Sautéed Potatoes with Chorizo and Eggs

  • 1 tablespoon vegetable oil
  • 10 ounces Mexican pork chorizo, casings removed
  • 1 small onion, diced
  • 1 pound potatoes, cut into small (1/4-inch) dice, and boiled
  • Kosher salt and fresh ground black pepper
  • Eggs

Heat the oil in a heavy large skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat. Add the onions and boiled potatoes and sauté until brown, about 12 minutes. Stir in the cooked chorizo and season with just a little salt and pepper, to taste. Transfer to a serving bowl and serve with medium fried eggs.

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