Thursday, July 5, 2012

breakfast: vegan cheesy chorizo potatoes

        This spicy Mexican inspired dish is a great change of pace to your traditional breakfast of oatmeal or pancakes.
I used Russet Potatoes, Soyrizo, Almond cheese "pepperjack style" so good and a little spicy. Served with a corn tortilla. Delicious.

About one medium russet potato per person, peeled and I slice them about the size and width of a quarter. The thinner the pieces, the faster they cook. Heat a large skillet, coat the bottom of the pan with oil, about a couple tablespoons. Once the oil is hot add the potatoes, season with garlic powder & pepper. When the potatoes are almost done, I squeeze a few tablespoons of chorizo. Usually I add three tablespoons for four potatoes. Finish with salt & top with shredded pepperjack style cheese. 
Breakfast is served.

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