Huevos Con Chorizo Y Papas is a delicious Mexican dish breakfast and is super easy to make. This zesty recipe gives it an extra kick by using spicy chorizo, sautéed with crispy potatoes and peppers, all topped with a runny egg.
It's Farmer’s Market Season y’all! April 1st marked the opening of markets in Boulder and Longmont. Despite the drizzly weather the kids and I ventured out to the Boulder County Farmer’s Market for the first look at this season’s vendors and to see what goodies awaited us. Boy did they deliver!
Of course, this time of year, the greens take center stage. There were tons to choose from and we snatched up some Mache greens, stem lettuce with a bit of a nutty flavor to it, to throw into our salads. We ogled over the amazing pastries, tried some raw local honey, and brought home a bag of some fresh, local pretzels.
But what stole our hearts right from the start was the wonderful-smelling chorizo cooking over at the Black Cat Farm table. After trying one bite, we had to have it.
What Is Chorizo?
Chorizo is a spiced ground pork sausage that is traditionally used in Spanish and Mexican cooking. It's typically spiced with vinegar and chile peppers (if you're using the Mexican variety) or garlic and Spanish smoked paprika (if you're using a Spanish variety). You can a version of chorizo in most of your local grocery stores, either ground, or cased.
Chorizo has so many possibilities – tacos, stuffed peppers, chili, pasta, nachos, burritos, tostadas. But it's also a natural in breakfast foods and this classic huevos con chorizo y papas is one of the best uses, IMHO!
Why You'll Love This Recipe
Ah, this recipe is so delicious it's hard to think of a reason not to love it. Here are a few reasons this egg and chorizo and potato recipe works!
- Savory! While we all love pancakes and waffles, I'm partial to a savory breakfast myself and it doesn't get more savory than this delicious Mexican platter. The chorizo we used here is spicy, but you can always take it down a notch by choosing a less spicy variety.
- Quick and easy! This is such an easy dish to make. Start to finish it takes just a little over 30 minutes.
- Sunny side up eggs! While this sticks close to an authentic version of huevos y chorizo y papas, I changed it up a little bit with the eggs. Typically, the eggs are scrambled in with the potatoes and chorizo, but I love how the runny yolk of a sunny side up egg tastes and blends in with the potatoes, veggies and chorizo. Delicious.
- Great freezer meal. These eggs, potatoes and chorizo are easy to make ahead and also work great as a freezer meal. Pull them out on a busy night when you don't feel like cooking, or plan ahead and make them for breakfast when you know you're going to have company.
This is really your basic Mexican hash-style breakfast dish and has all the familiar cast of characters present – eggs, potatoes, onion – but what really sets this dish apart is the chorizo. The smoky/spicy flavor adds a more intense flavor to the dish that can’t be matched with your run-of-the-mill sausage from the supermarket.
- Chorizo. I love the spice that this chorizo had but chorizo doesn't have to be spicy. Your local grocery store will have various varieties so if spice isn't your thing, look for something a bit more mild.
- Eggs (huevos). Add 1 - 2 eggs per person. This version of the dish uses sunny side up eggs (you could also make them over easy depending on your preference) so that you get that incredible yolk running through the dish. However, if you want a more authentic feel, you can whisk all the eggs together then add them to the pan to scramble with the potatoes and chorizo toward the end of cooking.
- Potatoes (papas). I used russet potatoes for this Mexican breakfast dish but most varieties will work well. Sweet potatoes would be a great change up.
- Vegetables. Use what you have on hand! I used red bell peppers, a clove of garlic, and some scallions (for the topping). Diced onions would also be a great addition if you aren't using scallions.
- Oil. A neutral oil, like vegetable oil, avocadao oil, or grapeseed oil, works well here. But, if all you have is olive oil, that will do the trick too.
- Cilantro. This is an optional add at the end, but if you're a cilantro fan, I think it really helps pull the flavors together.
How To Make The Best Huevos Con Chorizo Y Papas
Making these eggs, chorizo and potatoes is super simple - you'll have breakfast (or lunch or dinner!) on the table in 30 minutes or less!
- Dice the veggies. Start by dicing your veggies - the potatoes, pepper, and garlic. Add the potatoes to a large frying pan and heat with a tablespoon of oil over medium heat for about 8-10 minutes. Stir these frequently so that they don't cook all on one side or burn. Add the pepper and garlic to the pan and cook until the potatoes are crispy. Remove the potato mixture from the pan.
