Recipe: Perfect Chorizo and eggs, garlic crunchy potatoes

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. I sprinkle garlic salt over the chicken as unfortunately in Australia where I live it's hard to find fresh Crunchy Chicken Cutlets.

If your crowd is really big eaters, add spainsh rice and refiried beans -- I make this even on camping trips, you should. A quick video on how to make Chorizo Potato Eggs and Tortillas on the grill. Fry sweet potatoes for a minute or two, then add zucchini, chorizo, and garlic. You can have Chorizo and eggs, garlic crunchy potatoes using 10 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Chorizo and eggs, garlic crunchy potatoes

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

Sauté until sweet potatoes are cooked and zucchini cubes are Transfer cooked chorizo and vegetables to a serving dish. Drizzle with sour cream and garnish with microgreens and. Return the chorizo and potatoes to the skillet and toss with the eggs to warm through and finish cooking the eggs. Texture: The potatoes are tender and fluffy while the chorizo adds nice meatiness.

Chorizo and eggs, garlic crunchy potatoes instructions

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.

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. 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. If not serving immediately, allow the chorizo, potatoes, and eggs to cool completely before assembling. Assemble the burritos: Stack the tortillas on a microwave-safe plate and cover with a damp paper towel.