Description
This cast iron skillet dish boasts soyrizo, potatoes, cheese, and baked egg goodness and is a winner for breakfast, lunch, or dinner.
Ingredients
- 2 pounds Red Potatoes, Chopped Small
- Salt To Taste
- Fresh Ground Pepper, to taste
- Olive Oil To Coat
- 8 ounces, weight Soyrizo
- Olive Oil Spray
- 6 Large Eggs
- 1 cup Shredded Sharp Cheddar
- 2 Tablespoons Grated Cotija Cheese (optional, But Preferable)
- ¼ cups Diced Green Onions
- ¼ cups Chopped Cilantro
- Sour Cream And Tapatio Hot Sauce For Serving
Preparation
Preheat oven to 450ºF. Line a baking sheet with foil and spray with oil spray.
Toss chopped potatoes with salt and pepper and a drizzle of olive oil in a medium bowl. Dump out onto baking sheet and roast about 20 to 23 minutes until golden brown and cooked through. Remove potatoes and reduce oven temperature to 425ºF.
Heat a large skillet generously sprayed with oil spray over medium-high heat until hot. Brown soyrizo about 3 minutes. Toss in cooked potatoes and coat. Turn off heat.
Make little wells in the skillet for the eggs, 1 for each egg. Spray each well with cooking spray and break an egg into each. Work quickly. Sprinkle skillet with cheddar and cotija (if using) and bake about 10 minutes or until eggs are done to your liking.
Sprinkle with green onions and cilantro. Serve with sour cream and Tapatio hot sauce.
