Print Recipe
4 from 1 vote

Chorizo Potato Skillet Casserole

Prep Time15 mins
Cook Time45 mins
1 hr
Course: Breakfast
Servings: 8


  • 1 pound of small tricolored potatoes, cut in half or quartered
  • 8 eggs
  • 1 pound pork chorizo
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • Olive oil
  • Salt and pepper to taste
  • Queso fresco or feta
  • Cilantro or green onion
  • Chopped radish
  • Guacamole


  • Preheat oven to 450 degrees.
  • In a large oven—proof skillet, toss potatoes in olive oil, salt, and pepper. Bake for 25-30 minutes, or until browned and tender.
  • While potatoes bake, whisk together eggs with chili powder, garlic powder, salt, and pepper. Set aside.
  • In a medium skillet, fully cook chorizo. When potatoes are done, remove form the oven, evenly spread chorizo on top, and pour in the eggs. Cover and return to oven for 10 minutes, then remove cover and cook for 10-15 minutes more, or until eggs are fully cooked through.
  • Remove from oven, and sprinkle cheese, radish, a dollop of guacamole, and herbs on top and serve hot!