Smoked Chorizo Jumble with Skillet Homefries

I admit it, I love breakfast for dinner. Especially savory breakfast. There's just something comforting about it, something that reminds me of childhood... ahh nostalgia. However, I honestly can't ever remember having a dish like this growing up. In fact I'm pretty sure I just made this up. Whatever. It was scrumptious!

Skillet Homefries

• 5 medium or 4 large russet potatoes
• 1/4 cup bacon grease (or butter)
• 1 tsp garlic powder
• salt and pepper to taste

Smoked Chorizo Jumble

• 1 small onion
• 3-4 crimini mushrooms
• 4-5 mini sweet peppers
• 14-16 oz smoked chorizo links
• 3 eggs
• 2 tbsp milk
• salt and pepper to taste

First things first, let's cut up the potatoes! Potatoes are on my list of five super foods (bacon, butter, onions, potatoes, eggs!) Cut them up into a medium dice. I would like to point out that I eat organic. I don't wash the dirt off my potatoes before using them.

Well, unless they're really dirty. Then I say forget that organic business I'm washin' these puppies.

Next take a large skillet and heat up the bacon grease between medium and medium-high until it smells fragrant and feels hot when you hold your hand over (not in, over) the pan. Now is the time to throw those potay-tays in. 

The last of my bacon grease. I guess we'll be cooking more bacon tomorrow.

So now comes the fun chopping part!! I lovelovelove chopping things. I also love folding laundry. I find something satisfying about putting things in order, does that make me weird? Aaanyway. Get out all of the ingredients you need to chop, like so.

Now you're going to have some residue from the potatoes on your knife and board so I'll tell you a trick. Rinse your knife and just flip your board over! Saves time, energy and water cause you're going to wipe down your counter after this anyway, right? 

QUICK! Stir those potatoes up a bit. At this point add your garlic powder, salt and pepper. If it looks like they aren't cooking or are cooking too fast, adjust the heat as needed. Remember to keep stirring them occasionally. Preheat your oven to 250 degrees so you can keep them hot while you make the jumble.

Back to the jumble. Chop in order, onions small dice, mushrooms medium dice and sweet peppers lazy-woman's julienne.

Oh so pretty! Now I want you to quarter the links of chorizo lengthwise and cut them into half inch pieces. The finished product. And by the way, I have no qualms about this meat-to-vegetable ratio.

Your potatoes should be getting along nicely at this point. Throw them on to a half or quarter sheet pan to keep them warm in the oven. Don't cover them because that will cause condensation to form and it'll just be kinda gross.

Using the same skillet used for the potatoes (yes! the unwashed pan!) saute on medium heat the chorizo and onion- notice how I kept it separate in the photo? Yep. This is the reason. While that is all sauteing up nicely, whisk together the three eggs and milk.

If your onions are translucent at this point and the sausage is sizzling nicely, add the mushrooms and peppers. Cook for 4-6 minutes or until the peppers are soft. Gently pour in the egg mixture, stir and let it cook until the eggs are all firm. Salt and pepper to taste and serve with hot sauce(s!?) ketchup, mayo, whatever.

Aaaand a close up!

Enjoy. :)

Much love,

Tirienne