A bowl filled with breakfast potatoes cooked with chorizo, black beans, onions and jalapenos and two sunny side up eggs. Topped with sliced avocados, queso fresco and sour cream. Add Bravo Cheese +2.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced breakfast potatoes and season with salt and pepper. Cook until golden brown and tender, about 10-15 minutes, stirring occasionally.

Prepare the Potatoes

In a separate skillet, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and jalapeno, cooking until the onion becomes translucent, about 5 minutes. Add the chorizo to the skillet and cook until browned and cooked through, about 5-7 minutes.

Cook the Chorizo

Once the chorizo is cooked, add the canned black beans (drained and rinsed) to the skillet with the chorizo and mix well. Cook for an additional 2-3 minutes until heated through.

Combine Ingredients

In a non-stick skillet, cook the eggs sunny side up to your liking, about 3-4 minutes.

Cook the Eggs

In a serving bowl, layer the golden breakfast potatoes first, followed by the chorizo and bean mixture. Top with the sunny side up eggs, sliced avocado, crumbled queso fresco, and a dollop of sour cream. If desired, sprinkle with Bravo cheese.

Assemble the Bowl

Breakfast potatoes, diced

Chorizo sausage, casing removed

chorizo bowl

Recipe information

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