Anyone who thinks they’re too grown up to make breakfast for dinner is wrong, and especially when its covered in cheese.
This is a Mexican inspired dish – a chorizo and potato breakfast-for-dinner bake. It takes about an hour and some change, and everyone will be so impressed that you can whip up something so yummy and satisfying, so quickly.
Makes 7-8 servings, you’ll need:
7 small-medium potatoes
2 medium white onions
2 c. shredded Chihuahua cheese
1 lb. chorizo
2 T. butter
1 T. + 1 t. cumin
1 t. garlic powder
1/4 t. paprika
1/4 t. coriander
Salt and pepper to taste
Preheat oven to 375°
Cube potatoes and boil until fork tender
While the potatoes are cooking, slice onions and sauté with butter, cumin, garlic powder, paprika, and coriander until translucent – salt as needed
While the onions are cooking, cook chorizo through in another pan and pepper as needed
When potatoes are done, drain and pour into a casserole dish that has been sprayed with olive oil
When onions are finished cooking, pour on top of potatoes and mix together with 1/2 c. of shredded cheese
You want to catch every little bit of flavor and spice so using the pan you cooked the onions in, scramble the eggs
Layer your cooked chorizo on top of the potato and onion mixture – if your chorizo produces a lot of the red paprika oil that comes out when it’s cooked, drain that first
Next, layer the scrambled eggs on top of the chorizo
And last, top with the rest of that delicious cheese
Bake until cheese is melted, about 15 mins., and place under broiler for a few minutes to brown
Serve that shit up and enjoy. And yeah, it’s chilly out, make some hot chocolate to go with your breakfast for dinner, why not?
These marshmallows are handmade from a local chocolate shop called Evolution Artisan Confections, and they are way tastier than bagged. If you haven’t already gone exploring in your own town or city, do it. Your new favorite coffee or chocolate shop could be hiding out there.