Chorizo Breakfast Burrito with Potatoes & Eggs, Vegetable Soup From Leftovers, Fall Weather

When I saw Chef Lea Ann’s post for Chorizo Breakfast Burrito with Potatoes & Eggs on her “Cooking On The Ranch” blog, I knew it had to be made here.  I made several changes but you can find the chef’s original recipe by clicking on the above link.

I had a 28oz bag of the potatoes so I cooked them all with onions a few days earlier and we topped some of them with eggs for breakfast. 

Since the only place I knew to buy bulk chorizo was the Maryville Mexican store and I believed it would be too spicy for Bev, I had to settle for Johnsonville from Food City.

Chorizo Breakfast Burrito with Potatoes & Eggs – Adapted from Cooking On The Ranch

Ingredients:

18 ounces Frozen Cubed Hashbrowns Cubed style, not shredded

1 teaspoon Olive oil

½ cup Onion Chopped

¼ teaspoon Kosher Salt

¼ tsp Tiger Seasoning

3 links Mexican Chorizo, uncooked

3 jumbo Eggs lightly beaten

2 Flour Tortillas 8 – 10 "

½ cup Grated Cheddar Cheese

Salsa Verde to taste

Instructions:

1. Use a non-stick skillet to heat oil. Once hot add the hash browns and onions and cook until the potatoes are golden and crisp on the outside and tender in the center. Use about 10oz of them for another dish.

2. When ready to make the burritos, halve and remove the casing from three chorizo links and lay them cut side down in a preheated non-stick skillet with a little oil and use a plastic turner to crumble as they cook.

3. Once the chorizo is cooked through, turn the heat to medium low, add the leftover potatoes & onions, cover the pan and cook until the potatoes are warmed then remove lid and cook on higher heat to re-crisp them.

4. Add the eggs and cook stirring almost constantly until the eggs still look a little moist.

5. Stir in the grated cheese and warm until melted.

As can be seen, I ended up with all of the filling ingredients in one pan.

6. Heat flour tortillas in the microwave until just warm and pliable, about 15 seconds each.

Add a big scoop of the chorizo and potato mixture to each tortilla along with sauce of your choice.

Spoon on a generous drizzle of Green (or red) Chile Sauce.

Roll the burrito, top with more salsa and serve immediately (or if you stuff the tortillas very full, fold them so they meet in the middle and secure with a toothpick – see Lea Ann’s pic at top link).

The next morning for breakfast, we decided the chorizo and potato mixture would be perfect for topping with a sunny-side-up egg.

Soup

And remember the filling left from the cottage pie topped baked potatoes, I added another can of tomatoes, diced potatoes, more carrots, peas, a little chicken broth, and seasonings and it made a delicious vegetable beef soup.

Fall Weather

The last few years it seems like we have jumped from hot summer temps directly to cold winter with very little fall but this year it has been refreshingly normal with temps for the last four weeks, beginning in mid-Oct, in the low to mid 70’s during the day and the mid to low 40’s at night.  Like a lot of the South, we will have our first low 30’s temps beginning on Friday the 13th of Nov.

Photos can be slightly enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

11/7 - 10/26 event dates