Recipes Breakfast Brunch Entrees Breakfast Skillet with Green Onion Home Fries

Breakfast Skillet with Green Onion Home Fries

Breakfast Skillet with Green Onion Home Fries is rated 4.7 out of 5 by 7.
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Prep Time: 40 minutes
Cook Time: 35 minutes
Servings: 6

Baked and served in the same skillet, this hearty egg dish is just right for a casual weekend brunch. Crispy home fries are the perfect accompaniment. Be sure to use fresh Mexican chorizo, rather than precooked Spanish chorizo, in this recipe.

Ingredients:

  • 2 Tbs. unsalted butter
  • 2 Tbs. vegetable oil
  • 1 1/2 lb. small red potatoes, boiled until just tender, drained and quartered
  • 4 green onions, white and light green portions, thinly sliced on the bias
  • Kosher salt and freshly ground pepper, to taste
  • 1 lb. Mexican chorizo, casings removed
  • 1/2 yellow onion, diced
  • 1 large bunch Swiss chard, stems and ribs removed, leaves cut into 1/2-inch strips
  • 1 red bell pepper, roasted, seeded and cut into 1/4-inch strips
  • 1 cup shredded white cheddar cheese
  • 8 eggs

Directions:

In a 10-inch nonstick fry pan over medium-high heat, melt the butter with 1 Tbs. of the oil. Add the potatoes and cook, stirring occasionally, until browned and crisp on all sides, about 10 minutes. Add the green onions, salt and pepper and cook, stirring constantly, for 1 minute more. Remove from the heat and cover with aluminum foil.

Position a rack in the upper third of an oven and preheat to 500°F.

In a 12-inch oven-safe nonstick fry pan over medium-high heat, cook the chorizo, stirring occasionally and crumbling with a wooden spoon, until browned, 5 to 6 minutes. Transfer to a paper towel-lined plate.

Wipe out the pan with paper towels. Return the pan to medium-high heat and warm the remaining 1 Tbs. oil. Add the yellow onion and cook, stirring occasionally, until softened, about 4 minutes. Add the chard and cook, stirring occasionally, until tender, about 5 minutes. Add the chorizo and bell pepper and cook for 1 minute. Stir in the cheese and season lightly with salt and pepper.

Crack the eggs over the chorizo mixture, spacing them evenly, and season with salt and pepper. Transfer the pan to the oven and bake until the eggs are just set, 5 to 6 minutes. Serve immediately with the home fries. Serves 6.

Williams-Sonoma Kitchen.

Rated 5 out of 5 by from Great meal for the holidays We were looking for something different over the holidays. This was an excellent choice. I decided to combine the potatoes and chorizo mixture. We cooked them separately as in the recipe. But before going in the oven, we layered the potatoes on the bottom, then the chorizo mixture. We then added the eggs and cheese on top and put it in the oven. Turned out great.
Date published: 2016-12-22
Rated 4 out of 5 by from Simple, Easy, and Fast We make this more often for dinner than breakfast. The ingredients are inexpensive, prep is minimal, and cook time is pretty fast. After the first couple times making this dish, we decided we preferred the potatoes in a hash-style cut and we mix the potatoes with the greens before adding the eggs (if you do this, make sure to drain the excess liquid from your veggies or else your potatoes will become soggy). Sometimes we just scramble the eggs right into the mix. Whether you make the recipe exactly as is or alter the preparation, the flavor combination is wonderful. Try using kale or spinach if chard is unavailable.
Date published: 2013-08-23
Rated 4 out of 5 by from Nice change from traditional breakfast My family liked this meal. This dish had nice favor and appearance. The chorizo mixture was a little dry but I over cooked it. Be sure to reduce the time for the last step if you do to want fully cooked yolks.
Date published: 2012-12-16
Rated 5 out of 5 by from Amazing for Brunch This is a staple for my family during the holidays as a go-to brunch item. Easily customizable for availability of specific items and satisfies even the pickiest of eaters. BUT, try to stick to the recipe as close as possible because it truly is delicious...
Date published: 2012-10-29
Rated 5 out of 5 by from Yummy Perfect for breakfast I have made this dish several times and it is always a big hit. Everyone wants this recipe. I use spinach instead of chard, but I wouldn't change anything else, it comes out just perfectly. I will be making it again for guests this weekend. I know they will love it too. Thanks
Date published: 2012-04-26
Rated 5 out of 5 by from Fabulous for Breakfast, Brunch or Dinner! This recipe hits the mark on many levels. I made it for a large family gathering at the holidays with the Green Onion Home Fries as suggested and everyone devoured it. Also, I used kale the instead of chard because that's what I had the first time. I made it again for just my small family which includes a four year old and added mushrooms. The addition was also a hit. The nutrients in this healthy start to the day or the end of a day are superb. Make it! You will love it and your family will love you for making it.
Date published: 2012-01-28
Rated 5 out of 5 by from My family's favorite breakfast dish I prepared this for my family (8) on xmas morning, and they fell in love. I did most of the prep the day before, so things went quick on xmas. I used spinach instead of the chard I think I will cook this at least once a month. Don't forget that the handles are hot and remain so for quite some time. I know because I forgot.
Date published: 2012-01-10
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