Description
A quick, 20-minute one-pan breakfast skillet featuring crispy potatoes, savory chorizo, scrambled eggs, and melted cheese. It’s a flavorful, comforting meal that uses simple ingredients and requires minimal cleanup.
Ingredients
Scale
- 12 ounces Mexican-style chorizo (or Spanish-style chorizo, sliced)
- 2 medium Yukon Gold potatoes (about 1 pound), cut into ½-inch cubes
- 1 medium yellow onion, diced
- 1 tablespoon vegetable oil
- 4 large eggs
- 1 red or green bell pepper, diced
- 1 can (15oz) black beans, drained and rinsed
- 1 cup shredded cheese (Cheddar, Monterey Jack, or Mexican blend)
- 1 teaspoon chili powder
- ½ teaspoon cumin
- Salt and black pepper to taste
- ¼ cup fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Prep ingredients: Dice potatoes, onions, and peppers. Drain and rinse black beans. Grate cheese and measure spices.
- Heat a 12-inch skillet over medium-high heat. Add chorizo and cook for 5-7 minutes until browned and fat is rendered. If using Mexican-style, break it up; if Spanish-style, let it crisp. Transfer chorizo to a plate, leaving about 1 tablespoon of fat in the pan.
- Add diced potatoes to the hot fat in the skillet. Spread in a single layer and cook for 8-10 minutes, stirring occasionally, until golden brown and tender. Add a splash of oil if the pan looks dry.
- Add diced onions and bell peppers to the skillet. Sprinkle with chili powder and cumin. Stir and cook for 3 minutes until onions are soft.
- Return the cooked chorizo and drained black beans to the skillet. Stir gently and heat through for 2 minutes. Taste and adjust seasoning.
- Push the mixture to one side of the skillet. Crack eggs into the empty space and scramble gently until just set but still creamy (2-3 minutes). Mix eggs into the potato mixture.
- Remove skillet from heat. Sprinkle shredded cheese over the top. Cover with a lid or plate for 1 minute to melt the cheese.
- Serve immediately, garnished with fresh cilantro and lime wedges.
Notes
Do not crowd the pan to ensure potatoes crisp up instead of steaming. Use cold, raw potatoes for better texture. Room temperature eggs reduce splattering. If using Spanish chorizo, slice it thin. This recipe is naturally gluten-free if the chorizo is certified GF. It does not freeze well due to the eggs and potatoes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of the skillet
- Calories: 450
- Sugar: 4
- Sodium: 650
- Fat: 28
- Saturated Fat: 9
- Carbohydrates: 35
- Fiber: 6
- Protein: 22
Keywords: breakfast skillet, chorizo recipe, potato breakfast, one pan meal, quick breakfast, easy morning meal, crispy potatoes, eggs and chorizo