This recipe is best done in a cast iron pan, which will give your potatoes the best color and crunch. I serve this up right in the skillet with salsa, limes, hot sauce, and queso fresco to garnish. —Kitchenette
large red potatoes, chopped in large cubes
fresh pork chorizo
kosher salt & freshly ground black pepper
cloves garlic, minced
serrano pepper, seeds & ribs removed, minced
large eggs, beaten with a couple tablespoons of cream or milk
small handful chopped cilantro
queso fresco, lime wedges, salsa/hot sauce, for serving
Bring a medium pot of water to a boil. Add a large pinch of salt and the potatoes; boil 4-5 minutes, until almost tender. Drain the potatoes and spread out on a towel to dry.
Meanwhile cook the chorizo over medium-low heat until cooked through and crisp on the edges, about 10 minutes. Transfer the chorizo to a paper towel lined plate. Increase the heat to medium high, add a few tablespoons of oil and the potatoes to the pan. Cook, stirring frequently, until well browned, 10-12 minutes. Season with 1 teaspoon salt, paprika, and freshly ground black pepper to taste.
Turn the heat down to medium-low; add the garlic & serrano to the pan, cook 1 minute. Add the eggs, stir for a minute or so until the eggs are cooked through; remove from heat.
Off the heat, stir in the scallions and cilantro. Serve with queso fresco, lime wedges, salsa, and/or hot sauce.