First, a reminder: have you voted for the Pig & Quill in Cook Taste Eat’s Facebook contest yet? Voting closes Friday, and I am dreadfully behind, so if you could pull out all the stops and convince everyone know you to vote, that’d be great. On the line: an opportunity to cook and film with celeb-chef and restauranteur Michael Mina, so it’s kind of a big deal. Thanks! On with the post.
Sometimes Mondays kind of suck. Sometimes they don’t. I’ll let you guess which kind of Monday I had.
Did you guess the sucky one? Geez, I guess that’s more telling than it should be. Am I really that negative? Yeah, I know. Adding it to the list of stuff to “work on.”
But really, guys, I had a particularly un-sucky Monday. Let me tell you why.
- My morning email contained a most delightful note from Bev of Bev Cooks notifying me that I won — yes, won, which never happens — quite a delightful giveaway from Land o’ Lakes that includes a whole fancy load of kitchen goodies from Anthropologie! Oh, and a piece of Le Creuset cast iron! Oh, and fuggin’ BUTTER. If that trifecta of boo-yah doesn’t turn your Monday on its sucky little butt, there’s not much that’ll do it. I was, how shall I put it, STOKED. I promise these items will make plenty of appearances on the blog once they hit my doorstep. (Thanks, Bev!)
- We’re having a bit of a Downton Abbey marathon. Forgive me if this leads to random spurts of English-accented typing. Oh, you’re not picking up on it? How about now that you know that’s how I’ve been hearing the majority of this post in my head? See, now you take notice. I don’t dare apologize. You must pay no attention to the things I say. Ok, now that was just a direct quote from Mary. I literally transcribed it as she spoke. Apropos, right? But don’t listen to her. Pay attention to me.
- We brought back bacon. Good bacon (Niman Ranch at Costco FTW!). Just a little here and there, like in the chowder I’ll be posting later this week, or the glossy bacon syrup I’ve got planned for the pack of tender, sticky dates that Em brought back from Palm Springs. They’re like nature’s candy, creamy and sweet and reminiscent of brown sugar and caramel. Spectacular.
So that’s my Monday. Rather excellent, wouldn’t you say? And now your Monday is about to get better, because when eggs, soyrizo and potatoes collide, you’ve got a breakfast that makes (even) your (vegetarian) taste bugs stand up and high-five each other. And then they fist bump. And then, then do you know what they do? That slow-mo fist-bump-turned-jellyfish thing. Yep, it’s that frickin’ good.
Huevos con Soyrizo with Two-Potato Hash
By Emily Stoffel
Cook time: 35 mins | Serves 2-3
For the potatoes:
- 1 large russet potato, unpeeled & diced
- 2 small sweet potatoes, unpeeled & diced
- 1 T olive oil
- 1/4 cup water + water for soaking
- 1 tsp Mexican oregano
- 1/2 tsp garlic powder
- 1/2 tsp sea salt + salt for soaking
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp cinnamon
For the eggs:
- 6 oz soy chorizo (or chorizo), such as Trader Joe’s Soy Chorizo
- 2 cloves garlic, crushed
- 3 large eggs, beaten
- queso fresco, cilantro and/or plain Green yogurt, for serving
Fill a large bowl with cool, salted water and add diced potatoes. Let soak for 10 minutes. Drain potatoes and lightly pat dry with a kitchen towel.
Add olive oil to a large, nonstick fry pan and heat over med flame. Add potatoes and 1/4 cup water and simmer, covered for 10 minutes or until potatoes are tender. Remove lid and increase heat to med-high, cooking until any remaining water has evaporated. Using a spatula, carefully loosen potatoes from pan and add all spices, tossing to combine. Saute seasoned potatoes an additional 5-10 minutes, stirring occasionally, until lightly browned. Remove potatoes to serving dish and loosely tent with foil or set aside in a warm oven while you cook eggs.
To the same pan, over med-high heat, add soyrizo. Fry several minutes, stirring, until browned in places, then add garlic. Fry another 60 seconds, then add beaten eggs and scramble quickly, combining evenly with the soyrizo. Turn off flame just before eggs are fully set and remove pan from heat.
Divide potatoes and eggs among serving plates. Top with cheese, cilantro and/or yogurt.
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