Potato Pancake with Chorizo and Scrambled Eggs

Ingredients

• 1 large potato (very thinly sliced with a mandoline)
• 100 g fresh chorizo (casing removed and crumbled)
• 2 eggs
• salt (to taste)
• black pepper (to taste)
• 1 tbsp vegetable oil (for frying)
• fresh cilantro (chopped, for garnish)
• 1 green onion (chopped)
• hot sauce (to taste)

Steps

1. 1

   Slice the potato into very thin rounds using a mandoline.

2. 2

   Remove the casing from the chorizo and crumble it.

3. 3

   In a skillet (preferably carbon steel), cook the chorizo over medium heat until browned and the fat has rendered. Remove the chorizo from the skillet and set aside, leaving the fat in the pan.

4. 4

   In the same skillet with the chorizo fat (add a bit of oil if necessary), arrange the potato slices in a concentric pattern, overlapping them to form a circular pancake.

5. 5

   Cook the potato pancake over medium heat until the bottom is golden brown and crispy, about 8-10 minutes. Carefully flip and cook the other side until tender and golden.

6. 6

   While the potato is cooking, whisk the eggs in a small bowl with a pinch of salt and pepper.

7. 7

   In a separate skillet or by pushing the potatoes to one side, cook the eggs over low heat, stirring gently to achieve a soft scramble.

8. 8

   Place the potato pancake on a plate. Top with the reserved chorizo and scrambled eggs.

9. 9

   Garnish with fresh chopped cilantro, green onion, and a dash of hot sauce to taste.

Notes

The author mentions that avocado would be an excellent addition to this dish. Using a carbon steel skillet is recommended to achieve the best texture for both the eggs and potatoes.

Nutrition per serving

• brunch
• breakfast
• eggs
• chorizo
• potatoes
• hangover
• easy