Most of us would agree that breakfast is the most important meal of the day. It is the meal that gets us started in the morning and it also helps to keep us from snacking on something unhealthy during the morning as well. The problem is, most of us have learned to skip breakfast so we miss out on the benefits it provides.
If you want to enjoy breakfast again, the best way to do so is to make this delicious breakfast casserole. It is packed with everything that you could love about the morning meal and it is quite simple to make as well. Not only will you appreciate this delicious treat, your family will love sitting down for some breakfast as well.
2 pounds medium Yukon Gold potatoes
1 1/2 pounds fresh chorizo, casings removed
1 large onion, finely chopped
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
6-8 large eggs
Toast and hot sauce, for serving
Preheat the oven to 375 degrees. Put the potatoes in a large pot and cover with cold water. Bring to a boil and cook over moderate heat until tender, about 25 minutes, then drain and let cool. Peel the potatoes and cut them into 3/4-inch pieces.
Meanwhile, heat a 12-inch cast-iron skillet. Add the chorizo, break it into chunks with a wooden spoon and cook over moderate heat, turning, until cooked through and lightly browned, about 8 minutes.
Add the onion and cook, stirring, until softened, about 5 minutes. Scrape the chorizo mixture into a bowl and wipe out the skillet.
Heat the oil in the skillet. Add the potatoes, season with salt and pepper and cook over moderate heat, turning occasionally, until golden and crispy, about 6 minutes. Stir in the chorizo mixture. Remove the skillet from the heat.
Using a ladle, make 6-8 indentations in the potato-chorizo mixture about 1 inch apart; crack an egg into each one. Bake the skillet in the middle of the oven for about 12 minutes, or until the egg whites are just set but the yolks are still runny. Serve at once with toast and hot sauce.