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Serves
4
Author Notes
This recipe is absolute most sensible done in a cast-iron pan, that will give your potatoes the absolute most sensible coloration and crunch. I back this up factual within the skillet with salsa, limes, sizzling sauce, and queso fresco to garnish. —Kitchenette
Factors
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4
big crimson potatoes, chopped in big cubes
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5-6 oz
new pork chorizo
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vegetable oil
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kosher salt & freshly ground sunless pepper
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3/4 teaspoon
paprika
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2
cloves garlic, minced
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1/2
serrano pepper, seeds & ribs removed, minced
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4
big eggs, overwhelmed with a pair tablespoons of cream or milk
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2
scallions, chopped
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dinky handful chopped cilantro
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queso fresco, lime wedges, salsa/sizzling sauce, for serving
Directions
- Raise a medium pot of water to a boil. Add a huge pinch of salt and the potatoes; boil 4-5 minutes, till virtually subtle. Drain the potatoes and unfold out on a towel to dry.
- Within the intervening time cook the chorizo over medium-low heat till cooked thru and crisp on the perimeters, about 10 minutes. Switch the chorizo to a paper towel lined plate. Lengthen the heat to medium high, add just a few tablespoons of oil and the potatoes to the pan. Cook dinner, stirring generally, till nicely browned, 10-12 minutes. Season with 1 teaspoon salt, paprika, and freshly ground sunless pepper to style.
- Flip the heat down to medium-low; add the garlic & serrano to the pan, cook 1 minute. Add the eggs, budge for a minute or so till the eggs are cooked thru; cling discontinuance away from heat.
- Off the heat, budge within the scallions and cilantro. Support with queso fresco, lime wedges, salsa, and/or sizzling sauce.