Breakfast Skillet with Green Onion Home Fries

This recipe just came across the Madeley kitchen via the Williams Sonoma catalog and of course I had to try it.  I fell in love with a similar Williams Sonoma dish this time last year and made made Toad In The Hole for Christmas morning.  This Breakfast Skillet dish is definitely worth the effort and process to enjoy on a cold Saturday morning, fireside or on a Friday night with special friends as we did this weekend.  Thankful to celebrate the coming of Christmas in our home, serving those we love!

2 tbsp. unsalted butter

2 tbsp. vegetable oil (I used EVOO)

1 1/2 lb. small red potatoes, boiled until just tender, drained and quartered

4 green onions, white and light green portions, thinly sliced

Kosher salt and freshly ground pepper, to taste

1 lb. Mexican chorizo (fresh from the butcher, not links)

1/2 yellow onion, diced

1 large bunch Swiss chard, stems and ribs removed, leaves cut into 1/2" strips

1 red bell pepper, roasted, seeded and cut into 1/4" strips

1 cup shredded white cheddar cheese

8 eggs    

 Another first for me…Swiss Chard.  I think this is a very pretty vegetable and I kind of felt sophisticated with it sitting in my basket as I wheeled around Whole Foods.  I thought about my friend, Merritt, who would have been so proud of me taking on this hearty veggie.  It was fun to cut up too…rinsed off and let air dry.  Cut off the stems and then cut the rib out of each leaf center prior to cutting my 1/2" strips.  Piled into a bowl until I was ready to cook them down.

I was so distracted with the breakfast skillet that the only pictures we took were of the potatoes boiling and the finished product.  Sorry about that but here is how to take on the potatoes and whip them up so you can focus on the skillet.  Boil your potatoes then….

In 10" nonstick fry pan over medium-high heat, melt butter with 1 tbsp. oil.  Add potatoes, cook, stirring occasionally, until browned and crisp, about 10 minutes.  Add green onions, salt and pepper; cook, stirring constantly, 1 minutes.  Remove from the heat; cover with foil.

Position rack in upper third of oven, preheat oven to 500 degrees.  In 12" nonstick fry pan over medium-high heat, cook chorizo, crumbling with wooden spoon, until browned, 5-6 minutes.  Drain on paper towels.  Wipe out pan, return pan to medium-high heat, warm 1 tbsp. oil.  

Was not really sure how to roast a red bell pepper but this seemed to work.  Warmed a few dashes of olive oil and stirred the strips until soft and browned on the outside.  

Cook yellow onion, stirring occasionally, until softened, about 4 minutes.  Add chard; cook, stirring occasionally, until tender, about 5 minutes.  

Add chorizo and bell pepper; cook 1 minute.  Stir in cheese; season lightly with salt and pepper.

 Crack eggs over chorizo mixture, spacing them evenly; season with salt and pepper.  Transfer pan to oven; bake until eggs are just set, 5-6 minutes.  My sweet hubby and photography assistant was also the egg cracker…I was too nervous about the shell. 

Serve immediately with home fries.  Serves 6.

What I would do next time:

Boil potatoes until tender and not soft, too soft and they will come apart when in your skillet