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Crispy Loaded Breakfast Skillet with Chorizo and Cheddar

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A quick and easy breakfast skillet featuring crispy potatoes, spicy Mexican chorizo, and melted sharp cheddar cheese. Perfect for weekend mornings or gatherings, this dish balances textures and bold flavors for a satisfying start to your day.

Ingredients

Scale
  • 4 medium russet potatoes, peeled and diced (about 1/2-inch cubes)
  • 8 ounces fresh Mexican chorizo, casing removed
  • 1 cup shredded sharp cheddar cheese
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1 small jalapeño, seeded and diced (optional)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • A handful fresh cilantro, chopped (for garnish)

Instructions

  1. Peel and dice the potatoes into roughly 1/2-inch cubes. Place in a bowl, cover with cold water, and soak for 10 minutes to remove excess starch. Drain and pat dry thoroughly.
  2. Heat a 10-12 inch cast iron skillet over medium heat and add 2 tablespoons olive oil. Let the oil get hot but not smoking, about 2 minutes.
  3. Add the dried potatoes in an even layer. Cook without stirring for 5 minutes to let the bottom crisp up. Stir and continue cooking, stirring occasionally, for another 10 minutes until golden and crispy on all sides. Season with salt and pepper as they cook.
  4. In a separate smaller pan over medium heat, crumble the chorizo and cook until browned and cooked through, about 7 minutes. Drain excess fat if needed.
  5. Once potatoes start crisping, add the chopped onion, diced red bell pepper, minced garlic, and optional diced jalapeño to the skillet. Cook together for 5 minutes until softened and fragrant.
  6. Stir cooked chorizo into the potato and veggie mixture. Sprinkle smoked paprika, salt, and pepper to taste. Mix well and cook for 2 more minutes to marry flavors.
  7. Sprinkle shredded sharp cheddar evenly over the skillet. Cover with a lid or foil and let the cheese melt for 2-3 minutes until gooey and melted.
  8. Remove from heat and sprinkle chopped fresh cilantro on top before serving.

Notes

Soak and dry potatoes thoroughly to achieve maximum crispiness. Cook potatoes undisturbed initially to form a crust. Drain excess fat from chorizo to avoid greasiness. Cover skillet to melt cheese evenly. Use medium heat to prevent burning or sogginess. For dairy-free, substitute cheddar with plant-based cheese. For vegetarian, replace chorizo with tempeh or mushrooms and add extra smoked paprika or chipotle powder.

Nutrition

Keywords: breakfast skillet, chorizo, cheddar, crispy potatoes, easy breakfast, loaded skillet, weekend brunch, spicy sausage, cast iron skillet

Find it online: https://cooksybite.com/crispy-loaded-breakfast-skillet-with-chorizo-and-cheddar-recipe-easy-and-perfect-for-mornings/