Cheesy Chorizo and Potato Breakfast Skillet with Steamed Eggs
Golden-brown potatoes, savory Mexican chorizo, and melted Monterey Jack cheese come together in this hearty breakfast skillet.
Four eggs are gently cooked over the hot mixture until their whites are set and the yolks remain soft. Fresh avocado and cilantro finish the dish with a cool, refreshing contrast.
Why You’ll Love This Recipe
A complete breakfast in one skillet: Potatoes, chorizo, cheese, and eggs make a satisfying meal without needing additional sides.
Crispy potatoes with tender centers: Cooking the potatoes covered first helps them soften before browning.
Golden, melted cheese: A quick trip under the broiler gives the Monterey Jack a lightly browned finish.
Gently steamed eggs: The eggs cook beneath a fitted lid using the heat retained in the skillet and potato mixture.
Fresh finishing flavors: Avocado and cilantro balance the richness of the chorizo, potatoes, and cheese.
One Skillet Mexican Chorizo, Potatoes & Eggs with Roasted Poblano Chili and Queso Fresco
If you enjoy hearty breakfasts made in one skillet, try our One Skillet Mexican Chorizo, Potatoes & Eggs with Roasted Poblano Chili and Queso Fresco. It brings together many of the same ingredients with the added flavor of roasted poblano peppers and queso fresco.
Why Yukon Gold Potatoes Work Best
Yukon Gold potatoes are particularly well suited to skillet breakfasts because they have a naturally buttery flavor and a creamy texture.
Their moderate starch content allows them to develop golden-brown edges while holding their shape when mixed with the chorizo.
Cooking the diced potatoes covered at first helps soften their interiors. Removing the lid afterward allows excess moisture to evaporate so the potatoes can develop a crisp, golden exterior.
This two-stage method eliminates the need to boil the potatoes separately.
Mexican Chorizo & Fried Potatoes
For another way to prepare potatoes with Mexican chorizo, try our Mexican Chorizo & Fried Potatoes, where the potatoes are cooked until tender and golden before being combined with the sausage.
Cheesy Chorizo and Potato Breakfast Skillet with Steamed Eggs
This cheesy chorizo and potato breakfast skillet combines golden-brown Yukon Gold potatoes, savory Mexican chorizo, and melted Monterey Jack cheese.
Four eggs are gently steamed over the hot mixture until the whites are set and the yolks remain soft and runny. Finish with fresh avocado and cilantro for a hearty, flavorful breakfast.
Recipe Details
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 45–55 minutes
Servings: 4
Course: Breakfast
Ingredients
1½ pounds Yukon Gold potatoes, diced into ½-inch pieces
1 tablespoon avocado oil
8 ounces fresh Mexican pork chorizo, casings removed if necessary
1 cup shredded Monterey Jack cheese
4 large eggs
1 ripe avocado, sliced
2 tablespoons chopped fresh cilantro
Salt and freshly ground black pepper, to taste
Need a substitution? View our kitchen swaps reference guide for smart, flavor-forward ingredient swaps — covering aromatics, pantry staples, dairy, proteins, and more.
Instructions
1. Cook the Potatoes
Heat the avocado oil in a 12-inch oven-safe skillet over medium heat.
Add the diced Yukon Gold potatoes and spread them evenly across the skillet.
Cover with a fitted lid and cook for approximately 10–12 minutes, stirring occasionally, until the potatoes begin to soften.
2. Brown the Potatoes
Remove the lid and continue cooking for another 5–8 minutes, stirring occasionally, until the potatoes are tender with golden-brown, lightly crisped edges.
3. Add the Mexican Chorizo
Add the fresh Mexican chorizo to the skillet, breaking it into smaller pieces with a wooden spoon or spatula.
Cook for approximately 6–8 minutes, stirring occasionally, until the chorizo is fully cooked and its seasonings have coated the potatoes.
Season with salt and freshly ground black pepper as needed. Mexican chorizo is already well seasoned, so taste before adding additional salt.
4. Melt and Brown the Monterey Jack Cheese
Preheat the oven broiler.
Spread the potato and chorizo mixture evenly across the skillet. Sprinkle the shredded Monterey Jack cheese over the top.
Place the oven-safe skillet beneath the broiler for approximately 1–3 minutes, until the cheese is melted, bubbling, and lightly golden in spots.
5. Add the Eggs and Cover — Off Heat
Remove the skillet from beneath the broiler and place it on a heatproof surface.
Immediately crack four eggs over the hot potato, chorizo, and melted cheese mixture, spacing them evenly apart.
