Remove casing from chorizo, if present. In a large nonstick skillet, cook chorizo over medium-high heat until brown, using spatula to break up the meat. Reserving drippings in skillet, use a slotted spoon to transfer chorizo to a plate lined with paper towels; set aside.
Breakfast for dinner? This tasty skillet meal gets an extra kick from chorizo, a spicy pork sausage used in Mexican cuisine.
Servings and Ingredients
|½||(15-oz.) pkg. Mexican chorizo|
|1 ½ c.||diced potatoes, refrigerated or thawed frozen|
|⅓ c.||yellow onion, chopped|
|¼ c.||red bell pepper, seeded and chopped|
|2 clove(s)||garlic, minced|
|Hy-Vee salt, to taste|
|Hy-Vee ground black pepper, to taste|
|2 tbsp.||Hy-Vee Select olive oil|
|2||Hy-Vee large eggs|
|Fresh cilantro, for garnish|
Things To Grab
- Large nonstick skillet
- Slotted spoon
- Small skillet with lid
To reserved drippings, add potatoes, onion, bell pepper and garlic. Sprinkle with salt and pepper. Cook over medium-high heat for 12 to 15 minutes or until potatoes are crisp on the outside, adding 1 tablespoon olive oil to avoid sticking. Stir in chorizo and reduce heat to medium-low.
In a small skillet, add remaining olive oil over medium heat. Break eggs into skillet; sprinkle with salt and pepper. Reduce heat to medium-low and cover briefly. Uncover and cook eggs until whites are completely set and yolks start to thicken slightly.
- To serve, divide potato mixture between two plates. Top each with a fried egg. If desired, garnish with cilantro.
Amounts Per Serving
- Total Fat: 49g
- Cholesterol: 315mg
- Sodium: 1390mg
- Total Carbohydrates: 28g
- Protein: 31g