Corned Beef and Cabbage Pie

Corned beef and cabbage pie.

Corned beef and cabbage pie.

Pi Day, March 14, is not a favorite of mine; I don’t care for sickeningly sweet dessert pies and, to my mind, associating a significant achievement in mathematical understanding with a meaninglessly arbitrary calendar date smacks of numerology. (Consider Neil deGrasse Tyson’s take on it here.)

Still, I appreciate the frivolity of partying for no real reason other than the coincidence of a date and mathematical constant, so I’m up for a Pie Day this year and looking forward to the upcoming Saint Patrick’s Day, at least the ridiculous way we observe it in the United States: with lots of beer and delicious corned beef and cabbage, but perhaps not the parades.

For this meal we decided to roll Pi Day and Saint Patrick’s Day treats into one: a meat pie. While corned beef and cabbage would be wonderful fillings for, say, cornish pasties, today’s pie should be as round as possible.

Corned beef brisket.

Corned beef brisket. (No, it wasn’t cooked this way, it’s just resting in the warm oven. :) )

To begin preparing the pie filling, we cooked a store-bought corned beef brisket (3 1/3 pounds including liquid in package) in a roasting pan in the oven. The roasting pan was filled to about 1 inch depth with a mix of water and beer (a bottle of Milwaukee Brewing Co.’s Polish Moon sweet milk stout), pepper corns, whole mustard seed and the random pickling/corning spices supplied in the package. Specifically, we cooked the brisket, fat-side up, for 2.5 hours, covered, at 350° F and then about 20 additional minutes, uncovered, at 375° F.

Corned beef brisket cubed for pie filling.

Corned beef brisket cubed for pie filling.

After resting for some time, about half of the brisket (perhaps a bit more than 1 pound), was cut into medium/large cubes. While larger than the vegetable filling ingredients (below), I wanted to retain the meat texture rather than turning it all into a fine mince.

Onion, carrot, potato, and cabbage for pie filling.

Onion, carrot, potato, and cabbage for pie filling.

To prepare the filling, we finely chopped or cubed savoy cabage (1/2 head), yellow onion (1/2 large), carrot, and a few red potatoes. These were then sautéed in fatty drippings from the corned beef, and seasoned with dill and thyme.

Sautéing vegetables for pie filling.

Sautéing vegetables for pie filling.

So that the filling would be moist, we added water and flour to thicken into a roux-like sauce.

Add water flour while sautéing to make a roux-like sauce.

Add water flour while sautéing to make a roux-like sauce.

Finally, the filling was seasoned to taste with the additions of ground black pepper, nutmeg, and mustard (e.g., Grey Poupon Country Dijon) and the cubed corned beef added; since the corned beef and its drippings are so salty, there’s definitely no need for added salt!

Preparing the pie crust dough in a food processor.

Preparing the pie crust dough in a food processor.

Now, on to the pie crust… not our area of expertise, but my partner volunteered to do all the work here; she prepared a wonderful flaky, cream cheese pie crust guided by this recipe and some tips from a Betty Crocker cook book.

If you’re not willing to make the pie crust from scratch, I’ve had good luck using Trader Joe’s pie crust, although it is sweeter than this and a bit sweeter than I like for a savory meat pie.

Making the pie shell.

Making the pie shell.

The pie shell was filled and the top piece cut slightly larger than the pie dish, so that it could be folded over the edge of the lower crust piece, and pinched closed.

Completing the pie shell.

Completing the pie shell.

Vent slits were cut into the pie top, and we baked it for about 45 minutes at 375° F, painting the top with an egg wash about half way through the cooking, and removing it when the crust was a beautiful golden brown.

Baking the pie.

Baking the pie.

From the oven, let the pie rest for a bit and enjoy a beer before digging in.

The finished, resting corned beef and cabbage pie.

The finished, resting corned beef and cabbage pie.

Thankfully, this meat pie held together quite well and, thus, is the easiest thing in the world to serve… just deliver a piece or two, or three, per person. :)

A slice of corned beef and cabbage pie.

A slice of corned beef and cabbage pie.

This was a great dinner, and the leftovers look good too… so I’ll have it both for Pi Day and for Saint Patrick’s Day. This would make a fine meal for Saint Patrick’s Day itself or based on the leftovers from that feast.

