Description
Spicy chorizo sausage and lightly fried baby potatoes are topped with a sunny side up egg that oozes into all the right places. Mop it all up with a couple slices of sourdough for complete breakfast satisfaction!
Ingredients
Units
Scale
- 1 1/2 pound Baby Potatoes, quartered
- 2–3 Tbsp Vegetable Oil
- Salt and Pepper to taste
- 2/3 pound Chorizo Breakfast Sausage
- 1/3 cup Red Onion, finely diced
- 4 Eggs
- Cilantro, minced for garnish
- 1/4 cup Ranch Dressing
Instructions
- Heat up non-stick skillet with vegetable oil over medium high heat.
- Add in potatoes, season with salt and pepper and turn with spatula occasionally to fry until golden brown on all sides and fork tender. Remove from skillet and set aside.
- Add in chorizo sausage and onions, cooking until no longer pink and onions are softened. Place on same plate as potatoes. Keep warm.
- Wipe skillet of excess grease. Reduce heat to medium. Crack eggs, one at a time, into skillet and let fry. Do not flip. Let sit until whites have become firm. Remove from skillet.
- Divide potatoes and sausage onto four plates, top each plate with 1 egg.
- Sprinkle with minced cilantro and drizzle with ranch dressing or sour cream if desired. Serve.