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Gallery Potato, Chorizo, and Egg Sandwiches Credit: Nico Schinco Recipe Summary prep: 25 mins total: 50 mins Servings: 4
Ingredients Ingredient Checklist 1/2 cup mayonnaise 1/4 cup finely chopped Peppadew peppers (from 6 to 8) 1 cup sliced scallions (from 1 bunch) Kosher salt and freshly ground pepper 5 tablespoons extra-virgin olive oil 2 Yukon Gold potatoes, cut into 1/4-inch half-moons (2 cups) 3 ounces dried chorizo, thinly sliced into half-moons (3/4 cup) 8 large eggs 4 kaiser or other hard rolls, split, for serving Arugula, for serving
Gallery Potato, Chorizo, and Egg Sandwiches Credit: Nico Schinco
Recipe Summary prep: 25 mins total: 50 mins Servings: 4
Gallery
Potato, Chorizo, and Egg Sandwiches Credit: Nico Schinco
Potato, Chorizo, and Egg Sandwiches
Credit: Nico Schinco
Potato, Chorizo, and Egg Sandwiches
Recipe Summary prep: 25 mins total: 50 mins Servings: 4
Recipe Summary
prep: 25 mins total: 50 mins
Servings: 4
prep: 25 mins
total: 50 mins
prep:
25 mins
total:
50 mins
Servings: 4
4
Ingredients
Ingredients
- 1/2 cup mayonnaise 1/4 cup finely chopped Peppadew peppers (from 6 to 8) 1 cup sliced scallions (from 1 bunch) Kosher salt and freshly ground pepper 5 tablespoons extra-virgin olive oil 2 Yukon Gold potatoes, cut into 1/4-inch half-moons (2 cups) 3 ounces dried chorizo, thinly sliced into half-moons (3/4 cup) 8 large eggs 4 kaiser or other hard rolls, split, for serving Arugula, for serving
Directions
Preheat oven to 375°F. Stir together mayonnaise, Peppadews, and 2 tablespoons scallions; season with salt and pepper. In a medium nonstick skillet, bring 3 tablespoons oil, potatoes, and 1 cup water to a boil over medium heat; season. Boil, stirring occasionally, until potatoes are tender, 8 to 10 minutes. Add remaining scallions and chorizo. Cook, stirring, until scallions are soft, 1 minute. Whisk eggs in a large heatproof bowl; stir in potato mixture to combine. Season with salt and pepper.
Heat remaining 2 tablespoons oil in clean skillet over medium-high. Add egg mixture; cook, stirring to develop curds, 1 minute. Transfer to oven; bake until just set, 10 to 13 minutes. Let cool 10 minutes. Run a rubber spatula around edges; slide onto a cutting board. Slice and serve on rolls, with mayo mixture and arugula.
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All Reviews for Potato, Chorizo, and Egg Sandwiches
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Potato, Chorizo, and Egg Sandwiches
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
