mexican inpisred