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.
6 comments:
What's the package of the soyrizo look like?
Elaine, I have added a photo of soyrizo from a like-minded blog from Canada.
Looks tasty. I haven't seen it before. I wonder where I can get it.
I pick up soyrizo in my local Vons supermarket. I don't think this is just a California thing but we are probably luckier than most that way.
The book 20 Minutes to Dinner (see link at the right) has a recipe for making your own! I haven't tried it yet but I figure I will eventually.
These breakfast potatoes look absolutely fantastic. I may have to try this over the weekend, though perhaps with a substitution for the soyrizo.
Hi Stephanie,
I would love to hear how yours come out and what you used as a substitute.
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