Chorizo Lovin

Of course we are happy that we moved back to Southern California. Great weather, being with family, awesome outdoor activities year round, ect. Why am I really glad to be back home...the Mexican food! We are in hog heaven again. Sorry but Virginians have no idea what true Mexican food tastes like. We actually became depressed when we moved back East and found no decent restaurants. Why else am I happy to be back, real Chorizo! The other night for dinner I made breakfast..Chorizo with eggs and potatoes. It was divine! So I thought I would share one of my favorite recipes. It is quick, wicked easy and so yummy.

Actually I do not have a "recipe" for this per se, I do it by site and how many peeps I am feeding. On this night I made it for hubby and I with several leftovers for him to take to work. So I guess it made 6-8 servings. Also my special ingredient is frozen O'Brien potatoes. Why? Chorizo is greasy and I use the potatoes to soak up all that yummy, flavorful grease and keep it in my food instead of ending up in a smeary puddle on my plate. It's okay, my arteries are good..haha

1 Tablespoon Oil

Half bag of O'Brien Potatoes frozen (I like the one that has diced bell peppers in it too)

1 package of Chorizo

4 eggs whisked and set aside

In a skillet heat Oil. Add frozen potatoes and cook on Med-High until slightly browned. Cut the Chorizo casing and add Chorizo to skillet. Turn heat down to Med. Brake down the Chorizo while mixing it with the potatoes. Once Chorizo is fully cooked and mostly "melty" and your whisked eggs. Cook and turn your mixture all together until eggs are cooked and mixture does not appear "wet". I like to top it with some shredded cheese and let it melt before serving.

That's it your done! Easy right?

How to eat it? You can roll it up in a tortilla like a gringo if you like. In this house we tear up corn or flower tortillas and use the pieces of tortilla to pickup the Chorizo mixture. It's so yummy!

Enjoy!