Chorizo & Chips Huevos Rancheros

Chorizo & Chips Huevos Rancheros

I’m not a “breakfast is the most important meal of the day” kinda guy. I don’t often eat breakfast, owing to the fact that I start the day later than most of you. :)
But, if I’m not going to have lunch, a big breakfast is in order.

Here’s one of my huevos rancheros variations.
(Triple-Decker Huevos Rancheros is my pièce de résistance.)

This morning, to serve just myself, I fried 3 sliced multi-colored small potatoes in canola oil, seasoned with salt & pepper and minced garlic at the end, so as not to burn the garlic.
Making potato chips in a pan is a bit tedious, but a texture somewhat crisp is achievable; use a big pan on medium to medium-high heat, and arrange the potato slices so that they don’t overlap much, and flip them periodically. A very thin, metal spatula works well.

A mild, mexican (uncooked) chorizo.

Meanwhile, I fried 3-4 oz. mild mexican chorizo, crumbling it as it browned. While both the chips and chorizo drained on paper towel to soak excess oil, I scrambled 2 eggs in the chorizo pan, and stirred in a bit of sour cream and chives when the eggs were done.  Adding a cream or sauce to scrambled egg, just when done, lowers its temperature immediately to help prevent overcooking.

I served it topped with hot sauce and chopped chive.
How is it?  It’s hard to beat potatoes, eggs, and sausage for breakfast… or lunch. :)

Huevos Rancheros with Mild Chorizo & Garlic Potato Chips

P.S. If breakfast were a country, this would be its flag:

Flag of the Republic of Breakfast

14 responses

    • Won’t you going to have a hard time finding Mexican-style chorizo in Italy? I bet you’ll have Spanish chorizo, but it’s completely different.
      I haven’t spent any time in Italy, but it was so difficult finding Mexican ingredients in France.
      Also, I remember my Portuguese friends preparing their cured chorizo (like Spanish) by splashing vodka on it and lighting it on fire! :)

  1. This looks amazing! I’ll have to try it sometime. I like the idea of having the chorizo separate from the eggs so you can combine just the right amount for each bite. :-). Beautiful photos!

    • Thanks, Annie! Ha, that’s exactly right! It’s best to mix it together just as you like while you eat it. That’s the way my favorite mexican kitchen does it.

    • I liked the color from the violet potatoes… I used those in my last masala, but the color was lost there.
      This is the first time I’ve used Mexican chorizo; I’d only had it eating out. I didn’t know quite what I was going to do with it – sort of an impulse buy. I’m thinking of using the rest by mixing a chorizo chicken wings recipe with your buffalo chicken sandwich recipe. Hmm. :)

      • That sounds great! I love how different Mexican chorizo is from Spanish :) The taste, texture, everything is so different – but so yummy! If you do that with the chicken – I hope you post it!

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