Mike Garten
Loaded with two types of potatoes, spicy chorizo, and sharp Cheddar cheese, this hearty breakfast will keep you full ’til lunch.
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Cal/Serv:
510
Yields:
4
servings
Total Time:
0
hours
45
mins
medium red onion, cut into 1/4-inch-thick wedges
large sweet potato (about 12 oz.), peeled and cut into 3/4-inch chunks
yellow potato (about 8 oz.), cut into 3/4-inch chunks
poblano pepper, cut into thin 1-inch pieces
large cloves garlic, smashed
oz.
fresh chorizo, casings removed
oz.
extra-sharp Cheddar, coarsely grated
Warm tortillas, for serving
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- Heat oven to 425°F. On large rimmed baking sheet, toss onion, potatoes, poblano, and garlic with oil and 1/4 teaspoon each salt and pepper. Arrange in even layer and roast until golden brown and tender, 25 to 30 minutes.
- While vegetables roast, heat large nonstick skillet on medium. Add chorizo and cook, breaking up into tiny pieces, until browned and crisp around edges, 5 to 6 minutes; transfer to bowl. Add eggs to skillet and cook to desired doneness, 3 to 4 minutes for slightly runny yolks. Toss chorizo with vegetables, then scatter with Cheddar. Return to oven to melt if needed. Serve with eggs and tortillas if desired.
NUTRITIONAL INFORMATION (per serving): About 510 calories, 32.5 g fat (11 g saturated), 23 g protein, 845 mg sodium, 28 g carb, 4 g fiber
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Source : Goodhousekeeping
