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2 pounds medium Yukon Gold potatoes
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1 1/2 pounds fresh chorizo, casings removed (see Note)
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1 large onion, finely chopped
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2 tablespoons extra-virgin olive oil
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Salt and freshly ground pepper
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8 large eggs
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Toast and hot sauce, for serving
Baked Eggs with Chorizo and Potatoes
Chef David Kinch loves to say that this hearty combination of crumbled chorizo, chunks of crispy potatoes and eggs—all cooked together in a big cast-iron skillet—is his Mexican-Californian twist on rösti, the classic Swiss fried-potato breakfast.
Nutrition Information
294
Calories
46g
Carbohydrates
9g
Protein
659mg
Potassium
6g
Fiber
4g
Sugar
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