Garlicky Swiss Chard & Chorizo Skillet with Crispy Potatoes & Eggs

Serves 2–3 | Ready in 30 minutes

Sautéed Swiss chard meets spicy chorizo and golden potatoes, topped with perfectly cooked eggs and a splash of tangy hot sauce. Rustic, fiery, and perfect for brunch or dinner.

Ingredients:
1 bunch Swiss chard, stems separated and both chopped

1 potato or sweet potato, diced

½ red onion, sliced

½ lb chorizo or your favorite spicy sausage

2–3 pasture-raised eggs

1 tbsp Texas olive oil

1 clove garlic, minced

Salt & pepper to taste

Splash of Jala Pepa Hot Sauce or salsa

Instructions:
Crisp the Potatoes:
Heat oil in a cast iron skillet over medium heat. Add diced potatoes, season with salt and pepper, and cook, flipping occasionally, until golden and fork-tender (10–12 minutes). Set aside.

Cook the Chorizo:
In the same skillet, add chorizo and cook until browned, about 5–6 minutes. Remove some fat if needed, but leave enough to flavor the chard.

Sauté the Chard:
Add chopped stems first, cook 2 minutes. Then add red onion and garlic, cook another 2 minutes. Add leaves and cook until just wilted, about 2–3 minutes. Season with salt and pepper.

Add Potatoes Back In:
Toss crispy potatoes into the chard and chorizo mixture. Keep warm while you fry or poach the eggs.

Top & Serve:
Spoon into bowls or serve straight from the skillet. Top with eggs, a drizzle of hot sauce or salsa, and a handful of chopped herbs if you like.

Optional Add-ons:
Crumbled queso fresco or goat cheese

Toasted sourdough

A squeeze of lime or dollop of yogurt for brightness

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