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Chorizo, Potato and Egg Bake

By Chef Rich Smice, Performance Foodservice – Thoms Proestler
Chorizo, Potato and Egg Bake


  • 2 lb potato(es), Yukon Gold (diced)
  • 2 lb sausage, chorizo
  • 1 Peak Fresh Produce® Onion(s) (diced)
  • 1/4 tsp salt
  • 1/4 tsp pepper, black
  • 8 West Creek® Egg(s), Large
  • 2 Contigo® Tortilla(s), Flour 10-inch (cut into wedges)


Dice potatoes and boil until soft. In a cast iron skillet add oil, chorizo & onion. Cook until done, add potatoes and simmer for 10 minutes with salt & pepper. Remove from stove and make 8 dents in the chorizo-potato mixture. Crack eggs into the dents then cover and bake until eggs are done. Serve with warmed tortilla slices.