An easy to make breakfast skillet, Sante Fe Breakfast
Skillet was inspired by a breakfast dish on the Denny's menu... I know Denny's...
who would have thought?
We ordered it long ago and liked it. I forgot about it and tried it again
recently, only to be disappointed. We
both remembered it better. It was sparse
on the veggies.. and far too greasy for my liking... so I decided to make my
own at home. With a few changes in
cooking method... I got it to come out just right... at least we thought so.
TIPS
I changed the cooking method for most of the dish... by oven
roasting the potatoes and the vegetables.. the dish was not greasy at all...
Another bonus for oven roasting instead of frying... is that
you pop it in the oven and the oven does the work for you.. no standing over a
hot stove.
I also made a heaping amount of veggies for the base...
making a meal hearty enough for supper.
The quantities listed are what I used.. you can use more or less of them
as you prefer.
I cut the oven in half .. then cut slices.
I roast the potatoes and the veggies on separate baking
pans... the potatoes take longer so I put them in the oven first.. then about 15
minutes into the baking.. I place the baking pan with the veggies in.
I line the baking pans with non-stick foil.. it works
perfectly.. nothing sticks and clean up is a snap!
Cut up the potatoes and place them in a large bowl... then
olive oil is a quick drizzle over them... toss them to evenly coat... (your hands
work best) ... then sprinkle them with a little onion powder and dump onto a
foil lined baking pan. Spread them out
then dust with Fajita seasoning...
In the same bowl you used for the potatoes.. dump the cut up
veggies.. a quick drizzle of olive oil ... toss them to coat... then dump them
on a foil lined baking pan. Dust with
Fajita seasoning.
Remember a little olive oil goes a long way... you use about
1 tablespoon on the potatoes and about 1 on the veggies... just eyeball it (as
Rachael Ray would say).
I use my Fajita seasoning to season the potatoes and the
veggies... you should try my recipe for it.. I keep it in a jar and use it in
so many recipes... click here for the recipe.
To dust the potatoes and the veggies lightly with the
seasoning.. I put some of the seasoning in a small strainer and gently tap it
as I pass over them on the baking sheet.
You do need to cook the chorizo in a pan.. but that doesn't
require a lot of work.. just a little watching and flipping.
You should be able to find chorizo in your grocery store...
we find it by the kielbasa and bacon. If
you don't see it ... ask the grocery manager.
Mexican chorizo comes in plastic casings.. they look like
orangey hot dogs. You cut the casing
open and squeeze out the chorizo into your skillet.. it's pasty ... as it
cooks.. take a spatula and break it into pieces.. it will crumble... it usually
is quite greasy... so you may want to drain it on paper towels after cooking...
This is a great dish to make for a crowd... just increase
the amounts of the ingredients... and either fry up your eggs like we did or
try making poached eggs... I have a perfect method for a crowd... make poachedeggs in the oven.. click here for the How-To post.
This recipe made two large portions... as pictured.
I hope you enjoy this delicious breakfast skillet!
Recipe: Santa Fe Breakfast Skillet
All you need:
2 links chorizo, cooked and crumbled *See TIPS
1/2 red bell pepper, cut into chunks
1/2 green bell pepper, cut into chunks
1/2 yellow bell pepper, cut into chunks
1 small onion, sliced *See TIPS
1 pkg. (8 oz. ) fresh mushrooms, quartered
6 small red potatoes, quartered
Olive oil
Sprinkling of onion powder for the potatoes
2 tablespoons Fajita seasoning
2 eggs fried or poached
All you need to do:
Preheat the oven to 375 degrees F.
Line 2 baking pans with non-stick foil.
Cut up the potatoes and place them in a large bowl... then
olive oil is a quick drizzle over them... toss them to evenly coat... (your hands
work best) ... then sprinkle them with a little onion powder and dump onto a
foil lined baking pan. Spread them out,
try to have most cut side up.... then
dust with Fajita seasoning... place them in the oven... and set the timer for 15
minutes.
In the same bowl you used for the potatoes.. dump the cut up
veggies.. a quick drizzle of olive oil ... toss them to coat... then dump them
on a foil lined baking pan. Dust with
Fajita seasoning.
When the timer goes
off... put the veggies in the oven with the potatoes and continue roasting for
about 30 minutes... until the potatoes are golden.. a little crispy on the
outside and soft on the inside... the veggies should be soft and a bit charred
(how soft and charred is up to you.. however you like it).
In the meantime, cook the chorizo and drain on paper
towels. When the potatoes and veggies
are done.. dump them and the cooked chorizo in the large bowl you used to prep
them... toss to evenly mix.
Place a "bed of the roasted potatoes/veggies on each
plate.. then top with the fried or poached eggs.
Serve immediately.
2 comments:
This sounds delicious! I will definitely try it. Thanks for the recipe *and* all the tips!
Thanks! I hope you try it!
Thanks for stopping by and taking the time to comment.
Linda
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