Kick-off your day with a vegan breakfast recipe that’s quick and super easy to prepare!
3 medium russet potatoes
2 tbsp olive oil (divided use)
10 oz. (1/2) can Loma Linda Chorizo
1 medium onion, chopped
1 medium red bell pepper
1 clove garlic, minced
1 jalapeno 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, jalapeno, 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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