Blackstone Chorizo Potatoes and Eggs
I won myself some wife bonus points for making my husband this spicy breakfast griddle recipe for Blackstone Chorizo Potatoes and Eggs 🙂
He was a little tired of a boring granola bar in the mornings, so I made this dish and packed it in containers for him to warm up at work.
A perfect breakfast meal prep that he very much enjoyed.
How to make Blackstone Chorizo Potatoes and Eggs
First crack 8 eggs in a bowl with some milk and whisk until combined.
Then dice a pound of potatoes.
Put them on a tray along with a few diced jalapenos, shredded pepper jack cheese, and some chorizo sausage.
Then head out to your griddle or flat top grill and preheat it to medium for a few minutes.
Add some cooking oil (I use olive oil), the diced potatoes, kosher salt, and pepper.
Then squirt some water on them and cover with a melting dome for 6 to 7 minutes.
Remove the melting dome a few times to flip them and add more water before covering again each time.
Set the melting dome aside and add a little more oil, a pound of ground chorizo, and a few diced jalapenos.
Cook this together on the griddle for 6 to 7 minutes.
Mix together with hibachi spatulas and use the spatulas to break apart the chorizo.
Then slowly pour the whisked egg mixture.
Add some kosher salt and pepper, then mix together and cook 2 to 3 minutes.
Finally add the shredded cheese and mix until combined and melted.
Blackstone Chorizo Potatoes and Eggs is soooo good topped with sour cream and hot sauce 🙂
A tasty, complete breakfast, brunch, or breakfast for dinner!
YUM!
If you like Blackstone Chorizo Potatoes and Eggs, you might also like these recipes…
Chorizo Fried Rice Griddle Recipe
Blackstone Griddle Tuscan Ravioli
Blackstone Chorizo Breakfast Burritos
And try these awesome Blackstone Griddle Breakfast Recipes
Follow me on:
TikTok
Instagram
Facebook
Pinterest
And join my Grilling and Smoking Facebook Group!
Blackstone Chorizo Potatoes and Eggs
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- 8 eggs
- 1/2 cup milk
- cooking oil of choice (I used olive oil)
- 1 pound potatoes diced (I left the skin on)
- kosher salt, pepper
- 3/4 cup water
- 1 pound ground chorizo sausage
- 2 to 3 diced jalapenos (seeds and stems removed)
- 8 ounce block pepper jack cheese grated (or shredded cheese of choice)
- Optional: sour cream, hot sauce
Instructions
- Crack the eggs in a bowl, add the milk, and whisk until combined. Prepare the other ingredients and put them on a tray to carry out to your griddle.
- Preheat the griddle to medium heat for a few minutes. Add some cooking oil, the potatoes, kosher salt, pepper, and some water. Cover with a melting dome and cook 6 to 7 minutes. Remove the dome a few times to flip the potatoes and add more water each time before coving again.
- Set the dome aside and add a little more oil, the chorizo, and jalapenos. Cook 6 to 7 minutes, flipping and mixing together with the potatoes on the griddle, breaking apart the chorizo as it cooks.
- Slowly add the eggs, more kosher salt, and pepper. Cook 2 to 3 more minutes, mixing it all together. Add the cheese and mix it together until the cheese is melted. Seve with sour cream and hot sauce if desired.
My new cookbook is now available, check it out HERE!
