Kick-off your day with a vegan breakfast recipe that’s quick and super easy to prepare!
Start your day right with a warm and filling vegan breakfast recipe that, filled with peppers and spices, will leave your mouth tingling. Made using potatoes and Chorizo, this recipe is easy to prepare and can either be had on its own or put inside a burrito for a breakfast roll. Enjoy the flavors of Chorizo crumbles and assorted vegetables in these traditional country-style fries.
- 3 medium russet potatoes
- 2 tbsp olive oil (divided use)
- 1/2 can Loma Linda Chorizo
- 1 medium onion, chopped
- 1 medium red bell pepper
- 1 clove garlic, minced
- 1 jalapeño pepper, seeded, minced (optional)
- 1 2/5 tsp season salt
Peel potatoes and finely dice them (1/3 inch pieces). Place in pot and cover with lightly salted water. Bring to boil on high, reduce heat to low, and simmer 4 minutes.
Drain potatoes and place in bowl of ice water. Set aside.
Brush a large heavy skillet with 1/2 tablespoon of the oil. Place on medium low heat. Add the Chorizo; cook about 8 minutes, stirring occasionally, until the Chorizo is nearly dry and browned in places.
Remove Chorizo to a large plate, scraping the skillet fairly clean. Break Chorizo into crumbles to cool and set.
Drain potatoes and pat dry.
To the same skillet, add the remaining 1 1/2 tablespoons oil. When hot, add the potatoes, onion, bell pepper, garlic, jalapeño, and season salt. Cook about 12 minutes, stirring 3-4 times, until browned in places.
Add back the Chorizo. Serve hot.
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