Have I mentioned that my absolute favorite meal of the day is breakfast-brunch? Pastries and pancakes and all sorts of wonderful things. If I could eat only once, it would be the morning meal. And if I had it my way, that meal would last all day.
They say breakfast is the most important meal of the day. If that’s true, then we need to make it could. And counting means flavor – lots and lots of flavor. And textures and smells and just everything!
So here’s to a good morning and a wonderful day!
Mexican Brunch on a Plate
4 small Russet Potatoes
Olive Oil as needed
Kosher Salt to taste
Black Pepper to taste
1 lb Chorizo Sausage
4 Flour Tortillas
4 small Tomatoes
Scrub potatoes, cut into bite-size pieces and place in a saucepan. Cover potatoes with cold water. Bring to a boil, lower heat to medium and cook for 7 minutes or until potatoes are just cooked through. Drain well. Heat a cast iron skillet with a thin coating of olive oil. Heat skillet over medium-high heat. Place 1 piece of potato into the skillet. When it starts to sizzle, fill skillet with potatoes, spread out in a single layer. Season with salt and pepper. Let cook, turning occasionally, until nicely browned. Keep warm until ready to serve.
Meanwhile, in a large skillet crumble chorizo sausage. Cook sausage, breaking into small pieces as it cooks.
While the chorizo cooks, warm tortillas. Dice avocados and tomatoes. Drizzle salad mixture with a little olive oil. Divide among 4 individual plates and set aside.
Once the potatoes are ready to serve, scramble the eggs into the chorizo. Just as the eggs begin to set, remove from heat and let the residual heat from the pan finish cooking the scrambled eggs to desired doneness.
To serve, divide the potatoes and scrambled eggs among the plates, Plate the tortillas and serve.