I’m not much of a breakfast eater….at least at breakfast time. I’d much rather eat breakfast later–or just forget breakfast and go get a hot dog. A couple of weeks ago, when at Harvest Foods on Franklin Blvd., I noticed they had chorizo for $1.49 each. Good deal! I grabbed a couple, with no real plan in mind. Soon enough though, all I could think about was breakfast for dinner.
I have many a fine memory of a late Sunday morning in San Francisco at friends’ apartments…shoveling in chorizo and eggs with a tortilla after a night out way too late. I wanted to recreate that feeling, but without the hangover.
Gather ingredients: chorizo, eggs, potatoes, onions, oil and tortillas. Salt and pepper. Cilantro, hot sauce. Sorry, no photo.
First, fry up some potatoes and onions like hash browns. Do it however you want. We like to poke a couple of holes in some russets and stick them in the microwave and press the “potato” button. Then we chop an onion, saute it in a couple of tbsp oil, then add the potatoes, cubed (skin on) and fry over medium-high heat until crispy on the outside. Set potatoes aside on a plate or another dish.
Put your pan back on the stove. Do not add any oil. Open up the chorizo.
Snip off the end and squeeze the chorizo out of the casing into the hot pan.
Break it up a bit with a wooden spoon.
Just leave it there for a few minutes and let it cook, stirring it around occasionally. Mexican chorizo is a raw sausage so you need to let it cook through.
It starts to look crumbly when it’s done.
Toss the cooked potatoes back in.
Crack a bunch of eggs in there. I think I put in about 10. Try to break them as quickly as possible, or else do it beforehand in a bowl. I made my kid come help me. He’s a good egg cracker.
Stir them around quickly.
They don’t take long to cook, just a few minutes.
In a super hot cast iron skillet, heat up some tortillas. If you want them to taste extra good, throw a nib of butter in there first.
Serve chorizo and eggs with tortillas, a little cilantro, hot sauce and some nice melon. Yummy.
Grab your tortilla, make a little taco and feed your face!
Mexican Chorizo with Eggs and Potatoes
2 packages pork chorizo
4 russet potatoes
1 yellow onion, chopped
2 Tbsp. vegetable or olive oil
10 large eggs
salt and pepper to taste
Serve with tortillas, hot sauce and cilantro
Poke a few holes in the potatoes with a fork. If you have a microwave, use your “potato button” or just cook them on high for a minute or two until they’re just cooked through. Heat the oil in a large saucepan and saute the onion. When them potatoes are cool enough to handle, cube them, leaving the skin on. Add the cubed potato to the onion and fry over medium high heat until crispy. Remove the potato from the pan and set aside on a plate or in another dish.
Return pan to stove. Lower heat to medium. Snip the ends of the chorizo and squeeze into the dry pan. Break up the sausage with a wooden spoon and let cook through, about 5-7 minutes. Add the potatoes back to the pan.
Break eggs directly into the pan, as quickly as you can so that they cook evenly. Stir through. Let cook slowly until eggs are done, not long.
Serve with hot tortillas, hot sauce and a little cilantro.