My hubby is a meat and potatoes kinda guy, so when I was trying to think of a Father’s Day breakfast, I kept thinking of a cowboy breakfast skillet.

Usually, a cowboy breakfast skillet is made with hash browns or diced potatoes and breakfast sausage, but instead I thinly sliced potatoes au gratin style, and used spicy ground chorizo — a perfect complement to eggs and so perfect for a weekend brunch.

So whether you choose to call this dish a skillet or a frittata, it will surely make any dad happy for Father’s Day. And you don’t have to be a cowboy to love this hearty breakfast. It’s a glorious way to start the day.

The Yukon Gold potatoes are thinly sliced using a mandoline and then roasted in Land O Lakes® Butter in Half Sticks. They are lightly crisp and buttery.

Frittatas are everything I love about a quiche without the fuss of a crust. This frittata is well balanced in texture: silky and creamy, yet crispy and slightly crunchy. This potato and chorizo frittata is salty, meaty, cheesy, savory, and a tad spicy. Overall, this dish is comforting, filling, and totally satisfying.

The cooked chorizo and eggs are combined and then topped with the lightly roasted potatoes then sprinkled with chili powder and freshly shredded Parmesan cheese, giving the potatoes a lightly golden, cheesy crust when baked and a spicy, smoky flavor.

These melt-in-your- mouth potatoes are great on their own, and really give this frittata a cowboy kick.

Serve the frittata with salsa and avocado slices, a side of crusty bread with butter, and don’t forget a strong cup of joe.

Watch this video below to see how simple this potato and chorizo frittata comes together.

Potato and Chorizo Frittata

5 (2 ratings)
This tasty mixture of buttery potatoes, spicy chorizo, and eggs makes a great brunch that everyone will love.


  • 3 tablespoons Land O Lakes® Butter in Half Sticks
  • 7 ounces chorizo
  • 2 small Yukon Gold potatoes, thinly sliced
  • 1/3 cup chopped onion
  • 8 eggs
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon chili powder
  • 1/2 cup shredded Parmesan cheese
  • Pico de gallo or salsa of your choice
  • Avocado slices


  • Heat broiler.
  • In an ovenproof (preferably cast-iron) skillet, on medium-high heat, add butter to melt and arrange sliced potatoes on a single layer and cook 3 minutes each side. Set aside on paper towel-lined plate to drain.
  • In the same skillet, cook the chorizo by crumbling it and cooking for about 10 minutes. Add onion and cook for an additional 2 minutes.
  • In a bowl, whisk eggs with salt and pepper and pour into skillet and lightly combine.
  • Arrange potatoes on top and season with chili powder. Top with Parmesan cheese.
  • Cook until sides are just beginning to set, 2 to 3 minutes.
  • Transfer skillet to oven and broil until just set in the middle and lightly golden and puffed on top, 2 to 4 minutes.
  • Serve warm or at room temperature. Cut into wedges. Feel free to top frittata with salsa or avocado slices.


Serve the frittata with salsa and avocado slices, a side of crusty bread with butter, and don’t forget a strong cup of joe.
Calories: 306.43kcal, Carbohydrates: 10.45g, Protein: 17.67g, Fat: 21.18g, Saturated Fat: 9.78g, Cholesterol: 259.63mg, Sodium: 865.13mg, Potassium: 394.84mg, Fiber: 1.93g, Sugar: 0.67g, Vitamin A: 699.64IU, Vitamin C: 8.75mg, Calcium: 156.54mg, Iron: 4.03mg

Photography by Raemi Vermiglio / Video by Pure Cinematography

This post is in partnership with Land O Lakes. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.