Recipe: Yummy Chorizo and Potatoes Breakfast

Chorizo and Potatoes Breakfast. Peel and finely chop the onion and garlic, chop the chorizo, dice up the cooked potato and pick and finely chop the parsley. Gently fry the onion and garlic in a little oil in an ovenproof pan until the onion is soft. Heat oil in a nonstick skillet over medium-high heat until shimmering.

Return the chorizo to the skillet, mix with the potatoes, and form four small wells. A twist on two traditional breakfast taco fillings, potatoes with chorizo and eggs with chorizo, this casserole combines both (plus kale for added nutrition). Serve slices with a big scoop of salsa and hot tortillas. You can cook Chorizo and Potatoes Breakfast using 14 ingredients and 4 steps. Here is how you cook it.

Ingredients of Chorizo and Potatoes Breakfast

1. It's 1/2 of Beef chorizo.
2. Prepare 2 of Potatoes of choice.
3. Prepare 2/3 of Diced onion.
4. It's 1 of Garlic salt to taste.
5. Prepare 1 of Eggs as desired.
6. It's 1 of Oil as desired for potatoes and eggs.
7. Prepare of Toppings.
8. Prepare 1 of Avocado.
9. It's 1 of Roma tomato.
10. Prepare 1/2 of Finely diced jalapeño.
11. Prepare 2 tbsp of Water.
12. Prepare 1/2 bunch of Chopped cilantro.
13. It's 1 of Diced onion as desired I used about 3 tbspn.
14. Prepare 1 of Salt to taste.

Chorizo Hash makes a wonderful breakfast! Crispy potatoes, flavored packed chorizo, topped with an oozy egg or two….does it get much better than that on a lazy weekend? I like to serve this chorizo and potatoes, with a sunny side up fried egg, I love the crispy edges of the egg and the way the yolk drips through. These Chorizo Breakfast Bowls are a great way to start the day, but they are also hearty enoigh for dinner!

Chorizo and Potatoes Breakfast instructions

1. Start by adding a little oil to a frying pan dice your potatoes as desired thickness, add to pan add seasoning and diced onion and cook on low heat. About 5 minutes into cooking I add a little water and cover with a lid so they steam cook for a about 5 minutes till water is gone. Continue to cook till soft. Once done remove and add chorizo cook on low/medium heat cover with a lid stir occasionally till chorizo is cooked all the way thru..
2. Now add in potatoes and heat thru turn off heat and cover set aside..
3. Make your salsa it's so quick, dice your tomato and all ingredients add to a bowl add water and salt to taste set aside( you can make hours before taste better as it sits).
4. Make your eggs and desired, plate as desired and top with salsa and fresh avocado. Enjoy!.

My healthy turkey chorizo recipe inspired me to make these Mexican breakfast bowls. You can make the chorizo and potatoes ahead, then cook up some eggs in the morning and breakfast is ready! Bring a large pot of water to a boil and season with salt. Line a baking sheet with a kitchen towel. For a harvest party, make them into little pumpkins using pretzel sticks and cilantro leaves.—Taste of Home Test Kitchen, Milwaukee, Wisconsin I had a couple chorizo links in the freezer left over from my Chorizo and Sweet Potato Enchiladas, and a couple pounds of baby red potatoes left over from my One Pan Roasted Kielbasa and Cabbage Dinner.