Chorizo, Potatoes, and Eggs Breakfast ScramblePhoto byGin Lee

Chorizo, Potatoes, and Eggs Breakfast Scramble

Indulge in a delectable breakfast with my flavorful chorizo, potatoes, and eggs breakfast scramble recipe. This dish can be savored on its own or used as a delicious filling for soft-shell flour tortillas.

Ingredients:

• 1 pound of ground pork chorizo
• 6 eggs
• 4 potatoes, cut into square shapes
• 1/2 cup of canola oil to fry the potatoes
• Seasoning salt, to taste
• Freshly ground black pepper, to taste

Instructions:

Rinse the potatoes under cold water. Cut the potatoes into square shapes.

Add 1/2 cup of canola oil to a skillet and allow the oil to get hot over medium-high heat. Then add the potatoes. Cover the skillet with a lid and cook for about 10 minutes. Then take the lid off and stir them. Cook for an additional 10 to 12 minutes. If desired, season the potatoes with seasoning salt and freshly ground black pepper.

Once the potatoes are browned and fork tender, use a slotted spoon and take them out of the oil. Drain them on a paper towel-lined plate.

Meanwhile, in a large skillet, cook the chorizo over medium-high heat for approximately 10 to 12 minutes.

Once the chorizo is cooked, remove it from the skillet using a slotted spoon and place it on a plate lined with paper towels. Return the chorizo to the skillet.

Crack six eggs into the skillet with the pre-cooked chorizo. Using a spatula, scramble the eggs by stirring them. Allow the eggs to cook for a minute, stirring occasionally. Continue cooking the eggs for about 6 minutes, or until they are fully cooked.

Next, add the cooked potatoes to the chorizo and eggs. Stir well.

Serve and enjoy this simple yet satisfying breakfast dish that is sure to please your taste buds.