Broccoli, Potato And Chorizo Scramble Recipe

Cooking Directions

• STEP 1.Heat oil in a large skillet over medium heat. Add the diced potatoes and cook until they are golden brown and crispy, about 10 minutes.
• STEP 2.Add the chorizo to the skillet and cook until it is browned and cooked through, breaking it up into small pieces with a spatula.
• STEP 3.Add the broccoli florets to the skillet and cook until they are tender, about 5 minutes.
• STEP 4.In a separate bowl, whisk together the eggs, salt, and pepper. Pour the egg mixture over the cooked potatoes, chorizo, and broccoli in the skillet.
• STEP 5.Cook the mixture, stirring occasionally, until the eggs are fully cooked and scrambled, about 5 minutes.
• STEP 6.Serve the scramble hot with your favorite toppings, such as shredded cheese, avocado slices, or salsa.
• STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Make sure to dice the potatoes into small, even-sized pieces to ensure they cook evenly and become crispy.
• If you prefer a milder flavor, you can use a mild or sweet chorizo instead of a spicy one.
• Feel free to add additional vegetables to the scramble, such as bell peppers or onions, for extra flavor and texture.
• You can also serve the scramble with a side of toast, tortillas, or crusty bread for a complete meal.

Storage and Serving

• Serve the scramble hot with your favorite toppings, such as shredded cheese, avocado slices, or salsa.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the leftovers in a skillet or microwave until heated through before serving.