Mexican Breakfast Bowl with the BEST Chorizo Potatoes on the Griddle

black beans

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and can be cheaper in bulk.

avocado

🥗Healthier: mashed peas

💰Cheaper: cucumber

Mashed peas provide creaminess with fewer calories.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor without the fat.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers similar creaminess with less fat.

Welcome to Flatop King; the creator introduces the dish: a Mexican breakfast bowl with chorizo and potatoes.

Shows the list of ingredients: cilantro, tomato, onion, jalapeno, garlic, lime, eggs, fresh avocado, Chuck roast steak, potatoes, chicken broth, taco seasoning, steak seasoning (Orada), jalapeno in adobo, ghee, and green onions.

Describes the process of infusing flavor into the potatoes by boiling them in chicken stock with jalapeno and adobo.

Adds about 2 tablespoons of taco seasoning to the chicken broth and mentions using around 3 cups of water to cover the potatoes.

Chops two large Idaho potatoes into chunks, skin on, and places them in the broth to boil until about 75% done.

Marinates the Chuck roast steak with avocado oil, lime juice, and steak seasoning, letting it rest while preparing other ingredients.

Prepares Pico de Gallo by chopping tomatoes, onions, jalapenos, and mixing with lime juice, salt, and pepper.

Checks the potatoes, which are about 50-60% done, and removes them from heat to cool, allowing them to absorb flavor from the broth.

Prepares garlic to be added to the potatoes later and discusses the importance of not overcooking the potatoes to avoid them becoming mushy.

Heats the griddle to medium-high, discussing zone control for cooking the eggs and potatoes separately.

Drains the potatoes and adds them to the griddle with ghee, allowing them to cook without moving them too much to develop a crust.

Adds green onions to the griddle, allowing them to char slightly while the potatoes continue to cook.

Adds the marinated steak to the griddle, allowing the beef fat to flavor the potatoes and onions.

At the end of cooking, adds garlic to the potatoes to avoid burning it, seasoning with salt and pepper.

Once the steak is cooked to liking, lets it rest while finishing the potatoes and vegetables.

Shows the finished potatoes and discusses their flavor, emphasizing the importance of cooking techniques and temperature control.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens