🥔🔥 These are the ULTIMATE Loaded Breakfast Potatoes cooked right on the Pitts & Spitts all-stainless flattop.

Crispy breakfast potatoes loaded with Spanish chorizo, bacon, griddled cheese, fried eggs, homemade charred salsa verde, and Boudreaux’s Fire & Smoke Pickled Peppers. Every bite brings smoky, savory, crispy, cheesy goodness with just enough heat to wake you up.

Whether you’re feeding the family on a lazy weekend morning or cooking for a crowd, this breakfast skillet is guaranteed to steal the show. Fire up the griddle and let’s make breakfast the main event. 🔥🍳🥓

Loaded Breakfast Potatoes

Ingredients

Breakfast Potatoes

• 1 package breakfast potatoes
• 1 onion, diced
• 1 red bell pepper, diced
• 2 links Spanish-style chorizo
• 4–5 slices bacon
• 6–8 eggs
• Boudreaux’s Fire & Smoke Creole Seasoning
• Cotija cheese, crumbled
• Monterey Jack cheese, shredded
• Boudreaux’s Fire & Smoke Pickled Peppers
• Oil for cooking

Salsa Verde

• 1 package tomatillos
• 1 zucchini
• 3 cloves garlic
• 1 white onion
• 1 jalapeño
• 2 tbsp cilantro
• ¼ cup white vinegar
• Juice of 2 limes
• Salt and pepper to taste

Directions

1. Preheat your flattop to high heat and lightly oil the cooking surface.
2. Rough chop the tomatillos, zucchini, onion, garlic, and jalapeño. Place directly on the griddle and cook until deeply charred on all sides.
3. Transfer the charred vegetables to a blender. Add cilantro, lime juice, salt, and pepper. Blend until smooth, adding vinegar as needed to reach your desired consistency. Adjust seasoning to taste.
4. On the griddle, sauté onions and bell peppers until softened. Add potatoes, season with Fire & Smoke Creole Seasoning, and cook until crispy and golden brown.
5. Remove chorizo from the casing, leaving it in larger chunks. Brown thoroughly and drain if necessary.
6. Cook bacon until crisp and crumble into pieces.
7. Add small piles of Monterey Jack and Cotija cheese directly onto the griddle. Cook until melted, bubbly, and lightly browned.
8. Cook eggs to your preferred doneness.
9. Assemble by placing the crispy potatoes on a platter. Top with chorizo, bacon, griddled cheese, and eggs. Spoon over the salsa verde.
10. Finish with additional Cotija cheese, Monterey Jack, fresh lime wedges, and Boudreaux’s Fire & Smoke Pickled Peppers.

Serve immediately and enjoy. 🔥🥔🍳