Let’s talk CAST IRON SKILLETS! My cast iron skillets are probably the #1 thing I use in the kitchen. A cast iron is great, because it’s virtually indestructible and will last a lifetime if cared for properly. I got my first one over 5 years ago, and still to this day it looks brand new. If you don’t already have one, I 100% recommend investing in one. They aren’t super pricey and usually range from $10-$40. For something that will last forever, that’s a tiny price to pay!
I got my large cast iron skillet for under $20 here: CAST IRON SKILLET
I got my personal sized cast iron skillet for under $10 here: DOUBLE HANDLE CAST IRON SKILLET
My current obsession is World Market kitchen section! I’ve been going crazy over all the cute stuff they have recently. Not only are my cast iron skillets from there, but also the wooden cutting board they are sitting on in the pictures below.
Find it here: Large Raw Edge Wood Paddle Cutting Board
Other than cute kitchen essentials… I would like to brag about this breakfast! A potato and egg breakfast skillet is something I consider a version of comfort food. With crispy tortilla strips and pico de gallo as toppings, it gives it a good southwestern spin that I love. Sometimes I like to serve it with salsa and homemade flour tortillas on the side to make tacos. It’s so versatile and not super pricy to make. I’m a budget shopper…So if I can make a big meal to feed my family…and also save some money, I’m all in!
CHORIZO, POTATO + EGG BREAKFAST SKILLET
INGREDIENTS for SKILLET:
6 Yukon gold potatoes, washed and cut into small squares
3 tbsp olive oil
1 Serrano chili, diced small
1/2 medium White onion, small dice
1/4 cup Cilantro, chopped
1 ear of corn, cut off the cob
1 small red bell pepper, small dice
1/3 lb. hot breakfast sausage
2 links chorizo, casing removed (or 1/2 lb. ground chorizo)
1.5 tsp creole seasoning
1/2 tsp ground pepper
6 eggs, whisked
1/2 cup monterey jack cheese, shredded
DIRECTIONS for SKILLET:
In a microwave safe bowl, add in diced potatoes and 2 tbsp olive oil. Mix potatoes and oil together so that each potato is coated. Microwave in 2 minute intervals (mixing potatoes each time) for 8-10 minutes, till potatoes are soft to the touch and tender. Depending on the strength of your microwave, it might take more or less time to make potatoes tender. Set potatoes aside till ready to use.
Heat large cast iron skillet to medium high with 1 tbsp of olive oil. Add in breakfast sausage and chorizo. cook till done, while mixing occasionally. Should take 5-8 minutes. Remove sausage mixture from the skillet, but do not rinse the skillet.
Add cooked potatoes to the hot skillet. Spread potatoes out so each potato touches the pan on one side. Let potatoes get crispy in the skillet for a couple of minutes. Flipping and stirring occasionally. Since the potatoes are already tender, you don’t want to over-cook them. Cook them just long enough just to get the edges crispy.
Once potatoes are crispy on the outside, add in onion, serrano chili, bell pepper, corn, and cilantro. Cook for 2 minutes, stirring constantly. The peppers, corn, and onion should still be crunchy in texture. After 2 minutes, add in creole seasoning and ground pepper. Stir so that the seasoning is mixed in well.
Next, add in whisked eggs. Pour egg mixture over potato mixture and stir. Eggs should cook fairly quickly (within a couple of minutes). Take off heat immediately.
At this point, if you don’t want to transfer to personal sized cast iron skillets, you don’t have. Sprinkle monterey jack cheese over potato, egg, and sausage in the large cast iron skillet. Cover with lid and let sit till cheese is melted. If you want to plate in personal sized skillets, don’t add cheese just yet.
To plate in personal sized skillet: pre-heat oven to broil. Transfer some of the potato, egg, and sausage mixture to individual cast iron skillets. Cover with monterey jack cheese and put under broiler for 2 minutes, or until cheese is melted.
Top skillet with PICO DE GALLO, avocado, hot sauce and crispy tortilla strips. Serve warm.
FOR CRISPY TORTILLA STRIPS:
3 corn tortillas
1 cup veggie oil
1/4 tsp kosher salt
1/2 tsp chili powder
1/4 tsp garlic powder
In a shallow pan, add in oil and heat to 350 degrees. Use a cooking thermometer to gage temperature.
Cut corn tortillas into thin strips (about 1/2 cm thick).
In a small bowl, mix salt, chili powder, and garlic powder together. Set aside.
Add some tortillas to the hot oil (Do NOT overcrowd the pan). Immediately move tortillas around and let them fry to a light golden color. Drain on paper towels and sprinkle with some of the spice mixture. It’s important to season the strips immediately as they come out of the oil, since the oil still left on the tortilla strips will allow the spice to stick. Repeat with remaining tortilla strips till allure cooked.