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Mexican Breakfast Hash with Chorizo
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Description
I came up with this after observing what Mexicano coworkers were bringing for lunch – very frugal – lots of potatoes, eggs and cheaper cuts of meat. Use Mexican style chorizo, which is very fatty and will melt away to almost nothing, flavoring the entire dish.
Ingredients
- 1 Tablespoon Butter
- 1 Tablespoon Veg. Oil
- 2 whole Potatoes, Peeled And Diced
- ½ pounds Mexican Chorizo
- 1 whole Fresh Jalapeno, Finely Diced
- 4 whole Eggs, Whisked
- 1 cup Grated Cheese Of Choice
- 3 whole Green Onions, diced
- 4 whole Flour Tortillas
Preparation
Melt butter and oil in a large skillet. Cook diced potatoes until almost tender. Then add chorizo and jalapeno (I actually usually use 2 jalapenos).
Cook and mix the chorizo into the potatoes until the chorizo has melted and coated the potatoes and is cooked through.
Pull potato mixture to sides of skillet and scramble eggs in center. When eggs are almost firm begin mixing in potato/chorizo mixture.
Top with grated cheese and diced green onions. Serve warm tortillas on the side.
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