My family likes breakfast on the weekends. But when you are too hurried and need to get on the road, you can take it with you! Wrap it up in a burrito and you are a happy camper.
In a skillet, fry the chorizo until browned. In another pan, scramble eggs. Over a burner, cook the flour tortilla, flipping as necessary. Top with scrambled eggs, chorizo and cheese. Wrap. Don’t forget to take a cup of coffee and a couple of napkins!
Twenty years ago, Dennis and I would go to Mrs. Olson’s on Hollywood Beach, and have these potatoes. This little place always had a swarm of people with coffee cups in hand waiting for a table. We loved taking a walk on Saturday or Sunday morning along the beach, heading toward Mrs. Olson’s and then heading back home. Many years later, here I am discovering potatoes and chorizo.
2 T olive oil
4 ounces chorizo
2 Potatoes, large 1/8 inch slices
1 yellow onion chopped large (optional)
1 bell pepper chopped (optional)
Salt and Pepper and paprika to taste
Saute the onion and bell pepper until tender. Add chorizo and cook 5 minutes. Set aside.
In another pan, Fry the potatoes, until crispy then add the chorizo mixture and serve hot.
Serve with Eggs Monterey or alongside Sunnyside up fried eggs and flour tortillas.
3 pounds ground beef
1 pound chorizo (if you don’t like, substitute with additional ground beef)
1/4 cup taco seasoning (or more to your taste)
red enchilada sauce or Mexican style hot tomato sauce
salt and pepper
corn tortillas
Corn Oil
Mexican grated cheese (Cheddar and Jack Cheese)
3 large onions diced and sauted
1 T Balsalmic vinegar and black pepper
Saute diced onions add vinegar and black pepper. Brown the ground beef and chorizo, add taco seasoning.
Fry corn tortillas in oil.
Warm Enchilada sauce and dip each fried tortilla in the sauce, then on a plate add 2 T beef and chorizo mixture and 1 T onions, top with grated cheese and roll enchilada. Place in casserole dish. Fill the bottom, add sauce and cheese between layers, then add another layer. I was able to get three layers into my casserole dish. Top with remaining sauce and cheese, warm in oven at 300 degrees for 30-40 minutes. Or you can leave in the refrigerator and heat within the next day just before serving.
Fresh from the oven
Beef and Chorizo Enchiladas – 3 layers thick! Yum.
Sure most of us have had eggplant lasagna or beef lasagna or chicken lasagna, and you can go that direction if you want to, but I had chorizo in my refrigerator and dinner time was approaching…
Lasagna. Bite me!
While many people like plain cheesy lasagna, I think it can be better with a few added ingredients. Not only for taste mind you, but you can add vegetables in there and it is better. When making casserole or a lasagna, there are flavor givers (chorizo, ground beef) and there are flavor sponges like mushrooms, eggplant that absorb the flavors around them. For me, this makes a better dish.
Since chorizo is so rich, I thought by adding eggplant and mushrooms it would provide balance to the dish.Â
2 pounds sauted browned meat and add to the red sauce below. (Chorizo or a combination of ground beef, or chicken or turkey, or italian sausage – removed from the casing.) My husband likes more meat, so he would have liked this lasagna better with more ground beef. He told me this two times!Â
1 diced medium eggplant saute in white wine
8 oz sliced mushrooms sauted in white wine
8 oz fresh spinach
6 cups Cheese Sauce (either four cheese sauce or alfredo sauce)
6 cups Red Spaghetti sauce. (I used garlic and onion sauce. I purposely stayed away from basil or sweet sauce)
3 cups grated cheese. (use Mozzarella or a combination of cheeses. I used cheddar, mozzarella)
8 oz of cottage cheese
1/4 cup parmesan for the top
16 slices pepper jack
1/4Â cup chopped scallions for the top
1/4 tsp red pepper flakes – sprinkle on the top
1 package (16 sheets) no boil lasagna noodles
Once you have the ingredients sauted you are ready to start layering in the pan.Â
Sauted mushrooms and eggplantSauted Chorizo
 Four  layers is your target. I start with a base of red sauce (which has your chorizo in it), top with 4 lasagna noodles or whatever number fits in the bottom of your pan. You can overlap a bit.Â
Next top with cheese sauce, then your vegetables; sauted eggplant and mushrooms; sprinkle with grated cheese. Next add spinach, pepper jack cheese slices and start over.  The cottage cheese is for one of the middle layers. Drop it by teaspoonfuls onto the spinach layer. The cottage cheese lightens the whole mixture and adds texture.
Pepper Jack over spinach
Your last layer should be Cheese Sauce with grated cheese, parmesan and scallions and then sprinkle with red pepper flakes.  It will look nice this way.  You’ll notice small parchment paper tucked in along my baking dish. This lasagna is so deep, and my pan has hand holds, that I need to cover until the dish cooks.
Ready for the oven!
Place in the oven at 375 degrees for 50-60 minutes covered with foil until bubbly, then 10 minutes uncovered to finish melting the cheesy top.Â
Hot from the oven.
Let it cool for 15-20 minutes so it holds its shape for cutting.
You can put this together the morning before or even a week before and freeze. If you do freeze, just extend your oven time to 90 minutes or so.Â
Serve with a nice green salad. If you cool it properly you can see all the layers. Â
Sweet Potato, Russet Potato, Sweet Onion and Roast Pork
As I wake up and everyone in the house is starting to stir and the chorus of “I’m hungry”, I take a gander in my refrigerator and see we have eggs and a bit of leftover meat and decide, let’s make some hash. I have a knack for using leftovers from my refrigerator and bring it together for something good to eat. Hash is great for a crowd.
Breakfast Hash
2 Russet Potatoes diced
1 Sweet Potatoe diced
1 Sweet Onion diced
Leftover pork shoulder roast, or ham, or roast beef or chorizo
Salt and Pepper to taste
Vegetable oil for frying
If you can dice all the ingredients so they are about the same size, the hash will look good and cook evenly.
Brown the diced potatoes and set aside.
Sweat the diced onions and set aside.
Warm the meat, then add back in the potatoes and onions.
Salt and pepper to taste.
Once the potatoes are browned, crack an egg for each person on top, bake in the oven at 400 degrees for 5 to 10 minutes until the whites are set. Yell out, come and get it!
If you want scrambled eggs, get ’em done and serve on the side. Breakfast is ready!
