Chorizo Breakfast Skillet

Leisurely Sunday breakfasts are a treasured tradition for me and DH. Today’s entry and features nearly all local ingredients.

Ingredients:

• 4 C potatoes, diced (no need to peel. These were from the co-op, Groundswell Farm)
• 1/2 lb chorizo (fresh, not cured. These were also from the co-op, Creswick Farm)
• 4 eggs (these were from Grassfields Farm)
• Hollandaise sauce

Directions:

1. Place a little oil of your choice in a heavy bottomed skillet and heat to medium-high; add the potatoes, cover, and let cook through, stirring occasionally. Time will vary depending on how small you dice them. They are finished when you can easily cut through them with a spatula.
2. Meanwhile, cook the chorizo through.
3. Place eggs in a small bowl, add a dash of milk, and beat lightly. (I had some leftover egg whites from making the Hollandaise sauce so I just threw those in too)
4. To save pans, you can put the potatoes and the chorizo in the same pan when finished and use the one that the chorizo was cooked in to cook the scrambled eggs.
5. To serve, place potatoes, then the chorizo, then the eggs, then drizzle with Hollandaise sauce.

The Verdict: With Creswick chorizo, you can’t go wrong. This was a decidedly satisfying spicy breakfast. We make variations on this throughout the winter, using different meats and sometimes using leftover potatoes.

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