Chorizo and Potato Egg Skillet

By Rooster Street Butcher

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
  1. Heat olive oil in a cast iron skillet over med high heat
  2. Add Chorizo and cook, using a wooden spoon to break it up. 
  3. Once cooked, remove chorizo with a slotted spoon and set off to the side.
  4. Add the onion and cook until caramelized.
  5. Add butter to pan and, once melted, add potatoes. Mix with onions
  6. Add Chorizo and mix
  7. Press potato onion mixture into an even layer and cook until golden brown, about 4-6 minutes.
  8. Add the garlic and bell pepper and cook while stirring until potatoes are evenly crisp
  9. Make 4 wells in the hash with the back of a spoon and crack an egg into each well. Season with salt and pepper.
  10. Cover and cook for 3-4 minutes until whites are set but yolks are still runny.
  11. Garnish with lime juice, lime zest, sliced jalapeños and cilantro