Portuguese Idaho® Potato and Chorizo Skillet #WeekdaySupper #HappyBirthdayDrPotato
Author: www.familyfoodierecipes.com
Ingredients
  • 1.5 pounds Idaho® Potato Baby Dutch Yellow Potatoes, scrubbed
  • 1 small hard chorizo, approximately 2 ounces, casing removed (do not use Mexican Chorizo)
  • 1 tablespoon spanish paprika
  • 1 tablespoon garlic powder
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 4 large eggs
  • 4 sprigs fresh parsley, minced
  • Sea salt and fresh ground pepper to taste
Instructions
  1. Fill a large saucepan with water and bring to a boil. Add 2 teaspoons sea salt. Cut the potatoes in quarters. Add potatoes to boiling water and boil just until tender, 3 to 4 minutes. Remove to a bowl with a slotted spoon, pour off any excess water, and set aside. If camping or serving a large crowd, I will do this the night before.
  2. Slice the chorizo into thin slices. Mix the paprika and garlic powder.
  3. Set a large cast iron skillet over medium-high heat. Add olive oil and when hot, add Idaho® Potato Baby Dutch Yellow Potatoes. Sprinkle with garlic powder and spanish paprika mixture and season with sea salt and pepper.
  4. Turning potatoes only once or twice, cook 8 minutes or until golden-brown. Turn heat to medium and add the sliced chorizo. Cook for about a minute.
  5. Push potatoes to the sides, melt butter in the center of pan, and add the eggs, salting each individually. For fried eggs, cook uncovered 4 to 6 minutes; for over-medium eggs, cover pan for 3 minutes, then uncover and continue cooking just until whites are set, 2 to 3 minutes longer.
  6. Finish with minced parsley and sea salt and pepper to taste. Serve immediately.
Recipe by Family Foodie at https://familyfoodierecipes.com/portuguese-idaho-potato-chorizo-skillet-weekdaysupper-happybirthdaydrpotato/