Name: Baked Eggs with Chorizo and Potatoes
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 pounds medium Yukon Gold potatoes; 1 1/2 pounds fresh chorizo casings removed (see Note); 1 large onion finely chopped; 2 tablespoons extra-virgin olive oil; Salt and freshly ground pepper; 8 large Eggs; Toast and hot sauce for serving

by aageiger

Contributed by David Kinch

http://www.foodandwine.com/recipes/baked-eggs-with-chorizo-and-potatoes

ACTIVE: 30 MIN

TOTAL TIME: 45 MIN

SERVINGS: 8

•FAST

•MAKE-AHEAD

•STAFF-FAVORITE

Chef David Kinch loves to say that this hearty combination of crumbled chorizo, chunks of crispy potatoes and eggs—all cooked together in a big cast-iron skillet—is his Mexican-Californian twist on rösti, the classic Swiss fried-potato breakfast.

INGREDIENTS

2 pounds medium Yukon Gold potatoes
1 1/2 pounds fresh chorizo ; casings removed (see Note)
1 large onion finely chopped
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
8 large Eggs
Toast and hot sauce ; for serving

Recipe

INSTRUCTIONS

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NOTES

Alert editor

Baked Eggs with Chorizo and Potatoes

2 pounds medium Yukon Gold potatoes 
1 1/2 pounds fresh chorizo casings removed (see Note)
1 large onion finely chopped 
2 tablespoons extra-virgin olive oil 
  Salt and freshly ground pepper 
8 large Eggs 
  Toast and hot sauce for serving

Preheat the oven to 375°. Put the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook over moderate heat until tender, about 25 minutes; drain and let cool. Peel the potatoes and cut them into 3/4-inch pieces.

Meanwhile, heat a 12-inch cast-iron skillet. Add the chorizo, break it into chunks with a wooden spoon and cook over moderate heat, turning, until cooked through and lightly browned, about 8 minutes. Add the onion and cook, stirring, until softened, about 5 minutes. Scrape the chorizo mixture into a bowl and wipe out the skillet.

Heat the oil in the skillet. Add the potatoes, season with salt and pepper and cook over moderate heat, turning occasionally, until golden and crispy, about 6 minutes. Stir in the chorizo mixture. Remove the skillet from the heat.

Using a ladle, make 8 indentations in the potato-chorizo mixture about 1 inch apart; crack an egg into each one. Bake the skillet in the middle of the oven for about 12 minutes, or until the egg whites are just set but the yolks are still runny. Serve at once with toast and hot sauce.

Make Ahead
The potatoes can be boiled a day ahead and refrigerated.
Notes
Spicy fresh chorizo, which looks a lot like Italian sausage links, is available at Whole Foods markets and many Latin American food stores.

From
The Chef, The Blogger and their Great Tahoe Weekend, Baked Eggs, Recipe of the Day Archive: December 2010 Recipes, Best Recipes of 2007: Best Breakfast and Lunch

Published

December 2007

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Nutrition

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Serving Size: 1 Recipe (2488g)
Recipe Makes: 1 Recipe

Calories: 4493
Calories from Fat: 3302 (73%)

Amt Per Serving		% DV

	Total Fat 366.9g	489 %
	Saturated Fat 126.4g	632 %
	Monounsaturated Fat 175.4g
	Polyunsanturated Fat 37.3g
Cholesterol 3982.7mg		1225 %
Sodium 23477.7mg		810 %
Potassium 3837.8mg		101 %
Total Carbohydrate 22.3g		7 %
	Dietary Fiber 0.6g	3 %
	Sugars, other 21.7g
Protein 265g		379 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4493

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