Hey there strong people!
Things have been crazy with work/other activities in my life and I’ve slacked on getting this recipe up! I made it a few weeks back and LOVED it so much, I’m making it again as I write this.
I grew up eating “chorizo con papa” (potatoes) inside a warm flour tortilla. It was the best. Unfortunately the quality of the pork wasn’t the great but I found this brand (below) a few years back. It truly tastes authentic and the pork is much better quality than most brands. This brand is also Whole30 approved which makes this entire recipe Whole30 compliant.
This is a classic breakfast that can be done ahead of time and last you the whole week OR great for feeding a crowd. I do miss the flour tortilla and if you’ve ever had a “chorizo con papa” burrito, you understand how good it is. I recommend using “Siete Almond or Coconut Flour Tortillas” if you want some tasty breakfast tacos.
Enjoy this recipe!
Mexican Chorizo HashPrint Recipe
- 1 Tablespoon of ghee (or fat of choice)
- 1 onion minced
- 1 packet of Mexican Chorizo (Silva Naturals Brand)
- 8-10 small golden potatoes
- Sea salt (lightly salt the potatoes)
- 4 eggs
- Ground black pepper
- Avocado and cilantro for garnish
Preheat the oven to 400.
In a cast iron skillet, melt 1 tablespoon of ghee or fat of choice over medium heat.
Mince one medium yellow onion.
Add the onion to the skillet and cook until translucent (2-4 min.).
Add the entire packet of Chorizo to the skillet and cook for 5-8 minutes. It won’t be fully cooked yet.
Cube potatoes and add them to the Chorizo-onion mixture. Cook for 8-10 minutes or until the potatoes are starting to soften.
Make 4 small indents in the Chorizo-potato mixture and crack 4 eggs in each indent.
Bake at 400 for 8-10 minutes or until the eggs are cooked to your liking.
Garnish with avocado and cilantro.
Don’t add a lot of salt since the Chorizo is already well seasoned. If you want runnier yolks, cook the potatoes longer on the stovetop and bake for less time.