Best 2 Chorizo Potatoes And Eggs Recipes

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Indulge in a tantalizing culinary journey with our diverse collection of chorizo, potato, and egg recipes. These delectable dishes, hailing from various corners of the globe, promise an explosion of flavors that will awaken your taste buds. From the classic Spanish Chorizo con Patatas y Huevos to the vibrant Mexican Chorizo and Eggs with Black Beans, each recipe is a unique symphony of textures and spices. Whether you're craving a hearty breakfast skillet, a savory brunch casserole, or a quick and easy dinner option, our comprehensive guide has something for every palate. With step-by-step instructions and insightful cooking tips, we'll guide you through the process of creating these mouthwatering meals that are sure to impress your family and friends. Embark on this culinary adventure and discover the perfect chorizo, potato, and egg recipe to suit your taste preferences.

Here are our top 2 tried and tested recipes!

CHORIZO, POTATOES AND EGGS



Chorizo, Potatoes and Eggs image

A nice breakfast or brunch dish. Serve with warm tortillas, and green chiles on the side, if desired.

Provided by Wiley

Categories     Breakfast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 3

4 -6 medium potatoes, peeled, chopped into cubes (parboil or frozen to save time)
8 ounces chorizo sausage (add or subtract to taste)
6 eggs (scrambled in a bowl)

Steps:

  • Cook your chopped potatoes in a 12" frying pan.
  • Saute chorizo in a sauce pan by it's self, while the potatoes finish cooking.
  • Pour cooked chorizo sauce into your cooked potatoes (pour off excess oils to taste).
  • Mix the chorizo completely into your cooked potatoes.
  • Pour your eggs into your mixed potatoes and chorizo and stir or you can fold and make an omelet.
  • Cook until done and server immediately, as scrambled eggs, a burrito or an omelet.
  • If your crowd is really big eaters, add spainsh rice and refiried beans -- I make this even on camping trips, you should see the people in the campgrounds looking around when they smell this in the morning, put out some Menudo with onions, clantro and you have a very tasty meal no matter where you are, enjoy.

BAKED EGGS WITH CHORIZO AND POTATOES



BAKED EGGS WITH CHORIZO AND POTATOES image

Categories     Egg     Breakfast

Number Of Ingredients 7

2 pounds medium Yukon Gold potatoes
1 1/2 pounds fresh chorizo, casings removed (see Note)
1 large onion, finely chopped
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
8 large eggs
Toast and hot sauce, for serving

Steps:

  • Directions Preheat the oven to 375°. Put the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook over moderate heat until tender, about 25 minutes; drain and let cool. Peel the potatoes and cut them into 3/4-inch pieces. Meanwhile, heat a 12-inch cast-iron skillet. Add the chorizo, break it into chunks with a wooden spoon and cook over moderate heat, turning, until cooked through and lightly browned, about 8 minutes. Add the onion and cook, stirring, until softened, about 5 minutes. Scrape the chorizo mixture into a bowl and wipe out the skillet. Heat the oil in the skillet. Add the potatoes, season with salt and pepper and cook over moderate heat, turning occasionally, until golden and crispy, about 6 minutes. Stir in the chorizo mixture. Remove the skillet from the heat. Using a ladle, make 8 indentations in the potato-chorizo mixture about 1 inch apart; crack an egg into each one. Bake the skillet in the middle of the oven for about 12 minutes, or until the egg whites are just set but the yolks are still runny. Serve at once with toast and hot sauce.

Tips:

  • Use good quality chorizo: The flavor of the chorizo is key to this dish, so make sure to use a good quality, flavorful chorizo.
  • Cook the chorizo until it is crispy: This will help to release its flavor and give the dish a nice texture.
  • Use a variety of potatoes: This will add different flavors and textures to the dish. For example, you could use a combination of Yukon Gold potatoes, red potatoes, and fingerling potatoes.
  • Season the potatoes well: Don't be afraid to use plenty of salt and pepper. You can also add other spices, such as garlic powder, onion powder, or paprika.
  • Cook the potatoes until they are tender: This will ensure that they are cooked through and have a nice texture.
  • Use fresh eggs: Fresh eggs will give you the best flavor and texture.
  • Cook the eggs to your liking: You can cook the eggs over easy, sunny side up, or scrambled.
  • Serve the dish immediately: This is the best way to enjoy it while it is hot and fresh.

Conclusion:

Chorizo, potatoes, and eggs is a classic Spanish dish that is easy to make and delicious to eat. It is a great option for breakfast, lunch, or dinner. With a few simple tips, you can make sure that your chorizo, potatoes, and eggs dish is perfect every time.

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