- 3 small to med. potatoes diced
- 3 links of chorizo (Johnsonville makes a good chorizo link)
- 5 lg eggs
- approx. 1/3 c. chopped fresh cilantro
- 2 fresh Anaheim peppers, diced OR a can of Hatch diced green chilis
- black pepper
In a heated deep skillet with thin layer if oil in bottom, add potatoes and cook on medium till starts to brown and becomes tender with a fork.
Meanwhile, in a small 2 quart sauce pan on medium heat, brown and break up the chorizo links that have been skinned, and thawed if needed.
While these two cook, dice the peppers and cilantro.
When the potatoes are almost done, add black pepper to taste, and the green peppers. Cook till peppers reduce slightly.
When the chorizo is browned, add the eggs to chorizo and scramble together. When the eggs are cooked through, add cilantro to mixture stir and turn off heat.
When the peppers are cooked down, add chorizo mixture to potatoes and stir together. Remove from heat and serve.
Serve with salsa if desired, sprinkle top with cheese also.