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Skillet Breakfast

    3 tablespoons olive oil
    1/2 pound ground chuck
    1/2 pound fresh chorizo
    Salt and freshly ground black pepper
    2 medium red potatoes, diced small
    1/2 large Vidalia onion, chopped
    1 clove garlic, minced
    1 teaspoon chopped fresh rosemary leaves
    1/2 teaspoon crushed red pepper flakes
    4 eggs
    1/4 cup chopped parsley leaves

  Heat 1 tablespoon oil in a skillet to medium heat, add ground chuck
 and chorizo, cook until brown, breaking it up as it cooks. Season
 with salt and pepper, to taste. Add potatoes, onion and 1 more
 tablespoon oil, if needed. Stir to incorporate, then let cook 8
 minutes, undisturbed to form golden crust. Stir potatoes, then let
 cook undisturbed another 8 minutes. When potatoes are almost totally
 cooked through, mix in garlic, rosemary, and red pepper. Form 4
 pockets in the hash to put the eggs. Add a little more oil in the
 pockets, if necessary, so the eggs don't stick. Carefully pour an
 egg into each pocket, cover pan and turn heat to low. Cook until
 eggs are set to desired doneness, about 2 minutes. Remove to a
 serving platter or place on individual plates and garnish with
 parsley.