Posts Tagged ‘Potatoes’

Spicy Breakfast Potatoes w/ Chorizo and Egg

While laying in bed last night I was thinking that a huge breakfast sounded incredible.  I went to the grocery store yesterday and stocked up on a lot of my favorites, so my options were open.  Well this morning when I woke up, I woke up with Mexican themed breakfast on my mind.  When I think of Mexican themed breakfast, I turn for the chorizo.  So this recipe is called Spicy Breakfast Potatoes w/ Chorizo and Egg

Ingredients

Chorizo

Eggs

New Potatoes/Yukon Gold Potatoes

Garlic

Onion

Fresh Jalapeno

Salt Pepper

Avacado

Sour Cream/Greek Yogurt

Bring water to a boil and boil your favorite potato until it is about 3/4 done cooking.  This will vary depending on the size of the potato.  A good trick is to pre-boil some potatoes and put them in the fridge, so you will have some available at all times.  Whether you pre-boil them or boil them that day, cube the potatoes to a size of your liking.

In a skillet (cast iron if you have it), brown your favorite style of chorizo sausage.  I like spicy foods, so I go with hot chorizo.  When sausage is done cooking, strain to a bowl and set to the side.  Leave the sausage drippings in the pan, as we will be using this instead of oil to cook with.  In this skillet, add diced onion, fresh jalapeno, and garlic.  Let this simmer on medium heat until the onion starts to carmelize.  Add potatoes to the mixture and lightly toss in with the onion/garlic/jalapeno.  (These potatoes are tender, and you dont want to lose integrity of potatoes).  Once they are coated, let them cook for a while.  We want that nice crust on these potatoes.  After a good 10 minutes, check to make sure they are carmelizing, and fold over to get that crust on the other side.  Add Salt and Pepper to you liking.

In a side skillet, cook some eggs to sunny side up.  Once finished set to the side and now it is time to start assembling breakfast

Start with a bed of the potatoes, top with 2-3 sunny side up eggs, then sprinkle with the cooked chorizo, then your favorite cheese.  I have found that queso fresco or goat cheese are really good on a dish like this.  I also like to top this with a few slices of avacado, and a small dab of sour cream or greek yogurt.  I can promise you this dish packs a huge punch of flavor that will start any weekend day off great.  Enjoy

Advertisements

Loaded Potato Soup

I have had a love for Potato Soup that goes way back.  When I was a kid, my family would go camping every year and one of the things the adults would always make would be huge pots of Potato Soup.  From those early years of eating Potato Soup, my love continued to grow, so I started experimenting with recipes and have come up with my favorite.  Recipe is as follows:

Ingredients:

Chicken Broth

Garlic

Sour Cream

Half & Half or Milk

Salt & Pepper

Lots of Potatoes

1/2 lb bacon

Shredded Cheddar Cheese

Peel 6-8 large Potatoes and chop so pieces are at a small size that you can handle.  Fill your stock pot with 1 large can of Chicken Broth. Add your Potatoes to boiling Chicken Broth.  Boil them until very soft.  Then add a couple of cups of Half & Half or Milk, a half a cup of Sour Cream or Chobani Plain Greek Yogurt, and Garlic to the mixture.  Then I use a hand blender to puree the entire mixture.  It will have a thicker “Soup Like” texture to it at this point.  In a side pot boil another 3-4 Potatoes in the size you like.  Once softened add, these Potatoes to the mixture as these Potatoes will be the chunky part of the soup.  Also cook a few strips of Bacon either in a skillet or in the microwave.  Add 2 Tablespoons of the Bacon Grease to the Soup (I can promise you that this adds a TON of flavor to the soup).  Let soup simmer for a few minutes and cook to your desired thickness and temperature.  Add Salt and Pepper to taste and Serve with Cheddar Cheese and Bacon Crumbles on Top.  This is the perfect Soup for a cold Fall or Winter Day.  Enjoy