• 1 russet potato, washed, peeled, and cut into 1/4" cubes
• 1 teaspoon salt
• 10 ounces Mexican chorizo, casings removed
• 1 clove garlic, minced
• Salt and freshly ground black pepper
• 5 Nellie’s Free Range Eggs
• Bolillos, toasted and sliced, for serving
• Salsa for serving

• Preheat oven to 375F.
• Place potato cubes in a large saucepan filled with enough salted cold water to fully cover them.
• Place potato cubes soaking in water over medium-high heat and let come up to a boil, checking in at the 10-minute mark. If potato is tender but not firm, remove from heat. If too firm to be pierced with a fork, continue to boil for about 5 minutes longer, taking care not to overcook.
• Using a colander, strain the potato cubes but do not rinse. Set aside.
• Meanwhile, heat a 12" cast-iron skillet over medium-high heat on the stovetop. While skillet is warming, add the chorizo and break into chunks with a wooden spoon. Cook over medium heat, turning until cooked through and lightly browned, about 8 minutes.
• Add garlic to chorizo and cook, stirring, about 2 minutes.
• Add potato, season with salt and pepper, and cook over medium heat. Gently combine mixture until potato cubes are coated with chorizo, about 3 minutes. Do not stir too much or the potato will get mushy.
• Remove skillet from heat and crack an egg into the center and 4 additional eggs around the center.
• Bake the skillet in the center of the oven for about 18 minutes, or until egg whites are set. If you prefer runny yolks, reduce bake time.
• Serve with toasted bolillos and salsa of your choice.

Notes:

To cut down on prep time, the potato can be boiled a day ahead and kept in the refrigerator until ready to be added to the cast-iron skillet.