Sunday, June 24, 2012

Best breakfast ever!! ... chorizo with potato hash and eggs

The Beloved Boy recently had a breakfast out which he really enjoyed. He's been raving about it since having it and been excited to try it out at home.

I'm so proud of him for this because not only did he discover a delicious meal, but he was also discerning enough to be able to come home and describe to me what he ate so that we could re-create the dish. After that, he proceeded to cook the whole meal himself for breakfast for us this morning with only a few tips and a little guidance from me.

You need to try this!! I promise you, you will not be disappointed.

Here's the RECIPE for what to do: - this recipe is enough to serve 2 people a very hearty breakfast.

  • 2 medium sized potatoes cut into small cubes
  • 1 spicy chorizo sausage thinly sliced
  • 3 cloves of garlic minced
  • 1/2 Spanish onion diced
  • 4 eggs
  • Olive oil
  • Salt and pepper to taste

  • Heat up some olive oil in a pan and cook the chorizo until slightly browned and crispy, remove from pan
  • In the same pan, put in potatoes and start to cook it, stirring frequently so you don't burn either side, this will take about 20 minutes, so be patient
  • About 3/4 way through cooking the potatoes, season with salt and pepper, cook a little while longer
  • Add garlic and onions and continue to cook until the potatoes are ready
  • Then add the chorizo back into the pan and turn down the heat to the lowest setting on the stove to keep it warm
  • In a fresh pan, add some olive oil and cook the eggs - you can either do them sunny side up or over easy, whatever your preference is - season to taste
  • As the eggs are cooking, spoon the potato and chorizo mix onto plates
  • Once the eggs are done, quickly top off the potato and chorizo mix with the eggs
  • Serve and eat while still hot

This is a delicious meal. I was totally blown away by the mix of flavors, the earthiness of the potatoes, spice of the chorizo and the flavor of the onion and garlic, all mixed in. The eggs added a lovely softer texture through the dish, especially with the runny yolk coating all the other ingredients.

Now I'm thinking I need to have a breakfast party with some friends over so that I can make this dish. It's enough of a meal to serve it on it's own. We didn't have toast, but with friends over, we might add some buttered toast as well. Hmmmm .... who to invite???

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  1. Hon, browning the potatoes soaked up a lot of the oil, so twice during the cooking, I added just a little more oil also - once at the mid-way point and once just before adding the garlic and onion.

    1. Oh, I didn't realise that, good to know. Will keep that in mind if I ever make this dish myself.