Food Recipes Breakfast & Brunch Breakfast Casseroles Baked Eggs with Chorizo and Potatoes 4.7 (3) 6 Reviews Chef David Kinch loves to say that this hearty combination of crumbled chorizo, chunks of crispy potatoes and eggs—all cooked together in a big cast-iron skillet—is his Mexican-Californian twist on rösti, the classic Swiss fried-potato breakfast. By David Kinch David Kinch David Kinch has forged a distinctive culinary career path at Manresa, known for new contemporary California cuisine for 20 years. In 2006, Manresa was No. 48 on the World's 50 Best Restaurants list, and in 2007 the restaurant earned two Michelin stars. A decade later, it upgraded to three Michelin stars, which it maintained until closing in 2022. Food & Wine's Editorial Guidelines Updated on February 1, 2019 Rate PRINT Share Trending Videos Close this video player Photo: © John Kernick Active Time: 30 mins Total Time: 45 mins Yield: 8 Ingredients 2 pounds medium Yukon Gold potatoes 1 1/2 pounds fresh chorizo, casings removed (see Note) 1 large onion, finely chopped 2 tablespoons extra-virgin olive oil Salt and freshly ground pepper 8 large eggs Toast and hot sauce, for serving Directions Preheat the oven to 375°. Put the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook over moderate heat until tender, about 25 minutes; drain and let cool. Peel the potatoes and cut them into 3/4-inch pieces. Meanwhile, heat a 12-inch cast-iron skillet. Add the chorizo, break it into chunks with a wooden spoon and cook over moderate heat, turning, until cooked through and lightly browned, about 8 minutes. Add the onion and cook, stirring, until softened, about 5 minutes. Scrape the chorizo mixture into a bowl and wipe out the skillet. Heat the oil in the skillet. Add the potatoes, season with salt and pepper and cook over moderate heat, turning occasionally, until golden and crispy, about 6 minutes. Stir in the chorizo mixture. Remove the skillet from the heat. Using a ladle, make 8 indentations in the potato-chorizo mixture about 1 inch apart; crack an egg into each one. Bake the skillet in the middle of the oven for about 12 minutes, or until the egg whites are just set but the yolks are still runny. Serve at once with toast and hot sauce. Make Ahead The potatoes can be boiled a day ahead and refrigerated. Notes Spicy fresh chorizo, which looks a lot like Italian sausage links, is available at Whole Foods markets and many Latin American food stores. Originally appeared: December 2007 Rate It Print