2/15/12

Mexican Breakfast: Chorizo, Potato & An Egg in an Cast Iron Skillet

Last weekend I developed a recipe for Wisconsin Cheese. Make sure to come back on Friday to check it out: Mexican Mac & Cheese!

One of the ingredients in my Mexican Mac & Cheese was chorizo. What's not to like about this salty and fatty pork product?

You can add chorizo to soups, pizzas, casseroles, or use it as a decadent part of your breakfast.

Here, I used Mexican chorizo in combination with potatoes and an egg. This is one of my favorite weekend breakfasts.

As you can see from the photograph on the left, I cooked everything in a cast iron skillet. If you don't have one, go and buy it as soon as possible. Not only is it great for breakfast dishes, but it's also an excellent surface for cooking chicken breasts, baking cornbread or charring onions.





Mexican Breakfast: Chorizo, Potato & An Egg in an Cast Iron Skillet

Serves 1

Ingredients

1 link of Mexican chorizo, removed from its casing
1 Yukon Gold potato, scrubbed and diced
salt & pepper
1 tomato, diced
1 egg
salsa
refried beans
chopped parsley

Directions

1. Heat a cast iron skillet on medium heat. Add Mexican chorizo and diced potatoes and cook for about 15 minutes, or until potatoes are crispy and cooked through. Season with salt & pepper.

2. Add the diced tomato to the chorizo and potato mixture and cook for one minute.

3. Make a spot in the middle of the cast iron skillet and carefully drop in an egg (obviously leave out the egg shell!). Cover and cook for 3-5 minutes. Make sure the egg yolk is still runny.

4. Serve directly in a skillet topped with fresh parsley and sides of refried beans and salsa. Just be careful not to burn yourself on the cast iron! I used a thick cutting board as a trivet.


This is a simple, but very filling dish to make for breakfast. It can also be a quick weeknight meal. Of course, as with any of my recipes, you can add other ingredients to make them your own: onions, peppers, corn, etc.

What do you like to make with Mexican chorizo?

14 comments:

DeliciousDish said...

Ooh I love the idea of also having this for a weeknight dinner!

Wine Dine said...

Looks delish, this would make a perfect Brunch too!

Reem | Simply Reem said...

A perfect combination ....
Delicious!!!

Kiran @ KiranTarun.com said...

I truly need a cast iron skillet. Like, right now!! Your mexican potato breakfast had me convincing and wanting for an iron skillet :D

Olga @ MangoTomato said...

Do it! seriously, you are not going to regret it the purchase.

Alex said...

Definitely making this for breakfast tomorrow. Looks delicious!!

Joan Nova said...

Oh, yeah...I'll take that any day over Denny's, Pancake House, Bagel Shop or a bowl of corn flakes!

Ben said...

My favorite breakfast E.V.E.R. :)

Olga @ MangoTomato said...

shocking ;)

Olga @ MangoTomato said...

brunch, of course! I can't believe I forgot to mention that.

Irina said...

I make a very similar dish quite often, usually for a late breakfast/brunch on the weekend, and occasionally for dinner. My husband and I don't care much for cooked tomatoes, so I don't add them, and I like to use red-skinned potatoes (with the skins on) rather than Yukon Golds. Also, being a vegetarian, I use soy chorizo. When it's all mixed together with the potatoes, you can barely tell the difference!

Sasha said...

Oh man... If only I had time to cook something like this for breakfast on a weekday. I'd never have a bad morning again. Fancy breakfasts are the only reason I can think of for becoming a housewife. Now there's a thought...

Olga @ MangoTomato said...

haha!
i just need to find a husband ;)

Daily Deal said...

Your photo perfectly captures the wonderful flavorful combination of this recipe. Great post!