Sizzling Chorizo and Crispy Potato Skillet Scramble

Ingredients

• •2 large Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
• •9 oz fresh Mexican chorizo, casings removed
• •6 large eggs
• •1/2 yellow onion, finely diced
• •2 cloves garlic, minced
• •1/2 teaspoon ground cumin
• •2 tablespoons avocado oil
• •1/4 cup fresh cilantro, roughly chopped
• •Kosher salt and freshly cracked black pepper to taste

Instructions

1. 1Heat the avocado oil in a heavy-bottomed cast-iron skillet over medium heat. Add the potato cubes, spreading them into a single layer. Cook for 12 to 15 minutes, tossing occasionally, until the exteriors are deeply golden and crispy while the insides remain tender.
2. 2Transfer the potatoes to a plate and set aside. In the same skillet, add the crumbled chorizo and cook over medium-high heat for 6 to 8 minutes, using a wooden spoon to break the meat into small pieces until fully browned and slightly rendered.
3. 3Reduce heat to medium. Add the diced onion to the skillet, sautéing in the rendered chorizo fat until softened and translucent. Stir in the garlic and ground cumin, cooking for about 60 seconds until the spices are toasted and fragrant.
4. 4Return the crispy potatoes to the skillet, tossing them thoroughly to coat every cube in the smoky chorizo oil and aromatics.
5. 5Whisk the eggs in a separate bowl with a pinch of salt. Lower the skillet heat to medium-low and pour the eggs over the potato-chorizo mixture.
6. 6Using a heat-resistant spatula, gently fold the eggs from the edges toward the center until soft, fluffy, and just set, ensuring they remain moist.
7. 7Once the eggs are cooked to your preference, remove the skillet from the heat immediately. Garnish generously with fresh cilantro and a final crack of black pepper before serving.