Here is the pie crust recipe we used:

and some pie recipes that we didn’t use, but in which you might be interested:

Here are a couple related posts of mine:

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Potato and Italian Sausage Salad

Potato and Italian Sausage Salad.

Potato and Italian Sausage Salad.

A fellow blogger that I’ve just begun following recently posted a winter potato salad that is different than most potato salads especially in that it contained sliced kielbasa sausage. While I’m happy to eat vegetarian dishes, this struck me as particularly satisfying to serve as a meal, so I considered what ingredients I had on hand and came up with this idea: potato and Italian sausage salad. My version is similarly of the season in that today is a cold, snowy New England day… the sort that dissuades you from running to the market for just the right ingredients.

For this salad, you’ll need the following ingredients:

  • red potatoes, about 8 large, quartered or smaller (bite-sized)
  • Italian sausages, 3 sweet or hot, fresh (or uncooked from frozen)
  • yellow onion, 1 medium
  • baby spinach leaves, a few hands-full, fresh
  • Parmiagiano-Reggiano or other hard Italian cheese, cut into tiny pieces (about 1/4 inch cubes) or coarsely grated

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and, for the dressing:

  • mayonnaise
  • olive oil
  • balsamic vinegar
  • fennel seed
  • black pepper
  • red pepper flakes (optional)
  • oregano (sparingly to taste)
  • Dijon mustard
  • apple cider vinegar

My dressing had a generous amount of fennel seed, freshly ground black pepper, and red pepper flakes.
As usual, I didn’t measure my ingredients; if you need hints on quantities, consider this recipe.

Dressing base ingredients. (Red pepper flakes, Dijon mustard, diluted with apple-cider vinegar, not shown.)

Dressing base ingredients. (Red pepper flakes, Dijon mustard, diluted with apple-cider vinegar, not shown.)

I originally meant this to be a potato salad with Italian flavors, but punched it up with Dijon mayonnaise, that of course goes quite well with sausage and potato.

To prepare:

Start by steaming the quartered potato; cook until tender. Meanwhile, cook the sausages. Mine were frozen, so I start by boiling them then, after cooked thoroughly (in a skillet of just-boiling water, over medium low heat, perhaps 20 minutes), poor out the water and brown them.

Boiling fresh Italian sausage and steaming red potato.

Boiling fresh Italian sausage and steaming red potato.

For uncooked sausages that are not frozen, you can also brown them first in a skillet, then boil them to cook through afterwards. (This latter method has the advantage of not risking the separation of fat in the casing, that sometimes results in the casing breaking and spewing hot fat all over.)

While browning the sausages in a pan, add the sliced onion and brown it as well.

Browning onions and cooked Italian sausage.

Browning onions and cooked Italian sausage.

When the potatoes are tender, remove from heat, but add the spinach to the steamer basket (and cover) to lightly steam the spinach.

Once all these ingredients are done, let them sit perhaps an hour to cool to approximately room temperature. This is a good time to prepare the dressing in which you’ll toss the aforementioned prepared ingredients.

Whisk the dressing ingredients in a large bowl to taste, to yield approximately 1/3 cup total; you might wish to use some water to dilute it to a consistency suitable for tossing.

A salad dressing of mayonnaise, olive oil, balsamic vinegar, fennel seed, freshly-ground black pepper.

A salad dressing of mayonnaise, olive oil, balsamic vinegar, fennel seed, freshly-ground black pepper.

Once cooled, toss the cooked ingredients and cheese in the dressing. I used a bowl scraper to turn and distribute the dressing ingredients.

Ready to toss the ingredients with the dressing.

Ready to toss the ingredients with the dressing.

Lastly, refrigerate the salad for a number of hours, tossing occasionally to redistribute the ingredients and dressing; also, taste test it and, if desired, add more diluted mustard, black pepper, and/or red pepper flakes. Letting the salad sit for a time also allows the fennel seeds and had Italian cheese to soften slightly before serving.

I removed this salad from the refrigerator for an hour or so and served it at about temperature for dinner.
It’s an unusual “meat and potatoes” meal, but perfectly satisfying all on its own!

Potato and Italian sausage salad.

