Chorizo and Potatoes with Roasted Peppers and Egg

Prep Time:
25 mins
Total Time:
25 mins

This is a hearty breakfast, featuring hard Spanish pork sausage flavored with paprika, known as dried chorizo.


  • 1 teaspoon extra-virgin olive oil

  • 6 ounces dried chorizo, diced medium

  • 1 pound new potatoes, boiled, then thickly sliced

  • 1 jar (12 ounces) roasted red peppers, drained and cut into 1-inch-wide strips

  • Coarse salt and ground pepper

  • 1 tablespoon butter

  • 4 large eggs


  1. In a large nonstick skillet, heat oil over medium. Add chorizo and cook until browned, about 3 minutes. Add potatoes and cook until heated through. Add peppers and cook until heated through. Season with salt and pepper and transfer to a bowl. Wipe skillet clean.

  2. In same skillet, melt butter over medium-high. Working in two batches, add eggs and cook until whites are set and edges are golden and crispy, about 2 minutes. Serve chorizo and potato mixture topped with eggs.

Cook's Notes

Dried Spanish chorizo is not the same as Mexican fresh chorizo -- the Mexican kind is neither cured nor does it contain the garlic and smoky paprika of the Spanish variety.

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