Breakfast
Chorizo and Egg Skillet
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Prep
20 minutes
Cook
35 minutes
Total
55 min
Serves
Serves 4
Smoky, hearty, and built around three peppers and tallow-crisped potatoes, this is a one-skillet brunch: chorizo and peppers folded through golden potatoes, topped with soft scrambled eggs.
Ingredients
- 900 g (2 lb) Yukon Gold potatoes, quartered and thinly sliced
- 2 tbsp beef tallow (or neutral oil), plus 2 tbsp butter for crisping
- 1 yellow onion, thinly sliced
- 1 poblano pepper, stemmed, seeded, sliced
- 1 green bell pepper, stemmed, seeded, sliced
- 1 red bell pepper, stemmed, seeded, sliced
- 340 g (12 oz) fresh chorizo, casing removed
- smoked salt, to taste
- For the eggs:
- 8 eggs, beaten
- 2 tbsp poblano chile, minced
- 2 tbsp butter
- salt and pepper
- flat-leaf parsley, chopped, to garnish
Instructions
- 1Par-fry the potato slices in the beef tallow over medium-high heat until cooked through but not yet crisp. Drain and set aside.
- 2In the same wide skillet, cook the chorizo until browned, breaking it up. Add the onion and all three peppers and saute until soft and lightly colored. Season with smoked salt.
- 3Add the butter and the par-fried potatoes to the skillet and crisp them in the hot pan, tossing with the chorizo and peppers.
- 4In a separate nonstick pan, soft-scramble the eggs with the minced poblano in butter until just set. Season.
- 5Spoon the eggs over the skillet, garnish with parsley, and serve hot.
Cook's Note
The potatoes only crisp in butter in a hot pan; reheating them in the oven makes them soft. Make the eggs last so everything hits the plate hot.
Best Served With
Serve straight in a hot skillet with toasted bread or a biscuit on the side. Salsa and crema work as table condiments.
Why This Recipe Works
Par-frying in beef tallow gives the potatoes a rich, savoury base flavour you do not get from oil. The three-pepper mix adds colour and a range of sweetness and heat without any one pepper dominating.
Make It Yours
- Top with a fried egg instead of scrambled for a different look.
- Swap Newport chorizo for a spicier variety.
- Finish with hot sauce and crema for a more Mexican-style plate.
Leftover Strategy
Potato and pepper mix holds cold for 3 days. Reheat to order in a hot pan. Eggs must be made fresh per order.
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Pairing
Bloody Mary, a light Mexican lager with lime, or fresh orange juice.