Potatoes And Chorizo With Baked Eggs Recipes

CHORIZO EGG CASSEROLE

Steps:

• In a nonstick skillet, cook and crumble chorizo over medium-high heat until cooked through, 5-7 minutes. Drain on paper towels. In same skillet, cook and stir potatoes, onion and pepper until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove from heat; stir in chorizo. Cool 15 minutes., Whisk eggs, cream, green chiles and chili powder. Layer a greased 11x7-in. baking dish with half each of the following: chorizo mixture, cheeses, and egg mixture; sprinkle with 1 tablespoon cilantro. Top with remaining chorizo and eggs; sprinkle with remaining cheeses and 1 tablespoon cilantro. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered 35-40 minutes, or until set and bubbling. Let stand 10 minutes before serving. Sprinkle with remaining cilantro. Serve with sour cream and pepper sauce.

CHORIZO, POTATOES AND EGGS

Steps:

• Cook your chopped potatoes in a 12" frying pan.
• Saute chorizo in a sauce pan by it's self, while the potatoes finish cooking.
• Pour cooked chorizo sauce into your cooked potatoes (pour off excess oils to taste).
• Mix the chorizo completely into your cooked potatoes.
• Pour your eggs into your mixed potatoes and chorizo and stir or you can fold and make an omelet.
• Cook until done and server immediately, as scrambled eggs, a burrito or an omelet.
• If your crowd is really big eaters, add spainsh rice and refiried beans -- I make this even on camping trips, you should see the people in the campgrounds looking around when they smell this in the morning, put out some Menudo with onions, clantro and you have a very tasty meal no matter where you are, enjoy.

POTATOES AND CHORIZO WITH BAKED EGGS

Steps:

• 1. Cut the potatoes into small dice, about 1/4 inch. Set aside. Heat a large nonstick skillet over medium heat. Break the chorizo into small bits (if in casings, remove the casings), and cook until it begins to brown and the fat is cooked out. Add the diced potatoes, onion, and salt. Cover and cook, stirring frequently, over medium-low heat, until the potatoes are tender, about 15 minutes. 2. Divide the potato mixture among 4 individual ovenproof casserole dishes or ramekins. (Recipe can be done to this point one day ahead. Cover and refrigerate.) 3. Prepare salsa, if using homemade. If made ahead, remove casserole dishes from the refrigerator 1 hour before baking. Preheat the oven to 375°. Bake until the potato mixture is hot all the way through, 15 to 18 minutes. 4. Remove casserole dishes from the oven and make an indentation with a spoon in the center of each casserole. Break an egg into the indentation. Sprinkle shredded cheese equally over the eggs. Return the casseroles to the oven and bake until the eggs are cooked as desired and the cheese is melted, about 15 minutes. Serve hot with fresh salsa.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.