Smoked Chorizo and Potato Skillet

Place diced potatoes into a pot of cold salted water, bring to a boil, and par-boil for 4 minutes until barely tender. Drain and let air-dry.

Place a 12-inch cast-iron skillet inside the Traeger and preheat for 30 minutes at 375°F.

Add loose chorizo directly to the hot skillet in the smoker; cook for 8 to 10 minutes, breaking it apart until browned and fat is rendered.

Carefully transfer the skillet to the stovetop and scoop out the chorizo with a slotted spoon, leaving the rendered fat in the pan.

Melt the butter into the rendered chorizo fat over medium-high heat on the stovetop.

Add par-boiled potatoes, onions, and Anaheim peppers to the rendered fat; cook for about 20 minutes, tossing regularly, until the spuds take on a deep caramelized red from the chorizo fat—let your eyes tell you for sure.

Stir in garlic, smoked paprika, cumin, salt, and black pepper; cook for 60 seconds until fragrant.

Return the cooked chorizo to the skillet, toss to combine, and return the entire skillet to the Traeger at 375°F for 10 minutes to absorb wood smoke and heat through.

In a separate non-stick pan on the stove, fry the eggs sunny-side up or over-easy in butter.

Pull skillet from the smoker, top with fried eggs, sprinkle with cotija cheese and cilantro, and serve immediately.