Category: Breakfast…or Lunch…or Dinner
After a long day, there are times you just can’t figure out what you want for dinner. OK, it happens to us a lot. It’s on those nights that we often tend to gravitate off the dinner grid toward making something that might be another person’s breakfast dish. This one has been a winner each time Tracy makes it…I usually end up eating ¾ of it. I love chorizo…Tracy does not. Tracy does like soy chorizo (I believe she doesn’t like what it is made from), and truthfully I can’t tell the difference. You can reheat this dish in the morning for breakfast, however it’s so good that it doesn’t usually make it to the morning hours. Tracy has adapted the recipe to our liking a couple of times. This is the latest incarnation, and it is easy to make (of course it’s really easy for me, because Tracy makes it).
3 Tablespoons olive oil
2 oz. soy Chorizo (or more)
1 Cup chopped sweet onion
½ Bag frozen or fresh chopped peppers
Kosher salt and fresh ground black pepper to taste
1 6-oz. bag baby spinach, washed
1 20-oz bag frozen hash brown potatoes (we like Trader Joe’s Shredded Hash Browns)
4 Large Eggs
Heat 1 Tablespoon oil in large skillet over medium-high heat. Sauté onions and bell peppers until softened, add chorizo and continue cooking until warmed, stirring occasionally. Add spinach, pinch of kosher salt and a couple of grinds of black pepper and stir until spinach wilts. Remove to platter. Add remaining oil to pan, swirl to coat.
Add frozen potatoes, press to flatten and cover bottom of pan, cook 8-10 minutes until crisp on bottom. Stir in chorizo mixture and flatten to cover bottom of pan, cook 4-6 minutes to crisp up the bottom. Make 4 egg size indentations in potato mixture with spoon. Carefully crack 1 egg into each space so it doesn’t run out. Cover and cook until the yolks are just as you prefer. (4 minutes to slightly set…Tracy and I like our yolk entirely cooked, which takes about 8 – 10 minutes.) We like to top ours with some hot Habanero Cheese…an extra couple of hundred calories won’t kill you. Makes 4 servings.
Adapted from a Cooking Light recipe • March 2014