Introduction: Spicy Breakfast Scrambler
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About: I am usually not happy with anything off the shelf so I like to make things work the way I want.
Ingredients (Serves 2 People):
- 1 Large Russet Potato
- 1 Chorizo Sausage
- 1 Jalapeno
- 1/2 Medium Onion – Yellow or White
- 1 Bell Pepper
- ¼ Cup Grated Cheese (Either Mexican blend or Cheddar)
- 4 Eggs
- Sriracha Hot Sauce
Step 1: Sausage and Vegetables
Begin by dicing your bell pepper, onion, and jalapeno. Toss these vegetables into a sauté pan that is over medium heat and coated with oil. Then remove the chorizo sausage from its casing and put it in the pan with the vegetables. Try to separate the sausage as it is cooking. Cook the sausage and vegetables until the chorizo is cooked through and browned on the outside. This may sound like a lot of work in the morning but this can be done ahead of time. I usually buy a six pack of chorizo and cook it with a couple of onions, bell peppers and jalapenos. I can put it in a plastic container and leave it in the fridge. Whenever I want breakfast, I just need to reheat the mixture in a pan.
Step 2: Hashbrowns
As the sausage and vegetables are cooking, peel and grate your potato. A cheese grater works well for this. If you have a greater with multiple sizes, use the thickest grate setting. Potatoes have a lot of water which will need to be removed if we want crispy hashbrowns. The elegant way to do this is to put the grated potato into a tea towel and ring out the potato over the sink. I usually just take a handful of grated potato and squeeze them out over the sink. Unlike the sausage mixture, this cannot be done ahead of time. The potatoes will brown quickly.
Have a sauté pan over medium heat with about 1 tbsp of oil. Make sure this oil is hot before you put the potatoes in. Spread out the potato even across the bottom of the pan. Don’t forget to keep an eye on your chorizo and vegetables. When the potatoes have browned and are crisp on the bottom, flip the potatoes over. When the potatoes have browned on the other side, slide them onto a plate. Top the potatoes with the potatoes with the sausage and vegetables. Then top with grated cheese. The residual heat from the potatoes, sausage, and eggs you are about to add will be enough to melt the cheese.
Have a sauté pan over medium heat with about 1 tbsp of oil. Make sure this oil is hot before you put the potatoes in. Spread out the potato even across the bottom of the pan. Don’t forget to keep an eye on your chorizo and vegetables. When the potatoes have browned and are crisp on the bottom, flip the potatoes over. When the potatoes have browned on the other side, slide them onto a plate. Top the potatoes with the potatoes with the sausage and vegetables. Then top with grated cheese. The residual heat from the potatoes, sausage, and eggs you are about to add will be enough to melt the cheese.
Step 3: Eggs
This dish is best with eggs cooked either over easy or sunny side up. The raw yolk running over the crisp hashbrowns creates a great contrast of flavor. You can use scrambled eggs if the idea of a runny yolk grosses you out but I don’t recommend it.
Heat up a medium sized non-stick skillet over medium and coat with butter. Pour in four eggs. If you want to try to make them over easy, cook until set and then flip. If you are not up the to the challenge of flipping the eggs. You can just place a sheet of aluminum foil over the eggs and cook them sunny side up.
Heat up a medium sized non-stick skillet over medium and coat with butter. Pour in four eggs. If you want to try to make them over easy, cook until set and then flip. If you are not up the to the challenge of flipping the eggs. You can just place a sheet of aluminum foil over the eggs and cook them sunny side up.
Step 4: Plating and Serving
Slide the eggs on top of the other food. Salt the dish, and top with Sriracha. Cut in half to serve two people or eat the entire dish yourself. This is a nice spicy way to wake up and if you have prepped the sausage and vegetables beforehand, it is not too much work.