- Prep Time: 10m
- Cook Time: 20m
- Total Time: 30m
- Serves: 6
- Category: Brunch, Dinner, Jack's Catch And Pacific Cove, Lunch, Vegetables
Ingredients
- 8 ounces Crab meat
- 1 tablespoon Olive Oil
- 1 pound Yukon Gold potato, 1” dice
- 1/4 cup Chorizo Mix
- 3 Scallions, thinly sliced, separate the white and green parts
- 2 tablespoons Peppadew Peppers (or roasted red pepper), sliced
- Salt and pepper to taste
- 6 Eggs for serving
Instructions
- Add the potatoes and cook, turning occasionally, until the potatoes are golden brown and almost cooked through, about 10 minutes.
- Add the chorizo mix, the scallion whites and peppers.
- Toss to combine and allow to heat through.
- Add the crab and scallion greens and toss to combine.
- Remove from heat. Serve with your favorite style of egg, (sunny side up is preferred for a runny yolk)
- In a large skillet over medium heat add the oil and allow to heat for about 20 seconds. Add the potatoes and cook, turning occasionally, until the potatoes are golden brown and almost cooked through, about 10 minutes. Add the chorizo mix, the scallion whites and peppers. Toss to combine and allow to heat through. Add the crab and scallion greens and toss to combine. Remove from heat. Serve with your favorite style of egg, I go with sunny side up for the runny yolk.
