During a recent visit to Mexico I found my new guilty pleasure – Chorizo sausage and cheese stuffed potatoes. While my husband drooled over street tacos and grilled meat I only had eyes for the potato. So one morning I decided to turn my new obsession into brunch – that way I didn’t have to wait until dinner.
As a bonus, it was easy to get my husband on board, because if you add an egg to anything, he’s in. I like to cook them until the egg white is set but the yolk is still runny and can be mixed in with the potato. The pico de gallo topping adds a fresh flavor that really makes the dish come together.
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