Monday, January 21, 2008
Breakfast potatoes variation
I never get tired of potato variations. This one features soyrizo - which I note keeps better than the meat version and, as I have noted before, tastes every bit as good - and fresh baby spinach. These directions make plenty for two.
1-2 Tablespoons olive or neutral oil
1/4 large onion (or 1 small onion)
1 large baking potato (can also use new potatoes)
1/3 package of soyrizo (soy version of chorizo)
1/4 pound mushrooms
handful of fresh spinach leaves
parsley, salt, pepper
Chop up the onion, saute at medium heat until a bit soft. Add the chorizo, smash around the pan, fry until it starts to crisp up. Chop up the mushrooms roughly, toss into the mix and keep turning to get them cooked a bit. While the mix is cooking, slice the potato thinly, then add. Turn over several times to mix, then cover for a few minutes to let the potato get nearly cooked through. Take off the cover, turn as needed to get to the doneness and crispiness that you desire. Near the end, throw in the spinach leaves, cover again to steam a bit. Take off the cover, cook to desired doneness. Serve sprinkled with parsley, offer salt and pepper.
As usual with this type meal the ingredients and amounts are totally in your power. You might prefer to make it with leftover potatoes, already cooked, or put the sliced potatoes in the microwave for a few minutes to cook before adding. If they are sliced thinly enough they do cook fairly quickly in the pan, so it's up to you.
Picture of soyrizo stolen from the urban granola - http://urbangranola.blogspot.com.