I can usually tell by 8AM what the rest of the day is going to be like. If I only have time for a granola bar or coffee for breakfast, it’s gonna be a struggle. If I have, say, a Chorizo Green Chile Breakfast Skillet, I’m going to spend the rest of the day giddy and optimistic. Nothing can go wrong when you’re blinded by a belly full of spicy sausage, seasoned potatoes, and avocado. NOTHING.
I mean, just look at that. Is your mouth filling with drool and your heart fluttering? Don’t worry, that’s totally normal.
I decided to make this breakfast skillet after my boyfriend told me for the thousandth time that one of the biggest reasons he would like to move in together eventually is because I make great omelettes. I’m serious. So is he, although he will tell you he was joking when confronted.
But I can’t even be mad, because my breakfast game is on point, and I just keep working at it. Now, if I’m trying to whip up something on a week day, omelettes are my go to. However, catch me on a weekend and I can do much better than that. I’m talking Double Chocolate Banana Bread Muffins with Peanut Butter Drizzle, Stout Sticky Buns, Brown Sugar Caramel French Toast, or– wait for it– Chorizo Green Chili Breakfast Skillets. Of course.
Okay I’m done bragging now.
Anyway, when I decided to take my breakfast skillz to the next level, the first thing I thought of is how my friends brunch in Philly every Sunday at this awesome Mexican place and I always kick myself because I can never make it. (By the way, since when did “brunch” become a verb? Has it always been? I don’t know, but I wish I did it more often.)
I’m always overcome with jealousy on Sundays and I’m not even ashamed to say it. I want to sit around eating spicy Mexican food and chasing away hangovers with tequila-loaded margaritas. It reminds me of Sex in the City, but a thousand times cooler. At least a thousand times.
So I decided that until I get a chance to be fun and join them, I’d make this. What a good decision. (I know I said I’d stop bragging, but we can just let this one extra pat on the back slide, right?)
I don’t like taking hours to make breakfast and my knife skills are terrible, so I used my Dice and Slice Chopper for the vegetables to save time and effort. One day I’ll actually force myself to learn how to do quick food prep and not need it…
If you can get to this point and not pick out little pieces of chorizo and potato and eat them as you cook, you are much stronger than I.
And if you can get to this point and not be full-out shaking in anticipation and licking your lips, well, we are just fundamentally different people.
Enjoy this Mexican breakfast skillet with good friends, family, and plenty of tequila. It’s essential to the recipe.
- 6 oz Mexican chorizo sausage, casing removed
- 1 red bell pepper, chopped
- 1 small yellow onion, chopped
- 1 tablespoon of oil (if necessary)
- ½ lb baby yellow potatoes
- Kosher salt and ground pepper, to taste
- 1 tablespoon garlic, finely chopped
- 1 4oz can chopped green chiles, drained well
- ½ cup montery jack cheese
- 2 eggs
- 1 avocado, diced, to top
- 1 tablespoon fresh chives, finely chopped, for garnish
- Salsa, to top
- In a large, heavy bottomed skillet over medium heat, add the chorizo and break up with a wooden spoon. Cook until browned and cooked through, about 10 minutes. Remove from the skillet and set aside.
- Add the pepper and onion to the skillet and cook in the chorizo grease until the onions are translucent, approximately 5 minutes. Remove the vegetables using a slotted spoon and set aside with the chorizo.
- If there is not enough grease left in the pan, add a tablespoon of oil. Add in the potatoes and season with salt and pepper. Cook, stirring every few minutes, until the potatoes are golden and crisp. Add the vegetables and chorizo back in with a slotted spoon, making sure not to add too much of the grease back to the pan with them. Add in the drained green chiles and stir.
- Continue to cook 5-10 more minutes, or until the potatoes are tender and cooked through. Add in the cheese and stir.
- Make two holes in the potato mixture and crack an egg into each well. Season with additional salt and pepper, and cook the eggs to your liking. (I covered the pan and cooked for about 4-5 minutes.)
- Add on your salsa, avocado, and chives and serve immediately!
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