Potato and Italian sausage salad.

Here are some recipes you might like; the first inspired me here and the other is a favorite from Mark Bittman:

Thanks for the inspirational recipe, Mimi! :)

Mustard and Black Pepper Pork Tenderoin

Mustard and Black Pepper Pork Loin with a salad of mixed greens, fingerling potatoes and blanched red onion.

Mustard and Black Pepper Pork Tenderloin with a salad of mixed greens, fingerling potatoes and blanched red onion.

This one is pretty much just an easy serving suggestion.  Pork tenderloin is one of the easiest meats to prepare since it’s inherently tender… one just needs to be sure not to overcook it.

Here, I first browned the tenderloin in a bit of oil in a pan.  Then I slathered the pork with mustard (Grey Poupon Country Dijon), a bit of olive oil, and freshly ground Tellicherry peppercorns, and cooked it for 25 minutes or so in a 325° F oven until it was about medium (still slightly pink) doneness.

I served the pork topped with a simple sauce made of the mustard, thinned with balsamic vinegar (if I recall correctly :) ). It was accompanied by a mixed green salad including boiled fingerling potatoes and blanched strips of red onion. (From the looks of them, these may be fat finger[ling] potatoes :) .)  You can blanch the onion strips by tossing them in the water with the boiling potatoes just before draining.  The pototoes and onion were tossed with a bit of Trader Joe’s Goddess Dressing. (See this post if you wish to make your own version of this great dressing.)

This dinner is easy and delicious. I could also imagine rolling the tenderloin in cracked peppercorn, as you might have a peppercorn-encrusted beefsteak.

Cod with Tomato & Onion and Mashed Acorn Squash

Cod with tomatoes and onions accompanied by mashed acorn squash

Cod with tomato and onion accompanied by mashed acorn squash

As I said recently, I only have time for about one post a month lately, so lets get July out of the way.

I picked up some frozen cod fillets at Trader Joe’s and was in the mood for a seafood dish with tomatoes, so came up with this tasty main and side dish.  The acorn squash has been on the countertop for months – perhaps since wintertime, so it was time to use it… it’s nearly the fourth of July!

Ingredients (to serve 2) for the cod:

  • cod pieces, ~1 pound, e.g., Alaskan cod pieces, thawed from frozen
  • diced tomatoes, 1 can, e.g., Hunt’s natural fire-roasted diced tomatoes
  • 1 onion, I used a small red onion cut top to bottom into strips
  • garlic, ~4 cloves, sliced thinly or minced
  • olive oil, a couple tablespoons
  • fennel seed, ~1 tablespoon, or to taste
  • salt and pepper, to taste
  • cayenne powder, ~1/8 teaspoon, or to taste

Ingredients for mashed acorn squash:

  • acorn squash, 2 medium, halved, seeds and veins removed
  • red potatoes, ~8 small
  • olive oil or butter
  • dijon mustard, ~1 teaspoon, to taste
  • salt and pepper, to taste

First, to prepare the squash, bake the squash halves, open side down, with the whole red potatoes in a baking dish with about 1/4 inch of water, for about 50 minutes at 375° F until potatoes are tender.

While the squash is baking – perhaps 1/2 hour in – prepare the cod, by first sautéing the onion strips in olive oil, when partially cooked, add the cod pieces.  Once the cod and onions are nearly cooked, add the can of diced tomatoes undrained, garlic, and fennel seed and mix carefully, so as not to break up the cod pieces too much. Reduce to a simmer, and add the spices to taste, simmering a while, perhaps until the fennel seeds soften a bit.

Alaskan cod with tomatoes and onion

Alaskan cod with tomato and onion

When the acorn squash is done baking, allow it to cool a bit and scoop it out and place  in a bowl with the whole unpeeled potatoes and mash, e.g., with a potato masher, adding olive oil sparingly to develop the desired consistency and flavor. Flavor with mustard, salt and pepper to taste.

baked acorn squash and red potatoes

baked acorn squash and red potatoes

To serve, place roughly equal amounts of both on a plate and top mashed acorn squash with paprika, e.g., I used smoked paprika.

