Mexican Skillet Breakfast

Mexican Skillet Breakfast

I was watching an episode of Sam the Cooking Guy on breakfast skillets, where he made a skillet breakfast using hash browns and pulled pork. All I could think about is how good this would be with chorizo and a mexican 4-cheese blend.
Servings

4

Prep time

45 min

Ingredients
  • 3 tablespoons olive oil
  • ½ pound ground chuck
  • ½ pound fresh chorizo
  • Salt and freshly ground black pepper
  • 2 medium Yukon Gold potatoes, diced small
  • ½ large yellow onion, chopped
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh rosemary leaves
  • ½ teaspoon crushed red pepper flakes
  • ½ cup of shredded Mexican 4 cheese blend 
  • 4 eggs
  • ¼ cup chopped parsley leaves
Preparation

Preheat a large skillet over medium heat. Heat 1 tablespoon of olive oil.

Add the chorizo. Cook for 4-5 minutes. Remove from the pan and set aside.  

Add another 2 tablespoons of oil and add the hashbrowns. Cook for 8 minutes. Leave the pan undisturbed so the bottom forms a golden-brown crust. Stir and turn hash browns, to cook the other side. After 3-4 minutes, move the hashbrowns to one half of the pan. Add some olive oil to the open part of the skillet and add the onion. Cook until the onions are translucent. Add the garlic and cook for an additional minute. Add the bell pepper and rosemary, and cook for another 3 minutes. Add the red pepper flakes and mix everything in the pan together. Then cook, stirring the contents occasionally, for another 5 minutes. 

Using a ladle, make 4 pockets in the mixture. Add a small amount of oil so the eggs don’t stick. Carefully place an egg in each pocket. Cover skillet and turn heat to low. Cook until eggs are set to desired doneness, about 2-4 minutes. 
Remove from heat and serve.


Source: Sam the Cooking Guy. © Sam the Cooking Guy
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