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
What You'll Need
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.