Cover the skillet immediately with a fitted lid.
Leave the skillet off heat. Do not return it to the burner.
Allow the heat retained in the skillet and the hot potato mixture to gently cook the eggs beneath the lid for approximately 5–8 minutes, or until they reach your desired consistency.
For softer eggs, the whites should be set while the yolks remain loose and runny. Leave covered longer if you prefer firmer yolks, provided the skillet retains sufficient heat.
The trapped warmth and moisture create a gentle steaming environment around the eggs.
Cooking note: The 5–8-minute resting time is an estimate. The eggs may require additional time or gentle heat if the skillet cools before the whites are fully set.
6. Garnish and Serve
Remove the lid once the eggs have reached your preferred consistency.
Arrange the avocado slices over the skillet and sprinkle with freshly chopped cilantro.
Divide into four portions, giving each serving an egg along with some of the cheesy chorizo and potato mixture.
Serve immediately.
How to Serve
This cheesy chorizo and potato breakfast skillet is a complete meal on its own.
Serve it directly from the skillet while the potatoes are warm and the Monterey Jack cheese is still melted.
For those who enjoy soft yolks, break the egg open and gently mix the yolk into the potatoes and chorizo. The rich yolk creates a creamy coating that brings the ingredients together.
Fresh avocado and cilantro add a pleasant contrast to the warm, savory ingredients.
Mexican Chorizo With Eggs
For a simpler breakfast featuring the same flavorful sausage, try our Mexican Chorizo With Eggs, made with crumbled chorizo and scrambled eggs, finished with fresh Mexican cheese and cilantro.
Storing Leftovers
Refrigerating: Store leftover potatoes, chorizo, and cheese in an airtight container in the refrigerator for up to 3–4 days.
Reheating: Warm the potato and chorizo mixture in a lightly oiled skillet over medium-low heat until heated through. This helps restore some of the potatoes’ browned edges.
Eggs: The dish is best enjoyed with freshly cooked eggs. If preparing leftovers, consider cooking new eggs rather than reheating the originals, which can become firm and rubbery.
Freezing: The cooked potato and chorizo mixture can be frozen for up to 2 months for best quality. Freeze without the eggs, avocado, or cilantro. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use another potato instead of Yukon Gold?
Yes. Red potatoes are an excellent alternative because they hold their shape during cooking and develop nicely browned edges.
Russet potatoes also work well, particularly if you prefer a crispier exterior. However, their higher starch content makes them more likely to break apart when stirred.
Can I use Spanish chorizo instead of Mexican chorizo?
Yes, but the flavor and texture will be noticeably different. Mexican chorizo is made with fresh ground pork seasoned with dried chilies, vinegar, and spices. It crumbles as it cooks, distributing its bold seasoning throughout the potatoes.
Spanish chorizo is typically cured and seasoned with smoked paprika, giving it a firmer texture and a smoky flavor. If using Spanish chorizo, dice it into small pieces before adding it to the potatoes.
Both work, but Mexican chorizo is the better choice for the Mexican-inspired flavors of this breakfast skillet.
Can I substitute another cheese for Monterey Jack?
Yes. Oaxaca cheese is an excellent alternative if you want a mild, creamy cheese that melts beautifully.
Pepper Jack is another option, especially if you prefer a little extra heat. Mild cheddar will also work, although it has a sharper flavor than Monterey Jack.
Can I use sweet potatoes instead of regular potatoes?
Yes. Sweet potatoes pair particularly well with Mexican chorizo because their natural sweetness balances the sausage’s spicy, savory seasoning.
Dice them into evenly sized pieces and adjust the cooking time as needed. They tend to soften more quickly than Yukon Gold potatoes, so watch that they don’t become too soft while browning.
Can I make this breakfast skillet without pork?
Yes. Fresh Mexican-style beef or turkey chorizo can replace the pork chorizo. Both provide a similar seasoning profile, although the finished dish may differ in richness and texture.
Turkey chorizo is generally leaner, so you may need a little additional avocado oil to keep the potatoes from drying out as everything cooks.
Looking for something else to cook? Visit the Recipe Index to explore more recipes by ingredient, meal and cooking style.
More Deliciously Yummy Recipes
- Cheesy Chorizo and Potato Breakfast Skillet with Steamed Eggs
- Garlic Pepper Seasoned Chicken Drumsticks
- Chicken Curry with Tomatoes and Bell Peppers
- Shaved Fennel, Apple, and Arugula Salad with Honey-Ginger Dressing
- Honey-Tamari Sticky Teriyaki Sauce
