Chorizo Breakfast Skillet
Chorizo Breakfast Skillet
Meat and Poultry
Ingredients
- 2 tablespoons Fustini's Chipotle olive oil
- 1 1/2 lb potatoes, scrubbed and diced into 1/2" pieces
- Kosher salt and freshly ground black pepper
- 1 large bell pepper, chopped
- 1 medium yellow onion, chopped
- 8 oz cured Spanish chorizo, diced (or ground)
- 2 tablespoons Iron Fish Bourbon maple syrup
- 4-6 large eggs
- 1 cup shredded Mexican cheese
- green onions, sliced, for garnish
Directions
- Place a grate and large cast-iron skillet over a campfire and preheat for 15 minutes. Heat oil in a skillet, then add potatoes in an even layer. Season with salt and pepper and cook, undisturbed, until golden and crispy on one side, 3 to 4 minutes.
- Stir in peppers, onions, chorizo, and maple syrup. Cook, stirring occasionally, until potatoes are tender, 10 to 12 minutes. *Note - if using ground chorizo, cooking time will be more. Cook until meat is cooked through.
- Use a spoon to make wells in the mixture. Crack an egg into each well and season with salt and pepper. Cover skillet with foil (or a lid) and cook until eggs are done to your liking, 3 to 4 minutes. Top with cheese and cook 1 minute more until melted.. Garnish with green onions and season with more black pepper before serving.
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