Mexican Breakfast Potato Skillet

Name: Mexican Breakfast Potato Skillet
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'Olive oil', 'amount': '2 tablespoons'}; {'ingredient': 'Potatoes', 'amount': '4 medium, diced'}; {'ingredient': 'Chorizo', 'amount': '8 ounces, casings removed'}; {'ingredient': 'Onion', 'amount': '1 medium, diced'}; {'ingredient': 'Bell pepper', 'amount': '1 medium, diced (any color)'}; {'ingredient': 'Garlic', 'amount': '3 cloves, minced'}; {'ingredient': 'Eggs', 'amount': '4, beaten'}; {'ingredient': 'Cheddar cheese', 'amount': '1 cup, shredded'}; {'ingredient': 'Cilantro', 'amount': '1/4 cup, chopped'}; {'ingredient': 'Salt', 'amount': 'to taste'}; {'ingredient': 'Black pepper', 'amount': 'to taste'}

Awaken your taste buds with this vibrant Mexican Breakfast Potato Skillet! This lively dish features crispy, golden potatoes sautéed to perfection, spicy chorizo that adds a hearty kick, and fluffy scrambled eggs that create a delightful harmony of flavors. Topped with melting cheddar cheese and a burst of freshness from cilantro, each bite is a celebration of Mexican culinary tradition. Breakfast in Mexico is not just a meal; it's a cherished moment to enjoy with family and friends, reflecting the rich tapestry of flavors and the importance of communal dining. Whether you’re starting your day or indulging in a brunch feast, this dish promises to be a satisfying and delicious experience.

Servings: 4

Ingredients

Olive oil (2 tablespoons)
Potatoes (4 medium, diced)
Chorizo (8 ounces, casings removed)
Onion (1 medium, diced)
Bell pepper (1 medium, diced (any color))
Garlic (3 cloves, minced)
Eggs (4, beaten)
Cheddar cheese (1 cup, shredded)
Cilantro (1/4 cup, chopped)
Salt (to taste)
Black pepper (to taste)

Instructions

In a large skillet, heat the olive oil over medium heat.
Add the diced potatoes and cook, stirring occasionally, until they are crispy and golden brown, about 10 minutes.
Add the chorizo to the skillet, breaking it up with a spoon. Cook until browned and cooked through, about 5 minutes.
Stir in the diced onion, bell pepper, and minced garlic. Cook for an additional 5 minutes, or until the vegetables are softened.
Pour the beaten eggs over the potato and chorizo mixture. Stir gently, cooking until the eggs are scrambled and fully cooked, about 5 minutes.
Sprinkle the shredded cheddar cheese on top of the skillet, cover, and let sit for about 2 minutes, or until the cheese is melted.
Remove from heat and sprinkle with chopped cilantro. Season with salt and pepper to taste.
Serve hot and enjoy the wonderful medley of flavors!

Dietary Information

Servings: 4 • Dish Type: Breakfast • Prep Time: 15 minutes • Cook Time: 25 minutes • Calories: 450 • Fat: 30g • Carbs: 30g • Protein: 20g • Sodium: 600mg • Sugar: 2g

Mexican Breakfast Potato Skillet

Servings: 4

Ingredients

Instructions

Dietary Information

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