Preheat oven to 400°F.
Potatoes cook extra crispy in a cast-iron skillet because cast-iron holds a constant temperature when food is added to hot oil. Use a skillet with a large surface area so you can cook everything in one batch without overcrowding.
Servings and Ingredients
|2 tbsp.||Hy-Vee Select extra virgin olive oil|
|1 ½ lbs.||red potatoes, coarsely chopped|
|1||red bell pepper, seeded and chopped|
|½ c.||yellow onion, chopped|
|2 clove(s)||garlic, minced|
|½ tsp.||Hy-Vee kosher sea salt|
|¼ tsp.||Hy-Vee black pepper|
|4 oz.||fully cooked Spanish chorizo, sliced|
|1||(4-oz) can Hy-Vee mild diced green chilies|
|1 c.||Hy-Vee shredded Cheddar cheese (4 oz)|
|4||large pasteurized eggs|
|Fresh cilantro, for garnish|
Things To Grab
- 10-inch cast-iron skillet
Heat olive oil over medium heat in a 10-in. cast-iron skillet. Add potatoes, bell pepper, onion, garlic, salt and black pepper. Cook for 12 to 15 minutes or until potatoes are tender and golden brown, stirring occasionally. Add chorizo and chiles; stir until combined. Sprinkle cheese evenly over potato mixture.
Create four 2-in. indentations in the potato-chorizo mixture, using the back of a spoon. Crack one egg into each indentation, ensuring the egg is in contact with the bottom of the skillet. Bake for 12 to 15 minutes or until egg whites are set and yolks begin to thicken. If desired, garnish with cilantro.
Amounts Per Serving
- Total Fat: 34g
- Cholesterol: 260mg
- Sodium: 1110mg
- Total Carbohydrates: 20g
- Protein: 24g