Holy Cow, That’s a Lot of Potatoes!

For as long as I can remember, my father has grown a garden. When I was very young, he grew flowers in the backyard. The entire back fence was lined with flower beds. I can remember two of his four brothers also had beautiful gardens. Those boys seemed to have a green thumb.

My parents first home was tiny. I don’t think there were but 2 bedrooms, a tiny bath and tiny kitchen. By the time Mom and Dad welcomed their 4th child, it was time to think about moving. They up graded to a sprawling ranch house with four bedrooms, 2 baths and space galore. Back then, even track homes sat on big chunks of land. Looking back, it really didn’t make much sense. In the 40s and 50s, when families were big, homes in town were small – no more than 2 or 3 bedrooms with a single bath and a postage stamp lot. But by the 60s and 70s, as family sizes began to dwindle, homes got bigger. As did the lots they sat on. I don’t know enough about the economics that brought about such changes. Maybe it was because homes were being built further out from the hub of a big city, so there was more room to expand. All I know is that when we moved out to the country, Dad when from growing flowers in the backyard to growing a real vegetable garden. And we had chickens. Fresh eggs. Fresh produce. With a nearby dairy for fresh milk. Life was good, if you were willing to make the effort. We learned what it meant to reap what you sow, and the rewards of hard work.

When Dad started growing potatoes, you would think he intended to feed the entire community. It was amazing how many potatoes were harvested from his backyard garden. Okay, so it was just an acre but still, we aren’t talking the back forty like he has now. On the family farm that Dad calls home these days, there have been cows and pigs and chickens, apple trees and cherry trees and a huge vegetable garden with rows and rows of good things to eat. I think now that Dad is confined to a wheelchair what breaks his heart the most is not working the land – planting crops and chasing cows. He has his goats and sheep, but mainly they keep the back forty mowed down. Goats will graze on just about anything. And the sheep just seem to keep him company.

I bring all this up because today is National Potato Chip Day. While Dad grew yellow and red potatoes, and not Russets (best for chips), we did come up with all sorts of ways to use that mountain of potatoes. Skillet potatoes became a morning staple. Ham and eggs, with skillet potatoes. Scrambled eggs, and skillet potatoes. Making toast? Serve it up with skillet potatoes. Dad donated a lot of potatoes to our neighbors, and to the church, and still we had potatoes.

One of my favorite ways to have potatoes is with chorizo. There is something about that combination that is better than a bag of potato chips any day. So while this might be National Potato Chip Day, to me it’s just a great excuse to make something – anything – that combines spicy ground chorizo with skillet potatoes. Seems perfectly fitting on a Tijuana Tuesday, don’t you think?

And just for the record, these aren’t Omelettes. An Omelette isn’t this thin – unless you are stretching your egg budget as far as you can. But you can’t really call them crêpes either. No, it’s something in-between. And down right delicious!

Chorizo Patatas Crepas de Huevos
(Sausage Potato Egg Crêpe)
3 medium Red Potatoes
1/2 lb Chorizo
Black Pepper to taste
8 Eggs
Cooking Spray as needed
1/2 cup Salsa or as desired

Scrub potatoes, dice into small pieces. Place potatoes in a pot, add just enough water to cover potatoes. Bring to a boil, cook for about 6 minutes or until tender but firm. Drain well, set aside.

In a skillet over medium heat, fry up chorizo, breaking into small pieces as it cooks. Drain excess grease; leaving a small amount in the skillet to coat the bottom of the pan. Add potatoes to the chorizo. Fry, stirring often, until potatoes are just beginning to brown. Season with pepper and keep warm.

Crack the eggs into a large bowl. Beat with an emulsion blender until smooth and just beginning to foam. Set eggs aside.

Spray a 9-inch pan with cooking spray. Warm over medium-low heat for about 6 minutes. Using a measuring cup, pour 1/3-cup of the beaten eggs into the center of the pan. The eggs will immediately begin to cook.

Holding the handle of the pan, lift and roll to spread eggs evening around the pan, creating a thin egg crepe. Allow the eggs to cook until set but not over-cooked. Carefully flip with a spatula and let cook another 30 seconds or so. Remove from heat. Fill center of the egg crepe with a quarter of the potato mixture. Fold one end of the crepe over the filling, then roll out onto a warm platter. Hold in a warm oven.

Return pan to heat, warm for about a minute or so, then repeat until all the egg crepes have been made. Serve, topped with salsa and enjoy.

This is a complete breakfast – eggs, potatoes and sausage. If you like, serve with toast although it’s not necessary. Cinnamon Coffee is always welcome!

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Remember us in Your mercies O Lord