Chorizo Potatoes and Eggs
Start your morning with the bold, savory flavors of Chorizo Potatoes and Eggs—a hearty one-skillet breakfast that’s as satisfying as it is easy to make. This recipe combines crispy, golden russet potatoes with smoky, spiced chorizo sausage, perfectly balanced with creamy scrambled eggs and a touch of aromatic garlic and onion. A sprinkle of paprika adds an optional kick, while fresh green onions deliver the perfect finishing touch. Ready in just 40 minutes, this crowd-pleasing dish is ideal for Sunday brunches or a quick weeknight dinner. Whether you're seeking a protein-packed meal or a flavorful way to use pantry staples, Chorizo Potatoes and Eggs is a must-try dish that brings comfort and bold taste to your table.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 8 oz chorizo sausage
- 2 medium russet potatoes
- 6 eggs
- 1 small onion
- 2 cloves garlic
- 2 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 tsp paprika (optional)
- 2 green onions (for garnish)
Instructions
Peel and dice the potatoes into small 1/2-inch cubes. Finely chop the onion and mince the garlic.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until they are golden and crispy. Remove the potatoes from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and cook for 2-3 minutes until translucent.
Crumble the chorizo into the skillet with the onions and cook for 5 minutes, breaking it up with a spatula, until fully browned and cooked through.
Add the minced garlic, cooked potatoes, salt, pepper, and paprika (if using) to the skillet. Stir to combine and cook for 2-3 minutes to allow the flavors to meld.
In a small bowl, whisk the eggs until fully beaten. Push the chorizo and potato mixture to one side of the skillet to create space, then pour the eggs into the empty side.
Gently scramble the eggs on the empty side of the skillet until they are just cooked, then mix everything together.
Remove the skillet from the heat and garnish with chopped green onions. Serve immediately and enjoy your Chorizo Potatoes and Eggs!
Nutrition Facts
Calories |
548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 1371 mg | 60% | |
| Total Carbohydrate | 22.1 g | 8% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 2.3 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 72 mg | 6% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 608 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
