This year when it came time for a vacation things were different in our house. We made the decision to stay close to home. During the height of pandemic craziness when the world seemed to hang a giant “Closed Until Further Notice” sign out, we still managed to take a vacation. Not this year.
The first year of the pandemic we spent a week on the central Oregon coast. We stayed in a beach-front resort that had a small kitchen. While a number of restaurants managed to remain open for dining, not all were. Having a kitchen solved the problem. And we were content to hang out on the beach. No plans, no commitments. Just a change in scenery was all we were looking for.
Last year was a whirl-wind six state tour. The first half of the vacation was fun. We spent time in Colorado with family. The second half was not as much fun. Reservations were canceled without notice. We picked a hotel based on the fact that there was a restaurant on the property. Unfortunately; New Mexico decided at the last moment to close the state. Taos New Mexico is not the place to be with no where to go. Restaurants were limited, and the sidewalks rolled up long before the sun went down. Masks were the norm. Let me tell you, a mask and the high desert of New Mexico is not a pleasant combination. Utah and Arizona were nice – everything open. Nevada and California were just states to drive through on our way to someplace else. So the whole vacation was a real hit-and-miss.
This year there was just too much uncertainty. Masks on. Masks off. We’re Open Today, but Closed Tomorrow. Traveling was a crap shoot. And gas prices are insane.
Add to that the cost of hotel rooms and food for a week – wow. If that wasn’t reason enough to stay home, people seem to have lost their minds. We haven’t stepped foot in a city for a while now. Too risky.
We thought about Yellowstone, but then the flood happened. And the parks in California required a reservation, with limited access and time restrictions. Don’t ask why. It’s been like that since the pandemic began. I refuse to make a reservation to visit public lands.
So we decided to take a Staycation instead. Stay close to home. Venture out to nearby places that we typically only get to see on the weekends. Avoid cities and crowds as much as possible.
Our Staycation proved to be a learning opportunity. Not only to explore our own backyard, but with Hubby home I decided a Staycation would be a nice dry run for his pending retirement. We have a few years, but it never hurts to iron out the kinks before they become a stumbling block. One thing his retirement would mean is a change in our meal planning. Breakfast won’t be just on the weekends.
Okay, so maybe not every day will include breakfast. Lord knows when we were stuck at home during the lock down, my guys chose to sleep in and have lunch rather than join me in the kitchen for breakfast. But maybe, once retired, Hubby might be more willing discover the magic that mornings hold. And the yummy morning foods. So I plan to start tempting him now with foods that are oh so delicious.
Chorizo Hash with Fried Eggs and Buttered Toast
5 medium Russet Potatoes
1 lb Chorizo
Salt to taste
6 sliced Bread
Butter as needed
Heat oven to about 300 to keep foods warm until ready to serve.
Peel potatoes. Place in a pot with enough water to just cover the potatoes. Bring to a boil, cook until potatoes are still firm but cooked through, about 8 minutes. Remove potatoes from pot, allow to cool about 10 minutes. Using the large holes on a cheese grater, shred potatoes.
While the potatoes cool, brown chorizo in a large oven-proof skillet. Break chorizo apart as it cooks. Drain excess fat. Scatter potatoes over the chorizo. Mix together and let cook until potatoes are soft and lightly browned. Spread hash out evenly in the skillet, place skillet in the oven to keep warm.
Toast bread until lightly browned. Butter with soft butter. Stack toast, with a serrated knife, cut diagonally into points. Place on a small plate, hold in the oven until ready to serve.
In another skillet, warm oil over medium heat. Crack eggs, one at a time, into a small ramekin. Pour eggs gently into the warm oil. Lower heat to medium-low. Let eggs cook about 3 minutes or until whites are almost set. Season with salt, flip over and remove skillet from heat. (Hubby and I like our eggs over easy. That over-cooked egg with a broken yolk belongs to kiddo).
Divide hash between individual plates. Top hash with fried eggs. Serve with buttered toast points
Note: After making this dish, I discovered the need to make changes that are included in the recipe, but not represented in the photographs. Originally this hash was 1/2 a pound of chorizo and 3 potatoes. My guys felt that did not make enough hash, hence the changes that don’t match the photos.