📝 About This Recipe
Transport your senses to a bustling Mexican mercado with this vibrant and soul-warming Chorizo and Eggs. This dish marries the deep, smoky heat of traditional pork chorizo with velvety scrambled eggs and golden-crisped potatoes for a texture-rich experience. It is a humble yet bold breakfast staple that balances spice, fat, and acidity in every bite, making it the perfect fuel for a long day.
🥗 Ingredients
The Hash Base
- 12 ounces Mexican Pork Chorizo (raw, casings removed)
- 2 medium Yukon Gold Potatoes (peeled and cut into 1/2-inch cubes)
- 1/2 White Onion (finely diced)
- 1 Jalapeño (seeded and minced)
- 2 cloves Garlic (minced)
- 2 tablespoons Vegetable Oil (for frying potatoes)
The Eggs
- 8 pieces Large Eggs (at room temperature)
- 1 tablespoon Heavy Cream (for extra fluffiness)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
Toppings and Sides
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1/4 cup Cotija Cheese (crumbled)
- 2 pieces Radishes (thinly sliced for crunch)
- 8 pieces Corn Tortillas (warmed)
- 1 piece Avocado (sliced)
- 1 piece Lime (cut into wedges)
👨🍳 Instructions
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1
In a large non-stick or well-seasoned cast-iron skillet, heat the vegetable oil over medium-high heat until shimmering.
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2
Add the cubed potatoes to the skillet in a single layer. Cook for 8-10 minutes, tossing occasionally, until they are golden brown on the outside and tender on the inside.
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3
While the potatoes cook, crack the eggs into a medium bowl. Add the heavy cream, salt, and pepper, and whisk vigorously until no streaks of white remain.
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4
Once the potatoes are crisp, use a slotted spoon to remove them from the skillet and set them aside on a paper towel-lined plate.
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5
In the same skillet (keep the residual oil), add the raw chorizo. Use a wooden spoon to break the meat into small crumbles.
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6
Cook the chorizo for 5-7 minutes over medium heat until it is fully cooked through and slightly crispy at the edges. The fat should be rendered and bright red.
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7
Add the diced onion and jalapeño to the skillet with the chorizo. Sauté for 3-4 minutes until the onion becomes translucent and picks up the color of the chorizo oil.
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8
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to burn it.
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9
Return the crispy potatoes to the skillet and stir everything together to ensure the potatoes are coated in the flavorful chorizo fat.
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10
Reduce the heat to medium-low. This is crucial for preventing the eggs from becoming rubbery.
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11
Pour the whisked egg mixture over the chorizo and potato base. Let it sit for about 20 seconds until the edges just start to set.
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12
Using a spatula, gently fold the eggs from the edges toward the center. Continue this slow folding process for 2-3 minutes until the eggs are soft and creamy, but no longer liquid.
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13
Remove the skillet from the heat immediately when the eggs look slightly underdone; the residual heat will finish the cooking process.
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14
Garnish generously with crumbled Cotija cheese, fresh cilantro, and sliced radishes.
💡 Chef's Tips
Always use Mexican chorizo (sold raw) rather than Spanish chorizo (cured/hard) for this recipe to get that signature saucy texture. If your chorizo is very lean and doesn't release much fat, add a teaspoon of lard or butter before adding the eggs for better mouthfeel. For the fluffiest eggs, don't over-whisk them too far in advance; whisk them right before they hit the pan. If you prefer a 'dry' scramble, cook the eggs for an extra minute, but remember that chorizo fat can make them appear wetter than they actually are. Substitute Yukon Gold potatoes with frozen hash browns in a pinch, but ensure they are thawed and patted dry first.
🍽️ Serving Suggestions
Serve inside warm corn or flour tortillas as breakfast tacos with a side of refried beans. Pair with a cold glass of fresh Horchata or a spicy Michelada for a true brunch experience. Add a spoonful of Salsa Verde or Salsa Roja on top for an extra kick of acidity. Serve alongside a bowl of fresh seasonal fruit like mango or papaya to balance the salty, spicy flavors. A side of pickled red onions adds a beautiful pop of color and sharp contrast to the rich meat.