Ingredients
12potatoes,(1lb) baby gold or red, quartered
3tspolive oil
¾tspsalt
½tspgarlic powder
black pepper,fresh, to taste
olive oil spray
1⅓cupsturkey chorizo,cooked, heated through
8large eggs
kosher salt
2tbspMexican cheese,crumbled, queso blanco, queso fresco
4ozavocado,sliced, from 1 small haas
cilantro or scallions,for garnish
Cholula hot sauce,for serving
Preparation
Preheat the oven to 425 degrees F.
Spray a 9 by 12 or large oval casserole dish with oil.
Add the potatoes, 1 tablespoon oil, 3/4 teaspoon salt, garlic powder and black pepper and toss.
Bake until tender, tossing every 15 minutes for about 45 to 55 minutes.
Heat a large nonstick skillet over medium-low heat.
Spray with oil and cook the eggs in batches sunny-side up, until the whites are just set.
To serve, divide the potatoes in 4 bowls.
Top each with ⅓ cup chorizo, 2 fried eggs, crumbled cheese, 1 ounce avocado.
Garnish with scallions or cilantro.
