Recipe courtesy of Mary Sue Milliken and Susan Feniger
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Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Cook the potatoes in boiling salted water 10 minutes. Drain and reserve.

Fry the chorizo in a large nonstick skillet until browned. Drain off any excess oil. Add the onion and cook 2 to 3 minutes. Add the potatoes and cook until well-browned, about 10 minutes.

Beat the eggs until frothy and add to the chorizo. Stir with a fork to scramble until soft, not browned. Stir in the cilantro just before the eggs set. Garnish with scallions and cheese and serve.

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