Chorizo Hash with Garden Omelette

Nothing can express more love for someone than a freshly made breakfast in bed. Whether you know how to cook an elaborate breakfast or not, it’s really the sweet gesture that counts. So that’s exactly what I wanted to do for my husband this past weekend. I picked up a crisp copy of the New York Times and got some fresh fruits. While I was at the market, I spotted some fresh Spanish chorizo in the meat department. At first I was going to cook it by itself but then I though why not make a chorizo hash? That sounded so delicious in my mind and it turned out even better than I expected. This is such an easy breakfast to put together that you really have no excuse not making it! Here’s the recipe;

Serves: 2

Ingredients

For the Chorizo Hash

2 Medium Yukon Potatoes, diced and par-boiled (always start with cold water)
1 Medium White Onion, sliced
2 Cloves Garlic, finely chopped
1 Chorizo, casing removed
1 Cup Fresh Parsley, finely chopped
Salt & Fresh ground pepper as per taste
Pinch of sugar

For the Garden Omelette

½ Medium Red Pepper
½ Medium Green Pepper
1 Spring Onion
4 Large Eggs
Olive Oil
Salt & Fresh ground pepper
2 t Water (divided)

Directions

For the Chorizo Hash

  1. Caramelize the onions with a pinch of salt and sugar. Cook on very low heat until they are soft and brown, 20-30 minutes minimum. Stir occasionally and add few drops of water if they start sticking.

Meanwhile Prep the ingredients for the omelette.

  1. Transfer the caramelized onions into a small bowl. In the same pan cook chorizo and break it into small pieces as you cook.
  2. After cooking the chorizo, in the same pan add the caramelized onions, parsley and season with salt and pepper and cook for 10 minutes on medium heat.

Check on potatoes to see if they are done.

  1. Next, add potatoes and mix everything until well combined. Cover and cook potatoes on low heat until fully cooked.

Start cooking the omelette.  

For the Garden Omelette

  1. Heat up a non-stick medium pan with a little bit of olive oil. Sauté all the vegetables with a pinch of salt until tender. Keep the heat on medium.
  2. Whisk two eggs with 1t of water and add salt and pepper as per taste.
  3. Pour the eggs on top of the vegetables and continuously stir until the eggs are set.
  4. Fold the omelette and cook for another 5-8 minutes on medium to low heat, cover with a lid. When the omelet is cooked keep it warm in the oven or in the microwave while you cook the second one.

 

 

 

 

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