Chorizo potatoes with eggs can be served with a corn tortilla. (Kate Lawson / The Detroit News)
Weekends are a wonderful time for a leisurely breakfast. I’m always tempted to make a tall stack of pancakes served up with warm maple syrup and crisp bacon. Occasionally I dream of a big pile of French toast with crispy edges and a soft custardy center topped with fresh fruit. Then I think about the calories and calm down.
Eggs are my go-to then, and they never disappoint — scrambled, poached or fried. A few months ago, my daughter and son-in-law acquired three lovely hens and a rooster. The chickens have gorgeous plummage, and the hens offer up small eggs with yolks so rich that eating them feels like an indulgence. When my daughter brought some to us over the holidays, I immediately banished the idea of pancakes and dreamed of how I would serve up these precious oeufs.
This chorizo and potato hash made the perfect nest for these delicious eggs.
Chorizo Potatoes and Eggs
2 large potatoes
¾ pound bulk chorizo sausage
1 large onion, chopped
½ cup grated cheddar cheese (optional)
Parboil potatoes until just tender, drain and cool. Cut into cubes. Cook chorizo in skillet until lightly browned. Stir in onion and potatoes and cook over medium high heat until potatoes are brown and onion tender. Cover skillet and let simmer for 5 minutes. Make 4 indentations in chorizo mixture and break an egg into each indentation. Cover and cook for 5 minutes until eggs are set.
Sprinkle with grated cheese if desired. Serves 4.
Per serving: 412 calories; 23 g fat (9 g saturated fat; 50 percent calories from fat); 28 g carbohydrates; 263 mg cholesterol; 707 mg sodium; 22 g protein; 4 g fiber.