Do you know, I think breakfast might be my favorite meal of the day. Or rather, the foods we Americans normally consider breakfast foods are my favorite. I very rarely actually eat breakfast, mostly opting for tea or coffee and a snack of fruit mid-morning. My appetite waits until the afternoon to make its ravenous appearance.
Therefore, in order for me to enjoy my love of breakfast foods, I turn breakfast into dinner (brinner, being of course, the better of the br meals. Brunch is nice, brinner is the winner). Bagels, pancakes, crepes, waffles, eggs, omelettes, and the ever deliciously carb-tastic potato hash make an enviable brinner. Add some spicy chorizo sausage and you have the perfect twist on a classic. Enjoy!
2 russet potatoes, diced
2 medium red onions, wedged
1 bell pepper, diced
1/2 pound Mexican chorizo sausage, uncased
1 tablespoon taco seasoning
salt and pepper to taste
Preheat the oven to 450 degrees F. Toss the diced potatoes in 3 tablespoons of olive oil, salt and 1 tablespoon of taco seasoning, then spread onto a rimmed baking sheet in one even layer. Roast for 20 minutes, until the potatoes soften.
Toss the wedged onion and diced bell pepper with 1 tablespoon olive oil, salt and pepper. Once the potatoes have roasted for 20 minutes, add the veggies. Cook a further 10 minutes.
Crumble the chorizo sausage on top of the potatoes, onions and pepper. Lightly drizzle with olive oil. Return to the oven for another 10 minutes, until the sausage begins to brown.
Remove the tray from the oven and make four wells. Crack an egg into each well and season with salt and pepper. Return to the oven for another 2-5 minutes, until the egg whites are set and the yolks still runny. Enjoy!