Leftovers Breakfast

Chorizo y Juevos
Rendered, minced chorizo
Potato
4 eggs, beaten
Salsa verde
Tortillas
Garnish:
    Scallions
    Shredded cheese
    Love

It's Saturday, I have to work.  The only thing I really cook at home most of the time is breakfast.  This is a favorite of mine, and I had a bunch of leftover chorizo from that amazing salad I bragged about the other day.  I swear I'll stop making stuff with chorizo for a while.  This was the last of it.  Meg got to have some since it's Saturday and she can sleep in.  This is a breakfast I make frequently since it is very quick, easy, and filling.

First, find a potato in your potato bag that isn't moldy.  Moldy potatoes aren't good to eat and probably aren't good for you.  When you find a nice looking one, wash it and cut it up into really small pieces (maybe a little less than 1/2") so it cooks quickly.

Prepare the rest of the garnish and you're ready to get cooking.  By simply following the three easy steps below, you will have a wonderful breakfast ready to plate.  Fry the potato, then drain some of the excess oil.  Add the chorizo and then scramble the eggs with it.   Don't overcook the eggs.  I like to take them out of the pan just before they're fully cooked.  They'll cook more when they're resting.

Pictured from left to right: Step 1, Step 2, Step3

 Now that you have everything, you can prepare your servings with the garnish!  Just cram everything in the tortillas with some of the salsa, shove it in your face and enjoy!!!

We have no matching bowls.