I can usually tell by the early morning what the remainder of the day will be like. If I just have time for a granola bar or coffee for breakfast, it’s going be a struggle. But how could a day go wrong by starting off with a belly filled with hot sausage, seasoned potatoes, and avocado.
I mean, just look at that. Is your mouth filling with drool and your heart palpitations? Good! It should!
I decided to create this breakfast skillet following what my boyfriend told me for the thousandth time that among the biggest reasons he’d like to proceed together eventually is because I create great omelettes. I am serious. So is he, though he’ll tell you he was joking when confronted.
With that said..how could I ever get upset? He pushed me to go beyond the granola bar to create something very special this morning. As my breakfast match is on stage, and I just keep working at it. Now, if I’m attempting to whip something up on a week day, omelettes are my go to. But, catch me on a weekend and I can do much better as you can see.
Prep Time: 15 Mins
Cook Time: 15 mins
- 6 oz Mexican chorizo sausage, casing removed
- 1 red bell pepper, chopped
- 1 small yellow onion, chopped
- 1 tablespoon of oil (if necessary)
- 1/2 lb baby yellow potatoes
- Kosher salt and ground pepper, to taste
- 1 tablespoon garlic, finely chopped
- 1 4oz can chopped green chiles, drained well
- 1/2 cup montery jack cheese
- 2 eggs
- 1 avocado, diced, to top
- 1 tablespoon fresh chives, finely chopped, for garnish
- Salsa, to top
- In a large, heavy bottomed skillet over medium heat, add the chorizo and break up with a wooden spoon. Cook until browned and cooked through, about 10 minutes. Remove from the skillet and set aside.
- Add the pepper and onion to the skillet and cook in the chorizo grease until the onions are translucent, approximately 5 minutes. Remove the vegetables using a slotted spoon and set aside with the chorizo.
- If there is not enough grease left in the pan, add a tablespoon of oil. Add in the potatoes and season with salt and pepper. Cook, stirring every few minutes, until the potatoes are golden and crisp. Add the vegetables and chorizo back in with a slotted spoon, making sure not to add too much of the grease back to the pan with them. Add in the drained green chiles and stir.
- Continue to cook 5-10 more minutes, or until the potatoes are tender and cooked through. Add in the cheese and stir.
- Make two holes in the potato mixture and crack an egg into each well. Season with additional salt and pepper, and cook the eggs to your liking. (I covered the pan and cooked for about 4-5 minutes.)
- Add on your salsa, avocado, and chives and serve immediately!