Chorizo and eggs, garlic crunchy potatoes. Scrambled eggs with chorizo served with a stack of hot tortillas and a great salsa is a favorite breakfast throughout Mexico. Scrambled eggs with chorizo (spiced Mexican pork sausage) served with a stack of hot tortillas My son LOVES potato and chorizo as well. Just cut the potatoes in to small cubes Pour your eggs into your mixed potatoes and chorizo and stir or you can fold and make an omelet.

Chorizo and eggs, garlic crunchy potatoes Assemble tacos with hash, fried eggs, tortillas, watercress, drained pickled spring onions. Twice-baked sweet potato boats loaded with chorizo and an egg and cheese are a gluten-free, grain-free option for weekend brunch or weeknight dinner. Return the chorizo and potatoes to the skillet and toss with the eggs to warm through and finish cooking the eggs. You can cook Chorizo and eggs, garlic crunchy potatoes using 10 ingredients and 5 steps. Here is how you cook that.

Ingredients of Chorizo and eggs, garlic crunchy potatoes

  1. Prepare of Chorizo.
  2. You need of large eggs.
  3. You need of garlic, minced.
  4. Prepare of red onion, chopped.
  5. It's of salt.
  6. Prepare of pepper.
  7. Prepare of rosemary.
  8. It's of flour.
  9. Prepare of large potatoes.
  10. You need of Cilantro to garnish.

Fry the onion and garlic Crack in the eggs and cook until the whites have set and the yolks are still runny*. Transfer the hash to a platter. Fry sweet potatoes for a minute or two, then add zucchini, chorizo, and garlic. Sauté until sweet potatoes are cooked and zucchini cubes are Add poached eggs and shrimp.

Chorizo and eggs, garlic crunchy potatoes step by step

  1. Chop 3 potatoes into burrito size pieces.
  2. Bring water to a boil.
  3. Boil potatoes until half cooked.
  4. Dredge potatoes in flour, salt and pepper. Fry potatoes, minced garlic, and red onion in skillet on medium heat until brown.
  5. Cook chorizo and add 3 eggs. Cook and prepare until done. Serve with cilantro garnish.

Drizzle with sour cream and garnish with microgreens and chopped parsley. Season with pepper and serve hot with garlic. Texture: The potatoes are tender and fluffy while the chorizo adds nice meatiness. Pros: This dish can be used in so many different ways - tacos, burritos, quesadillas, eggs. It also happens to be scrumptious at nearly any time of the day.