Dairy-Free Breakfast Scramble Recipe with Eggs, Chorizo and Potatoes!
Easy dairy-free breakfast scramble with eggs, chorizo, and potatoes perfect for filling family breakfasts and weekend brunches!
Print Recipe
Equipment
- knife
- Chopping board
- Large skillet
- Spatula
- Measuring spoon
- Medium bowl
- fork
Ingredients
- 9 oz raw ground pork or beef chorizo
- 4 large russet potatoes
- 5 large eggs
- 3 tbsp 3 tbsp olive oil or dairy-free butter
- 1-2 tbsp optional fresh chopped parsley, to garnish
Instructions
- Wash the russet potatoes well and dice them into roughly 1/2-inch cubes. Leave the skins on if preferred.
- Heat the olive oil or dairy-free butter in a large skillet over medium heat.
- Add the diced potatoes and cook, stirring often, until golden brown and cooked through. This usually takes around 18–22 minutes depending on the size of the potato cubes.
- Once the potatoes are crispy on the outside and soft inside, add the raw chorizo directly into the skillet.
- Break apart the chorizo with a spatula and cook over medium heat, stirring every few minutes, until fully cooked through. Usually takes around 8–10 minutes.
- In a separate bowl, crack the eggs and beat lightly with a fork.
- Pour the eggs into the skillet with the cooked potatoes and chorizo.
- Cook gently, stirring often, until the eggs are softly scrambled and fully cooked.
- Serve immediately while hot with an optional fresh chopped parsley garnish, toast, orange juice, salsa, or your favorite breakfast sides.
Notes
- Russet potatoes work best because they crisp nicely while staying fluffy inside.
- Pork or beef chorizo both work well in this recipe.
- Cooking the potatoes slowly gives the best texture and flavor.
- Soft scrambled eggs help keep the skillet from feeling dry.
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in a skillet or microwave until warmed through.
- This recipe is best served fresh and does not freeze well.
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- Here’s all our Breakfast Recipes!
Servings: 6 (4-6 servings)
Cost: $7.50