Cod with tomatoes and onions, accompanied by mashed acorn squash

Cod with tomato and onion, accompanied by mashed acorn squash

This was a nice dish that I’d  make again – both the fish and/or the mashed squash.  I didn’t consult any recipes this time, but I see there are a number of similar cod dishes on web sites, often baked.

I hope you enjoy it or perhaps it inspires you to create something with flavors you love… here I think the fennel and mustard made it great, but those are amongst my favorites!

Whitefish with Roasted Fennel and Potato

Pangasius fillet with roasted fennel and potatoes and fresh cilantro yogurt sauce

Pangasius fillet with roasted fennel and potatoes and fresh cilantro yogurt sauce

I love the flavor of fennel, both in seed form and as whole fresh fennel bulb, so I just recently bought some of this springtime favorite at the grocery store. I’ve also started experimenting with eating the stalks and fronds (that many recipes would have you discard or save for soup stock), so I put together a dinner that used the whole thing.

It seemed fennel and whitefish would go quite nicely together, and I found a couple recipes online (linked below) that I used as a guide. I’ve been using pangasius lately (from frozen), for the same reason everyone else is, it’s inexpensive, farm-raised, and tasty.

First, I roughly cut fennel bulb and red potatoes. I also chopped the fennel stalks and fronds, but left them aside, since they don’t need so much time in the oven. I coated a baking pan with olive oil, and tossed the potato and fennel, salt and peppered them, to prepare them for a 425° F oven.

Fennel bulb and red potatoes prepared for oven roasting

Fennel bulb and red potatoes prepared for oven roasting

Roast the vegetables (uncovered), for perhaps 40 minutes, initially; every 10-15 minutes, toss them so they cook and brown evenly.

While roasting, prepare a yogurt sauce to accompany the fish. I made a sauce from homemade yogurt, chopped cilantro, cumin powder, lime juice, salt, pepper, and a dash of cayenne powder.

When the potatoes are somewhat tender, mix in the chopped fennel stalks and fronds, and continue cooking for perhaps 15 minutes.

Oven roasted fennel and red potatoes

Oven roasted fennel and red potatoes

When the potatoes are pretty much done, it’s time to add the fish. Since it’s easy to bake fish in a hot oven as well, I decided to make this a one-pan meal, placing the pangasius fillets atop the partially-roasted vegetables for a final 15-20 minutes of baking.  I spread some mashed garlic on the fillets and seasoned them simply with salt and pepper before placing in the oven.

Pangasius fillets baked atop roasted fennel and potatoes

Pangasius fillets baked atop roasted fennel and potatoes

The dish is done when the fish is cooked through and just be flaked slightly with a fork, but not dry.

I served a single fillet atop the yogurt sauce, with the fennel and potatoes on the side, and some lime slices; wedges would have been more convenient for squeezing on the fish.

Whitefish with fennel, potatoes, and cilantro yogurt sauce

Whitefish with fennel, potatoes, and cilantro yogurt sauce

This was really nice and you can see I made three servings, so I’m happy to have leftovers for tomorrow – and the next day. :)

Here are some recipes you might like, that I consulted for ideas:

Swiss Chard Gołąbki with Apple-Tomato Sauce

Swiss chard gołąbki with apple-tomato sauce and sour cream

Those of you of Polish heritage, like me, will likely be familiar with gołąbki; they’re delicious stuffed cabbage rolls, often with meat and rice inside and covered in a tomato sauce.

This is a similar dish but vegetarian and made with swiss chard rather than cabbage leaves, and a sauce with an extra touch of sweetness from apple.  It’s based on a recipe for “Baked Swiss Chard Rolls” given to me by a friend who often shares her home-grown chard.

Filling rainbow chard leaves with a mixture of spiced mashed potato and slivered almonds.

I made more potatoes and a more rolls in total than the recipe called for.

Chard leaves with stuffing, ready to roll-up.

The chard leaves are pretty substantial, so it wasn’t difficult to roll them.

Swiss chard rolls in a lightly oiled baking pan, ready to be topped with sauce.

As I had just oven-roasted tomatoes for salsa, I made fresh tomato purée in a blender.

