Spud & Root

Recipe · Breakfast

Potato & Chorizo Breakfast Skillet with Queso Fresco & Pickled Onions

Golden, paprika-dusted potatoes, crumbled chorizo and sweet red pepper, all in one pan. Pile on the toppings, add an egg if you like, and breakfast is sorted.

  • Prep10 min
  • Cook21 min
  • Ready in31 min
  • Serves4
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Made with Spud & Root White Potatoes
A hand scattering cilantro over a cast-iron skillet of golden potatoes, chorizo and red pepper, topped with pickled red onions and queso fresco.
Watch it come together

Brown. Crumble. Toss. Breakfast.

See how golden the potatoes get, how small the chorizo crumbles go, and how much topping is the right amount. Then scroll down and cook along.

  1. Brown Stir now and then. Not constantly.
  2. Crumble Chorizo, broken up small.
  3. Toss The potatoes come back for the finale.
The recipe

Let's make breakfast.

Ready in 31 minutes.

  1. PrepChop
  2. PotatoesBrown & season
  3. ChorizoThen toss & top

Eat

Your skillet

Cold pan, big plans

  1. Chop

    Cut the potatoes into ½-inch pieces.

    Cut the bell pepper into ½-inch pieces too, and set it aside for later.

  2. Heat the oil

    Heat 2 tablespoons of the oil in a 12-inch skillet over medium heat.

    Olive oil being poured in a ring into an empty cast-iron skillet.
    Oil in. Heat on.
    Practice round, while the oil heats
    Hands off the spatula

    Potatoes brown where they touch the hot pan. Stir too often and the pan cools down before they can. Never stir and the bottoms burn. Find the happy medium.

    Add the potatoes, then stir when you think they need it.

  3. Brown the potatoes

    Add the potatoes. Cook until golden-brown and tender, about 10 to 12 minutes.

    Stir only now and then, so they have time to brown against the pan. They’re done when a fork slides into them easily.

    Not sure how often? Practice in step 2 ↑

    A wooden spatula turning potato cubes in a cast-iron skillet, some pale and some starting to brown.
    A stir now and then. Not every ten seconds.

  4. Season

    Season the potatoes with the paprika, the cayenne, and salt and pepper to taste.

    Paprika being sprinkled from a small bowl over potato cubes in a skillet.
    A little paprika snowstorm.

  5. Set them aside

    Tip the potatoes onto a plate and set them aside.

  6. Fresh oil

    Wipe the skillet clean, then heat 1 teaspoon of oil in it.

  7. Cook the chorizo

    Add the chorizo. As it cooks, break it up into small crumbles with a wooden spoon.

    Cook for about 5 minutes, until it’s cooked through and starting to brown.

    A wooden spatula breaking ground chorizo into crumbles in a skillet.
    Break it up small.

  8. Add the pepper

    Add the bell pepper and cook until tender, about 2 to 4 minutes.

    Season with a little more salt and pepper, to taste.

  9. Potatoes back in

    Tip the potatoes back into the skillet and toss everything together.

    Browned, paprika-dusted potato cubes sliding off a blue plate into a skillet of chorizo and red pepper.
    The triumphant return.

  10. Top it and serve

    Scatter the queso fresco, pickled red onions and cilantro over the top.

    Serve and enjoy.

    Want to make it a full breakfast? See the tip ↓

    A hand scattering cilantro over the finished skillet, topped with pickled red onions and queso fresco.
    Pink, white and green. Go wild.
A fork digging into potatoes and chorizo on a plate beside two fried eggs.

Made for Potatoes... Everything else is Gravy!

Start with a good potato.

This one calls for our White potatoes. Grab a bag, and make it tomorrow morning.

White PotatoesThe potato in this recipe. 5 lb bag. All four potatoesGold, Red, Russet and White. Next up: Potato BitesBrie and olive tapenade on red potato rounds.

Step 1 of 10

Ingredients