It is the Family Day Weekend here in Ontario - to some it just means a three-day weekend in February but to others it means a day to spend some quality time with friends and family. We are not ones to take the gift of time to spend relaxing for granted! Mom will be coming over later today and we shall spend a nice time outside for a leisurely walk, playing some games in front of the fire, and enjoying a feast!
The feasting part started early in the morning though when we enjoyed this great chorizo scramble for breakfast.
A few years ago, while we were in California, we had a chorizo scramble in some restaurant in some town . . . the details have gone dim. We do remember that it was an amazing mix of eggs, chorizo sausage, onions, potatoes, and cheese. From time-to-time we recreate it here at home.
This is the problem though as chorizo sausage is challenging to come by. I can find the cured chorizo sausage from Spain or Portugal in the shop but what you want for this dish is that zesty fresh sausage from Mexico. Due to culinary tradition, and the expense of imported Spanish smoked paprika, Mexican chorizo is usually made with chili peppers, which are used abundantly in Mexican cuisine. In Latin America, vinegar also tends to be used instead of the white wine usually used in Spain. The result is a full-flavoured sausage that adds a zip this dish.
Recently I have been able to find a few producers selling fresh chorizo at the various markets that we visit. When I spy it I grab a few pounds and hide it away n the freezer for a day I want to make Paul a treat. Today, Family Day, seemed to be such a day.
This scramble is simple; providing you have some fresh chorizo on hand, some veggies, and some leftover potatoes on hand!
olive oil or bacon fat
1/2 cup chopped onions (green, red, or yellow onions)
1/2 cup chopped, cooked potatoes (a great use for leftover potatoes!)
1/4 lb of Mexican chorizo sausage, removed from sausage casing
5 to 6 eggs, cracked into a dish and beaten
1/4 cup grated pepperjack cheese (or cheddar)
1/4 cup Cilantro, chopped
Heat the olive oil in a medum sized skilled over medium-high heat. Brown the chorizo making sure to break up any large pieces with a wooden spoon. Add the chopped, cooked potatoes and cook until heated through. Add the chopped onions and cook until softened. If you are not using lean chorizo, drain the excess fat from the pan before proceeding.
Pour the beaten eggs into the pan and scramble.
Sprinkle the cheese over the scrambled mixture.
Sprinkle with chopped cilantro.
NOTE: this is great served withcorn tortillas and salsa.