Tomato and apple purée to top the rolls before baking

Here’s the recipe as it was given to me:

  • swiss chard, 1 bunch
  • potatoes, 2 medium, boiled, peeled, and mashed
  • onion, 1/2 cup, chopped
  • cumin seeds, 1/4 t., toasted
  • cayenne powder, 1/8 t.
  • peanuts, 1 T., crushed, toasted
  • basil, 1/4 t. dried
  • salt, 1 t.
  • tomato purée, 1 cup
  • walnuts, 1/4 cup, coarsely chopped
  • dates, 2 T., chopped
  • apple, 1 small cooking, cored, grated, dressed with lemon
  • sour cream, for garnish
  • tomato wedges (optional)
  1. Select 6 large, perfect chard leaves. Trim off all but 1/2 inch of the stem. Wash the leaves well.
  2. In a large saucepan, bring 6-8 cups of lightly salted water to a boil over high heat. Push the leaves gently down into the boiling water and cook uncovered until limp, 1-2 minutes.
  3. Position rack in center of oven and preheat oven to 375° F.
  4. In a small mixing bowl, combine the mashed potato, onion, cumin, cayenne, peanuts, dried herbs and 1/2 t. salt. Mix well.
  5. Divide the mixture among the chard leaves, roll up the leaves, tuck in the ends to enclose stuffing. Place seam-side down in a 3-quart (13 x 9″) baking dish.
  6. Combine the tomato purée, walnuts, dates, apple, and remaining 1/2 t. salt. Stir well and pour over the chard rolls to moisten the entire surface. Cover the pan and bake until the filling is hot – about 15 minutes. Transfer to a warmed serving dish. Top with sour cream and garnish with tomato wedges (if desired.)

I liked this vegetarian recipe that was amenable to modifications (e.g., I used slivered almond and pine nuts, and puréed the apple into the sauce rather than grating it). Compared to typical gołąbki, the swiss chard (instead of cabbage) leaves are somewhat tough to eat with just a fork. Be sure to cook the chard leaves until tender. I also baked these for more than double the time suggested, just be careful not to allow the sauce to burn.

Summertime Bounty Breakfast

A breakfast of summertime bounty

I’ve been away from blogging for a bit but have just wrapped up weeks of work (on this year-long project) that culminated in a research paper manuscript submission last night; now I’m looking forward to time for friends… and for breakfast, and perhaps the two combined.

Here’s my morning’s breakfast of summertime bounty with ingredients from the farmer’s market and some lovely friends:  scrambled egg and skillet potatoes with avocado and mesclun of arugula and other salad greens home-grown on my front porch, thanks to a lovely person that trusts me to babysit them.

The skillet potatoes are sliced red potato from the market, pan-fried in canola until tender, seasoned red pepper flakes, oregano, fennel seed, salt, and pepper and with shallots and garlic from a generous friend’s garden.

The scrambled egg is prepared with crisp corn tortilla strips and red pepper spread. Unfortunately, I did not know the chicken. :)

A breakfast of summertime bounty

Happy summertime eating with your fresh ingredients and friends!

Salade Niçoise

Salade Niçoise: a french treat with tuna and anchovies

Here’s a delicious and colorful salad that makes a whole meal… and it’s perfect to make with your fresh vegetables on a warm summer day.

There are a number variations of the Niçoise Salad, common in its namesake city, Nice, France, and along the rest of the Côte d’Azur, where I first enjoyed it.
Apparently it became popular in the states because of Julia Child.

Last night, in anticipation of this salad, my companion and I biked around our city to procure vegetables from the yard and from a little farmers’ market (4-7pm!).  After a nice summer evening’s ride with a short stop for live music and visiting friends, we prepared our ginormous Niçoise salad from these ingredients (for 4 meal-sized servings):

  • romaine and other leaf lettuce, torn to bite sized
  • Nasturtium leaves, chopped
  • fresh basil leaves, chopped
  • fresh parsley, chopped
  • scallion greens, from 2 scallions, finely cut
  • green beans, 1 pound, blanched (we substituted some nice Dragon Tongue Beans that surprising lost their purple stripes when cooked)
  • ripe roma tomatoes, 3, quartered and coarsely chopped
  • eggs, 4, hard-boiled, and quartered
  • fingerling potatoes (~1/2 pound), boiled (e.g., with the eggs)
  • green olives, pitted
  • tuna, 1 can, partially drained of oil
  • anchovy, about 2/3 of one very small jar

