Chorizo and Potato Egg Skillet
Illustrations by
Alyssa Beltle

This one-pan cast-iron breakfast combines delicious smokey chorizo with crispy potatoes and eggs for a truly well-balanced start to the day.
Serves 4
2 Tbsp | Olive Oil | |
1 lb | Rooster Street Loose Chorizo | |
4 | Eggs | |
1 | Medium Yellow Onion | |
2 Tbsp | Whole Butter | |
2 | Medium Russet Potatoes (coarsely grated, rinsed, and squeezed dry) | |
2 | Garlic Cloves (minced) | |
1 | Red Bell Pepper (small diced) | |
1 | Jalapeño | |
4 sprigs | Cilantro (chopped) | |
1 | Juice and zest of 1 lime |
- Heat olive oil in a cast iron skillet over med high heat
- Add Chorizo and cook, using a wooden spoon to break it up.
- Once cooked, remove chorizo with a slotted spoon and set off to the side.
- Add the onion and cook until caramelized.
- Add butter to pan and, once melted, add potatoes. Mix with onions
- Add Chorizo and mix
- Press potato onion mixture into an even layer and cook until golden brown, about 4-6 minutes.
- Add the garlic and bell pepper and cook while stirring until potatoes are evenly crisp
- Make 4 wells in the hash with the back of a spoon and crack an egg into each well. Season with salt and pepper.
- Cover and cook for 3-4 minutes until whites are set but yolks are still runny.
- Garnish with lime juice, lime zest, sliced jalapeños and cilantro