Mexican Skillet Recipe
Breakfast potatoes with chorizo, onions, mixed peppers, grilled onions, jalapeños and cheddar cheese. Served with two eggs of your choice. Served with your choice of bread and a side fruit.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Potatoes
Wash and dice the potatoes into small cubes. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced potatoes, salt, and black pepper. Cook for about 10-15 minutes, stirring occasionally, until the potatoes are tender and golden brown.
- 2
Cook the Chorizo and Vegetables
In the same skillet, push the potatoes to one side and add the remaining tablespoon of olive oil. Add the diced onion, mixed bell peppers, and chorizo. Cook for about 5-7 minutes, stirring occasionally, until the chorizo is cooked through and the vegetables are tender.
- 3
Add Jalapeños and Cheese
Stir in the diced jalapeños and let them cook for an additional 2 minutes. Sprinkle the shredded cheddar cheese over the top, cover the skillet, and let it melt for about 2-3 minutes.
- 4
Cook the Eggs
While the cheese is melting, prepare your eggs to your liking (scrambled, fried, or poached).
- 5
Assemble and Serve
Serve the chorizo and potato mixture on a plate, top with the cooked eggs, and serve with slices of your choice of bread and a side of fresh fruit.
