This is a great way to give breakfast some flair. Good chorizo can be found at most supermarkets or at any Mexican grocery. Make sure to buy it fresh, in links and not prepacked like breakfast sausage.
- 1lb potatoes, scrubbed and chopped into small bites with skin on
- 2 chorizo sausages, casings removed
- 1 red bell pepper, diced medium small
- 1 small onion, diced fine
- 1 jalapeno, minced
- 1 tbsp oregano
- 3 tbsp flour
- 1 tbsp butter
- 1 tbsp olive oil
Cook potatoes in boiling salted water until almost cooked through, about 5 minutes. Strain and then dunk in cold water to stop cooking. Combine flour, oregano, salt and pepper in a bowl and dredge potatoes in mixture. In a large saute pan, melt butter with olive oil. Saute onion until translucent then add bell pepper and jalapeno. Cook until the peppers begin to soften then add chorizo. Use a spoon to break up the sausage as it browns and then add potatoes and remaining oregano. Cook until coating on potatoes is golden brown adding more butter if pan gets too dry. Serve with scrambled eggs mixed with hot sauce and mushrooms.