Chorizo + Eggs Recipe

Cook chorizo

Heat a large nonstick or cast-iron skillet over medium heat and add 1 tsp vegetable oil. Add 8 oz loose chorizo, breaking it up with a spatula. Cook, stirring occasionally, until the chorizo is browned and most fat has rendered, 6–8 minutes. Use a slotted spoon to transfer the chorizo to a bowl, leaving 1–2 tablespoons of fat in the pan.

Prepare egg mixture

Crack 6 large eggs into a mixing bowl. Add 3 tablespoons whole milk, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Whisk until combined and slightly frothy.

Scramble eggs

Reduce heat to medium-low and add 1 tablespoon unsalted butter to the pan with reserved chorizo fat. When butter is melted and the pan is glossy, pour in the egg mixture. Allow eggs to set around the edges for about 20–30 seconds, then gently stir with a spatula, folding from the edges inward. When eggs are about 80% set (soft and slightly glossy), fold the cooked chorizo back into the eggs and continue cooking another 30–60 seconds until eggs are just set but still moist. Remove from heat immediately to avoid overcooking. Stir in chopped chives if using. Taste and adjust seasoning if needed.

While chorizo is cooking, prepare hashbrowns. If using fresh potatoes, rinse grated potatoes under cold water until water runs clear, then squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth.

Heat a second large skillet over medium-high heat. Add 2 tablespoons vegetable oil and 1 tablespoon unsalted butter. When the oil is shimmering and butter is foaming, add 3 cups shredded hashbrowns and 1/2 cup finely diced yellow onion, pressing the potatoes into an even layer.

Cook undisturbed for 4–6 minutes until the bottom is deeply golden and crisp. Flip (or divide into sections to flip) and cook the other side 4–6 minutes until golden and cooked through. Season with 3/4 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp smoked paprika if using. Keep warm in a low oven (200°F/95°C) if needed until plates are ready.

Toast 4 slices of bread in a toaster or on a griddle until golden brown. Spread softened butter on each slice while still warm.

Divide hashbrowns among 3–4 plates, spoon chorizo and eggs alongside or on top of the hashbrowns, and serve 1 slice of buttered toast per person. Offer hot sauce and lime wedges on the side.