BREAKFAST SKILLET

April 2, 2020

 

Ingredients
Kosher salt
4 small Yukon Gold potatoes
Tuscan Herb Olive oil as needed
½ cup sliced oyster mushrooms
¼ cup caramelized onions
¼ cup julienned roasted peppers
½ cup cooked chorizo
Salt and pepper to taste
1 tablespoon chopped flat leaf parsley
¼ cup shredded provolone
2 farm eggs
1 tablespoon finely chopped chives

Directions
Preheat oven to 350 degrees.
On small baking sheet, spread thick layer of kosher salt. Place Yukon Gold potatoes on salt layer, then place in oven. Cook until potatoes are fork-tender, approximately 20 minutes. Let potatoes cool.
Bring small sauté pan to medium-high heat, then add approximately 1 tablespoon Tuscan Herb Olive Oil to pan. Add mushrooms and cook until brown and crispy on outside.
Add caramelized onions, roasted peppers, and chorizo to pan and warm ingredients through.
Pour approximately ¼ cup Tuscan Herb Olive Oil into another shallow sauté pan and bring to medium-high heat. Smash cooled Yukon Gold potatoes by hand and fry in olive oil until crispy on outside. Season with salt and pepper.
Add fried potatoes and fresh parsley to chorizo mix and toss in sauté pan until everything is evenly combined.
Top “skillet” with provolone cheese and place in oven until cheese is completely melted. Once cheese is melted on skillet transfer ingredients to plate or just serve in sauté pan.
Top with over-easy fried egg and lots of freshly cut chives to finish.

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