Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

The bold, delicious flavors of this traditional Mexican dish are sure to become your new favorite breakfast. Top with a fried or poached egg, or serve inside corn tortillas. I like to top mine with Cotija cheese, cilantro, and hot sauce, with a side of avocado. Home- or store-made chorizo is best, however, feel free to use your favorite brand.


Recipe Summary

20 mins
35 mins
15 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly soft, 5 to 6 minutes. Drain.

  • Meanwhile, cook chorizo over medium-high heat in a large skillet, breaking up any large clumps, until browned, 5 to 6 minutes. Remove chorizo to a paper towel-lined plate using a slotted spoon, reserving about 1 tablespoon of grease in the skillet. Add oil if necessary to make up 1 tablespoon.

  • Cook onion in the same skillet over medium heat, stirring occasionally, until they begin to soften and brown, 4 to 5 minutes. Add potatoes to the skillet and saute until potatoes are lightly browned, 5 to 7 minutes. Stir in chorizo and season with salt and pepper.

Nutrition Facts

364 calories; protein 16.3g; carbohydrates 28.9g; fat 20.4g; cholesterol 72.8mg; sodium 716.4mg. Full Nutrition