Recipe courtesy of Mary Sue Milliken and Susan Feniger

Chorizo con Papas y Huevos

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  • Level: Easy
  • Yield: 4 to 6 servings
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2 russet potatoes, peeled and diced

1/2 pound bulk or chopped chorizo

1 onion, chopped

10 eggs

Salt an freshly ground pepper to taste

1/2 bunch cilantro leaves, chopped

2 green onions, sliced for garnish

Grated Panela cheese for garnish


  1. Cook the potatoes in boiling salted water 10 minutes. Drain and reserve.
  2. 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.
  3. 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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