- 1 pound ground chorizo
- 2 tbsp olive oil
- 1 pound red potatoes, diced
- 1 green pepper, diced
- 1/2 red pepper, diced
- 1/2 yellow onion, diced
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- Salt and pepper to taste
- Optional for serving: 2-3 green onions, salsa, avocado
- Heat a large skillet over medium-high heat. Once hot, brown the chorizo until it is cooked thoroughly. Using a slotted spoon, transfer the cooked chorizo into a bowl. Leave any grease leftover from the chorizo in the skillet.
- Add the diced potatoes to the skillet and let cook until they’re cooked halfway through, about 5 minutes. Stir occasionally, scraping up any browned bits from the chorizo for flavor. Add the olive oil if more cooking oil is needed (if the potatoes are sticking to the pan).
- Once the potatoes are cooked halfway, add in all of the remaining vegetables and spices and stir to combine. Stir frequently, sautéing until the vegetables are fully cooked.
- Add the chorizo back into the skillet, stir to combine and let the chorizo heat back up in the skillet for about 2 minutes. Remove from heat.
- Serve with green onions, salsa, avocado/guacamole or an egg if desired.
- You can also boil the potatoes until they are fork-tender (but not fully cooked), drain and set aside to cool. Then dice them and add them in with the onions and peppers in step 2. This is a good option if you want to prep the potatoes ahead of time, such as the night before, and store in the refrigerator until ready to use.
- You can substitute the potatoes for 1-1.5 cups of broccoli.
- For a spicer breakfast skillet, add a 4 oz. can of diced green chiles in with the vegetables.
- Keeps in the fridge for 4 days.