Wednesday, January 30, 2013

South of the Border Breakfast Scremble

We call it Hobo eggs at our house, with Potato, bacon,  green onion, and cheese. But leave it to my Son, Aaron to give it MORE taste.  He is a good chef. He wanted it kicked up for the demo last Saturday.
We also did Cheddar Biscuits, and Pineapple Upside Down Cake. Recipes are on this blog, maybe a year back. Keep looking back and you will find them.

1 24oz. bag of Frozen Southern Diced Potatoes, thawed  ( You can dice your own potatoes if not in a big rush.)
1 pound Mexican Chorizo
¼cup canola oil, divided
1-2 medium bell peppers, green or red, seeded, diced
1 4oz. can Ortega © chilies, diced
1 medium onion,diced
2 cups Smoked Cheddar cheese, shreded
8 large eggs, beaten
¼ cup Cilantro, chopped
Salt and pepper

In a 12" Dutch oven, over 12-14 charcoals,  coat with 1/8 cup of oil, Cook Chorizo ( if using links, remove outer skin.) until browned. Remove with a slotted spoon onto a paper towel. Pore of most of the oil, but add in the other 1/8 oil. Scrape to loosen browned bits. Add bell peppers and cook 4-6 minutes, add in onions and cook until soft but not browned. Add potatoes and cook until desired doneness and browned. Return Chorizo to oven, and add Ortegas©to potatoes. Season with salt and pepper. Sprinkle cheese over the top and place lit on oven, to melt cheese. While cheese is melting, in a medium mixing bowl, whisk eggs until well beaten. Remove lid and pour eggs over potato mixture, fold gently, so as not to brake potatoes up to much.
Replace lid and cook with 10 to 12 charcoals on top until eggs set to your desired doneness. 3 to 5 minutes. Top with Cilantro and serve. Serves 4 to 6  or just me, Breakfast and snack.

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