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Sauteed Picadillo with Fried Eggs & Potatoes

I was surprised to learn how many different varieties and styles of chorizo exist. Picadillo is a soft Spanish style of chorizo that is sold as a loose-packed product, without a casing. It tastes delicious when sauteed with some onions and served with fried eggs and potatoes for breakfast.
The following recipe is for two generous servings.

Ingredients

  • 1 cup sunflower seed oil
  • 2 Yukon Gold potatoes, (peeled and cut into ½” cubes)
  • 2 tsp Kosher salt
  • 2 Tbsp pork fat, or olive oil
  • ½ yellow onion, cut into 1/8” slices
  • 1 clove garlic, (finely minced)
  • 6 oz loose-packed fresh Picadillo
  • 4 whole eggs
  • Kosher salt & freshly-ground black pepper, (to taste)
  • A drizzle of extra virgin olive oil, (to finish )

Instructions 

  • Heat one cup of sunflower seed oil on medium-high heat in a soup pot.
  • When the oil is roughly 300F, add the cubed Yukon Gold potatoes and the 2 tsp of Kosher salt, and cook for roughly 20 minutes, or until the potatoes are tender.
  • When the potatoes are tender, turn the heat under the oil off, and remove the potatoes from the oil using a slotted spoon.
  • Allow the potatoes to drain on paper towels.
  • In a medium-sized saute pan, add the 2 Tbsp of pork fat or olive oil, along with the sliced yellow onion.
  • Cook the sliced onion over medium heat for roughly 8 minutes, or until the onion is translucent.
  • Add the finely minced clove of garlic along with the fresh picadillo, and cook over medium heat for roughly 7 minutes, or until the picadillo is completely cooked through.
  • Remove the cooked picadillo, onions, and garlic from the pan with a slotted spoon and reserve on a plate for when you are ready to serve.
  • Add the sunflower seed oil that you used earlier to the saute pan, and bring the heat to medium-high.
  • Add the cooked potatoes to the hot oil, and re-fry the potatoes for a second time for roughly 7-8 minutes.
  • When the potatoes are crispy and golden-brown, carefully remove them from the hot oil with a slotted spoon, and let them drain on paper towels.
  • Season the potatoes with a very small sprinkling of Kosher salt right when they come out of the oil.
  • Turn down the heat on the oil down to low, and carefully fry the eggs two at a time, spooning some of the hot oil over the tops of the eggs as they fry.
  • *The edges of the whites here should be crispy, unlike your traditional softer-cooked French-style fried egg, where the egg white remains soft and white, with no visible browning. But if you prefer your fried egg cooked in a more traditional French style, go for it!
  • Remove the eggs from the oil, and plate them on your serving plates.
  • Season the eggs with Kosher salt and freshly-ground black pepper to taste.
  • Add the fried potatoes from earlier, along with the cooked picadillo, onions, and garlic.
  • Add a drizzle of extra virgin olive oil, and serve immediately.

Notes

This dish is best eaten fresh, when the fried egg yolks are still warm and soft in the center.