- Brown the chorizo. In the same pan you cooked the potatoes in, brown the chorizo. Once the chorizo is browned, add the potato mixture back to the pan and heat for an additional 2 minutes. Note: chorizo can get quite greasy. If it becomes too much for your liking, drain the chorizo after it's done cooking, before adding the potatoes back to the pan.
- Make the eggs. While your chorizo is cooking, prepare your eggs. You can prepare your eggs for this however you please, but I’d highly suggest frying them up sunny side up or over-easy so that the yolk melts into the chorizo and potato mixture and gives it that extra creamy kick.
- Serve. Separate the chorizo and potato mixture into bowls, top with your eggs, and garnish with cilantro, diced scallions, sour cream, salsa and hot sauce.
Yes! This is a great make ahead dish and can be stored in the refrigerator for up to 3 days in an airtight container. You can also freeze the dish to use at a future date. If making the dish as instructed, wait to make the eggs until you've reheated the potato and chorizo mixture. However, if you're making this the more traditional way, whisk the eggs and add them to the chorizo and potatoes, then store.
Yes! This meal freezes incredibly well and is a great dish to pull out when you don't feel like cooking. If making the eggs sunny side up, make everything but the eggs, then freeze the dish. When you thaw and reheat the dish, make the eggs to add on top of the chorizo and potato hash mixture.
Huevos con chorizo y papas are easy to reheat. You can either sautee the mixture in a medium-sized pan over the stove for a few minutes until it's fully heated. Just pop everything in the microwave and heat on normal heat for about 2 minutes.
Chorizo should take about 10 minutes to cook. Similar to cooking ground beef or other types of sausage, you'll want to break up the clumps of chorizo as it cooks. It should appear to be a light brown or slightly reddish color when it is finished cooking. It will also appear slightly crisp.
If you have a Mexican grocery store nearby, they'll likely carry chorizo. However, if not, look for it your local farmers markets or in your local grocery stores. You'll typically be able to find it at varying levels of spice.
Chorizo can be bought in casing, like sausages, or ground and packaged. If you purchase the cased sausage links, you'll need to cut the casing from the chorizo before cooking it.
What To Serve With Huevos Con Chorizo Y Papas
I love this dish because it really can be served any time of day. Here are some options for sides to add to these spicy eggs, chorizo and potatoes:
- Refried beans
- Black beans
- Warm tortillas
- Avocado slices
- Green salad
- Spanish style rice
This was a great first meal of “market season” and I can’t wait to see what else is in store for us this year.
If you try these Huevos Con Chorizo Y Papas, leave me a comment below and let me know what you think! And don't forget to tag me @frontrangefed on Instagram so I can see your masterpiece!
More Easy Breakfast Ideas
- Perfect Soft And Creamy Scrambled Eggs
- Oven-Cooked Bacon
- Homemade Blueberry Waffles
- Smoked Salmon, Cream Cheese And Everything Bagel Pizza
- Breakfast Pizza
- Breakfast Egg Cups
- Blueberry French Toast Casserole
Huevos Con Chorizo Y Papas
- 2 tablespoon olive oil
- 2 large russet potatoes
- 1 large red bell pepper
- 3 scallions, chopped
- 2 garlic cloves, diced
- 8 eggs, fried
- 2 tablespoon cilantro
- salt and pepper to taste
- Dice potatoes into small cubes. In a large frying pan, heat one tablespoon of oil on medium heat. Add potatoes and turn heat up to medium-high. You’ll want to keep an eye on these and stir them every so often so that they don’t burn on one side.
- As potatoes are cooking, chop pepper and dice garlic cloves. When potatoes are about halfway done (around 10 minutes into frying) add the chopped pepper and garlic and stir frequently. Once the potatoes are golden and crispy, remove the mixture from heat and set it aside in another bowl.
- In the same pan, brown the chorizo.
- Once the chorizo is browned, add the potato mixture back to the pan and heat for 2 minutes, while mixing the two together. Add salt and pepper to taste.
- While the chorizo is cooking, prepare your eggs. We like these best over-easy with this dish, but scrambled would be good too.
- Dish up the chorizo, potato, and pepper mixture into bowls, and add your eggs.
- Top with cilantro, diced scallions, sour cream, and hot sauce (if desired).
- If the chorizo is a little greasy after cooking it, drain it before adding the potato mixture back in.
- Reheat leftovers by sauteeing everything in a medium skillet until warm, or by heating in the microwave for 2-3 minutes.
- For a more authentic version of huevos con chorizo y papas, whisk the eggs and scramble them with the chorizo and potato mixture.
- Serve with avocado slices, queso fresco or other type of cheese, warm tortillas, and refried beans.