Golden Southwestern Breakfast Slop
Start your day with a bold and flavor-packed twist on breakfast with this Golden Southwestern Breakfast Slop! This one-skillet wonder combines crispy, golden russet potatoes and smoky chorizo sausage with a vibrant medley of onions, bell peppers, and jalapeños for a hearty, spicy kick. Enhanced with warming spices like ground cumin and smoked paprika, this dish is perfectly balanced by fluffy scrambled eggs and a melted layer of sharp cheddar cheese. Finished with fresh cilantro, green onions, and an optional drizzle of hot sauce, it's a satisfying and customizable breakfast bowl that's perfect for feeding a hungry crowd. Quick to make and packed with protein and vegetables, this southwestern-inspired breakfast guarantees to brighten any morning.
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Recipe Information
Ingredients
- 4 medium russet potatoes
- 3 tablespoons olive oil
- 8 ounces chorizo sausage
- 1 medium yellow onion
- 1 large bell pepper (any color)
- 1 medium jalapeño pepper
- 3 cloves garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 6 whole large eggs
- 1 cup cheddar cheese, shredded
- 3 stalks green onions, chopped
- 0.25 cup cilantro, chopped
- 2 tablespoons hot sauce (optional)
Instructions
Peel and dice the russet potatoes into 1/2-inch cubes. Rinse under cold water and pat dry.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced potatoes and season with a pinch of salt and pepper. Cook for 10-12 minutes, stirring occasionally, until golden and crispy on the outside. Remove the potatoes from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Crumble the chorizo sausage into the pan and cook for 5-7 minutes over medium heat, breaking it apart with a spoon, until browned and cooked through. Remove excess grease if necessary.
Dice the yellow onion, bell pepper, and jalapeño. Mince the garlic. Add all the diced vegetables to the skillet with the cooked chorizo. Sauté for 5-6 minutes until softened.
Stir in the ground cumin, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 1 minute to toast the spices.
Return the crispy potatoes to the skillet and stir everything together so the flavors combine evenly.
In a small bowl, crack the eggs and whisk them until blended. Pour the eggs into the skillet, stirring gently to scramble them into the mixture. Cook for 2-3 minutes until the eggs are just set.
Sprinkle the shredded cheddar cheese over the top of the mixture. Cover the skillet and let the cheese melt, about 1-2 minutes.
Garnish the dish with chopped green onions and cilantro. Add a drizzle of hot sauce if desired for extra heat.
Serve immediately in bowls and enjoy your hearty Golden Southwestern Breakfast Slop!
Nutrition Facts
Calories |
793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 20.1 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 358 mg | 119% | |
| Sodium | 1982 mg | 86% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 6.2 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 295 mg | 23% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1238 mg | 26% | |
*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.
