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Smoked Chorizo and Potato Skillet

Prep Time 15 mins
Cook Time 60 mins
Total Time 1 hr 15 mins
Best Season: Fall, Winter
Ingredients
  • 1 lb Mexican chorizo, loose ground (no casings)
  • 1.5 lb Russet or Yukon Gold potatoes, peeled and cut into 1/2-inch dice
  • 2 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • 1 EA medium yellow onion, small dice
  • 2 EA Anaheim peppers , small dice (small)
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1/4 tsp coarse black pepper
  • 4 EA large eggs
  • 1/2 cup cotija cheese, crumbled
  • 1/4 cup fresh cilantro, rough chop
Instructions
  1. 1
    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.
  2. 2
    Place a 12-inch cast-iron skillet inside the Traeger and preheat for 30 minutes at 375°F.
  3. 3
    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.
  4. 4
    Carefully transfer the skillet to the stovetop and scoop out the chorizo with a slotted spoon, leaving the rendered fat in the pan.
  5. 5
    Melt the butter into the rendered chorizo fat over medium-high heat on the stovetop.
  6. 6
    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.
  7. 7
    Stir in garlic, smoked paprika, cumin, salt, and black pepper; cook for 60 seconds until fragrant.
  8. 8
    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.
  9. 9
    In a separate non-stick pan on the stove, fry the eggs sunny-side up or over-easy in butter.
  10. 10
    Pull skillet from the smoker, top with fried eggs, sprinkle with cotija cheese and cilantro, and serve immediately.
Read it online: https://brinnerbites.com/recipe/smoked-chorizo-and-potato-skillet/