Dressing ingredients:

  • balsamic vinegar, 1 T.
  • apple cider vinegar, ~1/8 cup
  • Dijon-style mustard, 1-2 T. (e.g., Grey Poupon Country Dijon)
  • honey, ~1 t., to taste
  • olive oil, 1-2 T.
  • water (sparingly, to dilute slightly if desired)
  • capers
  • salt & pepper, to taste if desired

Niçoise Salad

To serve, we tossed the cooked beans with dressing, and placed them atop the chopped lettuce on a large platter and arranged the other toppings, leaving the tuna and anchovies for last, and finally lightly drizzled the salad with the rest of the dressing and olive oil.

Salade Niçoise, plated

I enjoyed this both for dinner and my subsequent day’s lunch. :)

Give it a try and experinece this tasty sample of southern France, especially if you can find some beautilful vegetables in your garden or at your farmers’ market!

Update (June, 2013):

I made this again… this time with the traditional green (string) beans and used a combination of pimento-stuffed spanish olives and jalapeno-stuffed olives. Also, I used a spicier Dijon mustard (Trader Joe’s)… mmm, still awesome.

Salade Niçoise

Salade Niçoise

Colorful Coconut Cream Curry

Colorful curry with carrot, red potato, broccoli, and coconut cream served with jasmine rice and raita

It’s been a few weeks since my last post, mostly because I’ve been making some old favorites that I’ve already posted and otherwise enjoying the nice weather and summertime.

Today’s post is a new off-the-top-of-my-head vegetable curry with a lot of color. I’ve done a number of indian and thai curries, but this one may be something of a haphazard fusion of the two, as I just chose my ingredients by whim.

Ingredients for the rice:

  • jasmine rice
  • cumin seed
  • bay leaves
  • cinnamon stick
  • hot curry powder
  • salt

Ingredients for the raita:

  • yogurt (I was lucky to have been given some homemade, from cow’s milk)
  • garlic, minced
  • carrot, julienned
  • green pepper, finely chopped
  • tomato, cored, seeded, and finely chopped
  • garam masala
  • saffron threads
  • salt

Ingredients for the curry:

  • canola oil
  • water
  • carrot, peeled and sliced
  • red potato, skins intact, small-diced
  • broccoli, bite-sized pieces, steamed
  • red onion, sliced (top to bottom) into thin strips
  • garlic, minced
  • habanero pepper, seeds and veins removed, finely minced
  • cumin seed
  • turmeric
  • garam masala
  • salt and pepper
  • coconut cream/milk
  • cilantro (chopped fresh or crushed dried)
  • thai bird peppers (one per serving)

I chose coconut cream for sweetness; you could substitute coconut milk (or even a yogurt) if you prefer.  Here’s one discussion of Coconut Milk vs. Cream.

Preparation:

First, to prepare the rice, I simply put the ingredients in a rice cooker and let it do its thing; afterwards I removed the cinammon stick and bay leaves and added them to the curry.

While the rice was cooking, I prepared the raita.  (Of course, if you want a vegan dish, you’ll have to skip the yogurt-based raita.)  Simply mix all the ingredients together, and let sit.  (This is also nice to make in advance, and refrigerate, as the flavors mellow and blend together.)

I prepared the curry in a 12 inch cast iron skillet; first toasting the cumin seed, then mixing the spices and oil, garlic, onion, hot peppers, and cooking the potatoes.  I added the sliced carrot later, as it was sliced thinner and would cook faster.  Add water occassionally as necessary to avoid sticking to the pan, and add the (separately steamed) broccoli and the coconut cream after the potatoes and carrot are cooked to suitably tender.

Coconut Cream Curry with raita and spiced jasmine rice.

I served the rice, curry, and raita sprinkled with some crushed dry cilantro leaf and a (cooked) whole red thai bird pepper.  (This hot pepper makes it easy for each diner to spice it up to their own taste.)

A colorful curry with rice and raita

That’s it! I hope this inspires some colorful cooking for you to share to likewise share with the wonderful people that color your life. :)

By the way, WordPress tells me this is my hundredth post!
(Now the money will start rollin’ in, right?)

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