Cheesy Chorizo Breakfast Potatoes.

I first had a dish like this at my sister-in-law’s house in Arizona for breakfast. It was so yummy that I had to bring it home. This is the only way I can make breakfast that the hubs will not add hot sauce! It is simple and it introduced me to chorizo, but not just any chorizo, chorizo at breakfast, which is quite exciting.

The hubs and I rarely eat a meal without heat anymore. Everything we make has some hot or spicy component in it. Nothing crazy hot, but warm and chili flavored. This dish is a perfect example of exactly what I am talking about. If you like comfortably warm and have built at least some tolerance for heat, you will like this, so long as your chorizo is not blazing hot!

Chorizo Breakfast Potato Scramble.

Ingredients (recipe is for two, if cooking for four double the chorizo, bacon and potatoes)

1/4  lb Mexican style chorizo

2 slices of thick cut bacon

8 oz potatoes

1/2 t cumin

1 t granulated garlic

1 t Mexican oregano, crushed

1 medium red onion, diced

1 medium bell pepper, diced

1/2-1 C cheddar cheese

Chop potatoes into 1/4 inch cubes and place in a small pot. Fill the pot with cold water just to cover the potatoes. Boil over high heat for 6 minutes. Remove the potatoes from heat and drain. Set aside.

While the potatoes are cooking, cook the chorizo over medium heat in a large skillet. Remove from the pan and set aside. Drain fat from pan, it is ok if there are still chorizo bits present. Add bacon and fry. Remove from pan. Remove all but about two tablespoons of fat from the pan.

As an aside, if you want to pre-cook the bacon, reserve two tablespoons of chorizo fat for cooking the potatoes (it may make the dish hotter overall). If you use chicken chorizo instead of pork and don’t have a lot of fat, or don’t want to cook the potatoes in the fat at all, use olive oil (2 tablespoons).

Dice bacon when it is cool. Set these aside if you are still cooking your bacon.

Add potatoes and spices to the large skillet with the bacon fat. Cook potatoes over medium-high heat, tossing as they cook, for about 10 minutes, or until a nice char starts forming. After 5 minutes, add onions. After eight minutes add chorizo, bacon and peppers. Cook for two more minutes and turn off heat. Top with cheese.

Serve as is, with a fried egg on it or in tortillas with your favorite toppings, like cilantro, sour cream, and salsa.

Enjoy!

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Filed under Breakfast, Cheese, Eggs, Mexican Inspired, Pork, Potatoes

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