French Fry Frittata with Beans and Chorizo
Hash browns and breakfast potatoes rule the brunch potato scene but French fries, a favorite for any other meal, are often forgotten at this time of day. For this easy brunch crispy-on-the-outside, fluffy-in-the-middle French fries take center stage. They are paired with some other brunch favorites—spicy chorizo and creamy pinto beans—and enveloped in smooth egg mixture. A topping of crumbly cheese, hot sauce, and cilantro completes the dish, for a laid-back weekend meal.
Ingredients
- 1/4 cup canola or vegetable oil
- 3 eggs
- 2 tbsp sour cream
- 1/4 cup chicken stock
- 2 cups frozen French fries
- Kosher salt
- 5 oz Mexican-style pork chorizo
- 1 15-oz can pinto beans drained and rinsed
- Cotija cheese, hot sauce, and chopped cilantro for topping
Instructions
- In a medium bowl or large measuring cup whisk together eggs, sour cream, and chicken stock until smooth. Set aside.
- Heat oil in a large skillet (use one that has a lid) over medium-high heat. When oil shimmers add fries and cook, stirring occasionally, until browned and crisp, about 7-11 minutes. Remove to a paper towel lined plate and sprinkle with salt.
- Add chorizo to the pan and cook, stirring occasionally, for 2-3 minutes until starting to brown. Add pinto beans and cook an additional 2-3 minutes until chorizo is browned and beans are soft. Reduce heat to low.
- Return fries to skillet and toss everything together. Spread into an even layer. Pour or ladle egg mixture evenly over the top. Cover pan and cook for 5-7 minutes until eggs are just set. Cut into slices and serve topped with cotija cheese, hot sauce, and cilantro as desired.