Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Sunday, March 2, 2014

Mexican Chorizo and Hash Browns Skillet

This breakfast, brunch, or dinner for two is loaded with flavor and can be made as spicy or as mild as you want it. I used one serrano chile but you can add more for extra heat, or substitute green bell pepper for extra mild.

My favorite part of this dish? Homemade hash browns. If you have a box grater with shredder blades, preparing the potatoes for cooking is easy. I chose medium-small Yukon gold potatoes because of their tender skin and flesh—they shred easily and there’s no need to peel them first.

Run the potatoes down the blades gently and slowly for best results. Press the potato shreds with paper towels a few times to squeeze out some of the moisture, and you’re ready to go.

Yukon Gold Potatoes 
Shred the Potatoes on a Box Grater
Tip: To help the potatoes brown evenly, don’t stir them after first placing them in the skillet. Allow them to turn golden on the bottom and then use a spatula to turn them over instead of stirring into small shreds.

One more tip: If you don’t like eggs with very runny yolks, remove the skillet from the heat after cooking and cover it with foil for about 5 minutes. The trapped heat will continue to cook the eggs and help the yolks to set.

Serves 2

  • 3 tbsp olive oil, divided
  • 1/3 lb Mexican chorizo
  • 1/2 cup chopped red bell pepper
  • 2 scallions, thinly sliced
  • 1 serrano chile, thinly sliced
  • 1 garlic clove, finely chopped
  • sea salt
  • freshly ground black pepper
  • 2 medium-small Yukon gold potatoes, shredded (about 1 cup total)
  • 2 large eggs
  • warm flour tortillas, for serving
  1. Heat a nonstick skillet over medium heat and add 1 tablespoon of olive oil. Add the chorizo and cook, breaking up the meat, 3 minutes.
  2. Add the bell pepper, scallions, serrano chile, and garlic and season with salt and pepper. Cook, stirring often, until the chorizo is just cooked through, 3-4 minutes. Transfer to a bowl and wipe out the skillet.
Chorizo Beginning to Cook
Pepper Mixture Added
  1. Add the remaining 2 tablespoons of oil to the skillet and add the potatoes, spreading to an even layer. Season with salt and pepper.
  2. Cook, undisturbed, until the bottom begins to brown, 3 minutes.
  3. Turn the potatoes with a spatula. Cook until the other side is golden and beginning to crisp, 2-3 minutes.
Potato Beginning to Cook
Potatoes after Turning

  1. Return the chorizo mixture to the skillet and stir gently to incorporate with the potatoes.
  2. Make 2 wells in the chorizo-potato mixture and crack 1 egg into each. Cook until the egg whites are set and the yolks begin to set but are still runny, 3-4 minutes. (For less runny yolks, remove the skillet from the heat and cover with foil 5 minutes.)
Make Wells for the Eggs
Eggs Beginning to Cook 
To serve, divide the skillet mixture between 2 plates and serve warm tortillas alongside.

Mexican Chorizo and Hash Brown Skillet

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