Author Notes
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
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Ingredients
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4
large red potatoes, chopped in large cubes
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5-6 ounces
fresh pork chorizo
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vegetable oil
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kosher salt & freshly ground black pepper
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3/4 teaspoon
paprika
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2
cloves garlic, minced
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1/2
serrano pepper, seeds & ribs removed, minced
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4
large eggs, beaten with a couple tablespoons of cream or milk
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2
scallions, chopped
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small handful chopped cilantro
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queso fresco, lime wedges, salsa/hot sauce, for serving
Directions
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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.
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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.
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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.
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Off the heat, stir in the scallions and cilantro. Serve with queso fresco, lime wedges, salsa, and/or hot sauce.
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