Mrs. Jackson Cooks

Life through food

A post Christmas hangover brunch: mexican breakfast skillet

on January 1, 2012

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This is super easy to make, which is good when you’re trying to do it when hungover. And it’s full of veges and a bit of chilli – to replace the vitamins and flush out the toxins. Trust me by the time you’ve eaten this, you’ll feel much, much better!

Plus, you can use up Christmas leftovers as well, if you have them, or not. It doesn’t really matter. This is about reinventing the British classic of a fry up. Not that I’m opposed to a fry up, but sometimes you want something a bit different. Well this is it.

The original recipe came from here http://cookingtipoftheday.blogspot.com/2011/09/recipe-mexican-chorizo-and-eggs.html

But of course, I changed it. And without having eaten the original, I can’t tell you if mine’s as good or better, but I like to think so. And being British, I believe you’ve gotta have some bacon and sausages in it! You can fry the eggs in the same pan if you want but I found it easier to do them in another pan whilst I was finishing off the potato mix.

Mexican breakfast skillet

Serves 4

  • 4 medium sized potatoes, peeled and chopped into small cubes
  • 50g chorizo, finely chopped
  • 4 rashers bacon (of your choice), cut into lardons
  • 8 chipolata or cocktail sausages, or 4 normal ones
  • 1 onion, finely chopped
  • 2 peppers, finely chopped
  • handful of mushrooms, sliced
  • 2 large green chillis, cut thickly on diagonal (remove seeds if you don’t want too spicy)
  • 2 tsp cayenne pepper (or use 1 if you don’t want too spicy)
  • 5 cherry tomatoes, quartered (or 2 normal sized tomatoes)
  • 1-2 tbsp olive oil
  • 4 eggs
  • handful of chopped fresh coriander (optional)
  1. Preheat the grill. Grill the sausages on all sides until browned and cooked.
  2. Put the potato cubes in cold water to remove some of the starch. Drain and set aside.
  3. Meanwhile, heat a large frying pan (don’t add oil). Add the chorizo and bacon and fry over a medium heat until they start to release their oils, then turn the heat up so that they start to crisp.
  4. Then add the potatoes, onion and peppers. Fry for a few minutes, stiring well to coat in the bacon and chorizo oils.
  5. Then add the mushrooms, chillis and cayenne pepper and fry for a further few minutes until the potatoes start to go crispy and the mushrooms start to release their oils. If you need more oil, add slowly. You want enough to fry everything in but not so much its swiming in it. It depends how much fat is in your meats.
  6. Reduce the heat to a medium and cover the pan. Use tin foil if you don’t have a lid. Cook until the potatoes are cooked through.
  7. Take the lid off and add the tomatoes, stiring them in so they get all mushy.
  8. In another pan, fry the eggs in the olive oil until crispy underneath and cooked on top. Check for seasoning in potatoes (it shouldn’t need any as the bacon & chorizo will have a lot of salt anyway)
  9. Stir the coriander into the potato mix. If using large sausages, cut up into pieces and add to the potato mix.
  10. Serve the potato mix onto plates top with sausages, then top with the fried egg.
  11. Enjoy with some fresh orange and coffee and feel your hangover subside 🙂
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One response to “A post Christmas hangover brunch: mexican breakfast skillet

  1. fineale says:

    Sounds just the job.

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