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Chorizo Skillet

June 27, 2024 • 0 comments

Chorizo Skillet
This crowd-pleaser is perfect for breakfast (but it’s great any time of the day, really!).
  • Prep Time:
  • Cook Time:
  • Servings: 6



Boil the potatoes for 8 minutes to soften. Cook the onions in the lard (preferably in a cast iron skillet but definitely an ovenproof one) and once translucent, add the chorizo.

Add the drained potatoes to the skillet of chorizo/onions and mix well, being sure to cover the potatoes well with the juices. Add the drained black beans, mix well again.

Smoosh everything down in the pan and cook over medium heat for 10 minutes, without stirring, to form a bit of a crust on the bottom. Turn the oven broiler to High. Use a large spoon to create 4 little indents large enough for the eggs so the whites stay together, add the eggs into your depressions.

Place pan into the oven and cook about 3 minutes or until the eggs have reached your desired level of doneness (which should be a runny yolk and set whites in my book).

Serve hash over quinoa and top with your favorites - highly recommend sour cream!


with customization by Grapevine Local Food Marketing