How ‘Bout a Sizzling Breakfast for Dinner?

Not that long ago, I spent the better part of an entire day cleaning. It’s not that I keep a messy house that takes a day to clean, but sometimes I just get into an insane mood to scrub, scrub and scrub.

When those moods strike, Hubby is awesome. Not only does he stay out of my way, but when I’ve run out of gas from the four shots of espresso, he takes me out for dinner. What really hit the spot for me on that night was to order breakfast for dinner. It helped that we were at Javi’s, our favorite Mexican Neighborhood Cantina. Warm tortillas, spicy Chorizo with Eggs and fire roasted Jalapeño Peppers were such a welcome way to end such a productive day. Now I don’t know about you, but when I’m going ninety to nothing, it takes a tall Margarita with a Patron chaser to slow down. As our favorite waiter calls it “Holy Water” for the end of the day.

Remembering that night and how warm I felt curled up in Hubby’s strong arms as I drifted off to sleep made me hungry for a spicy Mexican Skillet Breakfast instead of Tacos on a Tuesday night. Besides, today is the Sixth Octave of Christmas – Geese a Laying and all that. Care to join me?

Papas con Chorizo y Huevos Frito
1/2 lb Chorizo
1-1/2 tablespoons Bacon Drippings
1 (20 oz) bag Dice Potatoes
2 small Serrano Peppers
1/4 Yellow Onion
Salt to taste
Black Pepper to taste
6 slices Bread for toast
Butter as needed
Oil or grease for frying
6 Eggs
Pepper Jam as desired

Cook chorizo in a large skillet over medium-high heat, stirring frequently, until sausage turns a dark red, 6 to 8 minutes. Remove chorizo from the skillet and set aside.

While the chorizo cooks, stem and chop Serrano peppers, set aside. Quarter onion, peel 1/4, dice and set aside.

Melt bacon grease in the now empty skillet over medium to medium-high heat. Add diced potatoes and cook, stirring occasionally, for 10 minutes. Add diced onion and Serrano peppers and continue cooking and stirring until potatoes are fork-tender, onion is translucent, and Serrano peppers are soft, about 6 more minutes. Add chorizo back into skillet and stir until heated through.

Divide between small cast iron skillet for individual servings. Season with salt and pepper. Push potato mixture to the sides, creating a small well. Hold in a warm oven until ready to serve.

Toast bread as desired. Butter bread, hold in the warm oven until ready to serve.

In a large skillet warm oil or grease over medium heat. Once heated, add the eggs. When the egg whites begin to set, lower heat and fry the eggs to desired doneness.

Remove small skillets from the oven. Place two fried eggs in the center of each skillet. Serve with buttered toast and desired Jam.

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A holy day has dawned upon us.
Come, you nations, and adore the Lord.
Today a great light has come upon the earth.