This is something I came up with that is loosely based on a recipe by Neal Fraser that he called Spanish-Style Scrambled Eggs. Enjoy this simple, quick version for a hearty, healthy breakfast.
1 tbs olive oil
1 link turkey chorizo sausage, casing removed
3 cups frozen hashbrowns
2 tbs to 1/4 cup roasted red peppers, diced
1/2 tsp smoked paprika
2 eggs
1/2 cup egg whites (whites from 2 eggs)
salt and pepper to taste
Heat oil in a non-stick skillet over medium heat. Add chorizo; cook thoroughly, about 8 minutes; remove from the pan and set aside. Add the hashbrowns to the hot pan adding more oil if needed. Cook till golden brown and crispy, 10-15 minutes. Return the chorizo to the pan with the hashbowns and add the red peppers and paprika stirring to combine. Whisk together the eggs and egg whites; add to the hashbrown mixture and cook, stirring frequently. Once the eggs are fully cooked the scramble is ready to serve. I recommend serving it with crusty bread. Serves 2-3.
1 tbs olive oil
1 link turkey chorizo sausage, casing removed
3 cups frozen hashbrowns
2 tbs to 1/4 cup roasted red peppers, diced
1/2 tsp smoked paprika
2 eggs
1/2 cup egg whites (whites from 2 eggs)
salt and pepper to taste
Heat oil in a non-stick skillet over medium heat. Add chorizo; cook thoroughly, about 8 minutes; remove from the pan and set aside. Add the hashbrowns to the hot pan adding more oil if needed. Cook till golden brown and crispy, 10-15 minutes. Return the chorizo to the pan with the hashbowns and add the red peppers and paprika stirring to combine. Whisk together the eggs and egg whites; add to the hashbrown mixture and cook, stirring frequently. Once the eggs are fully cooked the scramble is ready to serve. I recommend serving it with crusty bread. Serves 2-3.
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