Country Breakfast Skillet
Week of 01.07.19 to 01.11.19 Recipes and ingredients may vary and/or change due to availability and subject to instructor’s discretion.
Yield4 servings
Yield4 servings
Breakfast Skillet
  • ¾ lb chorizo sausage
  • 4 strips of baconcut into 1 inch strips
  • 4 eggs
  • 2 medium red potatoesdiced
  • ½ green pepperschopped
  • 1cup green cabbagethinly sliced
  • 1 medium yellow onionchopped
  • ½ tsp pepper
  • ¼cup shredded cheddar cheese
  • 4 green onionssliced
  • 4 sprigs Fresh parsleychopped
  1. In a large skillet in medium heat add chorizo. Break apart chorizo with the back of a spatula. Add bacon and cook for 5-7 minutes stirring often, until bacon is crisp. Carefully drain off about ½ the fat and return to stovetop.
  2. Add potatoes, cabbage, onions and peppers to the skillet and cook for about 8-10 minutes until the potatoes are golden brown.
  3. Now empty the bacon and pepper into a bowl and set aside. Return the skillet to stovetop.
  4. Crack 4 eggs, separately into skillet and let cook for about 1 minute, until egg whites set. Don’t stir.
  5. Now carefully spoon the potato, pepper, bacon mixture around the eggs, sprinkle in the cheese and cook for about 1 minute.
  6. Remove skillet from heat, sprinkle in pepper to taste and toss on some freshly chopped parsley and green onions.
  7. Serve right out of the skillet!
  8. Recipe notes: Before adding any salt make sure to taste first! Chorizo is a “saltier” type of sausage so it will naturally have sal.