Ranchero Skillet Recipe

Prepare the Potatoes

Wash and peel the russet potatoes. Cut them into small cubes (about 1/2 inch).

Chop Vegetables

Finely chop the serrano peppers and red onion. Dice the onion for the chorizo mixture.

Prepare Avocado and Cilantro

Slice the avocado in half, remove the pit, and scoop the flesh out. Dice it into cubes. Chop the cilantro finely.

Fry the Potatoes

In a large skillet, heat the olive oil over medium heat. Add the cubed potatoes, salt, and black pepper. Cook for about 15-20 minutes, stirring occasionally, until potatoes are golden brown and tender.

Cook Chorizo and Vegetables

In a separate pan, add the spicy chorizo and cook over medium heat until browned, about 5-7 minutes. Add the diced onion and chopped serrano peppers to the chorizo, cooking until the onion is translucent.

Combine Ingredients

Once the potatoes are cooked, add the chorizo mixture to the skillet with the potatoes. Stir well to combine and let cook for an additional 5 minutes.

Add Cheese and Eggs

Sprinkle the Jack cheese on top of the mixture. In a separate pan, fry the eggs sunny side up. Once the cheese is melted and bubbly, remove from heat.

Assemble the Skillet

Top the potato and chorizo mixture with the sunny side up eggs. Garnish with diced avocado, red onion, cilantro, and drizzle with ranchero sauce.