chorizo and egg burrito

[rippper]

[ATTAmade a batch of chorizo last week and the kids wanted burritos.Fried the un-cased sausage till almost done then added half a bag of O'Brien frozen potatoes that were nuked for 6 min.When the taters started to brown i added 6 scrambled eggs and continued to cook until eggs were done. Removed from heat rolled in tortillasCH=full]368968[/ATTACH].

 

[kit s]

Yum!
Never tried frozen taters always used fresh...may have to try that short cut.

 

[rippper]

Should have added Cheese and salsa

 

[chilerelleno]

It looks like a good breakfast to me.
I use frozen hashbrowns like that, quick and easy.

That's the lightest colored Chorizo sausage I've ever seen.
This must be a European Chorizo?
Not a Spanish, Portuguese or Mexican, as the use loads of paprika and chiles to get that beautiful red chorizo or tomatillos and cilantro for green chorizo.

 

[rippper]

Ya ...It's not the deep red like when I make it from scratch . .This was from ssusage maker ...Just add vinegar .

 

[KrisUpInSmoke]

Sounds delightful!

 

[crazymoon]

R, Looks like a great breakfast !

 

[SmokinAl]

Looks delicious!
Al

 

[kit s]

It looks like a good breakfast to me.
I use frozen hashbrowns like that, quick and easy.

That's the lightest colored Chorizo sausage I've ever seen.
This must be a European Chorizo?
Not a Spanish, Portuguese or Mexican, as the use loads of paprika and chiles to get that beautiful red chorizo or tomatillos and cilantro for green chorizo.

Was going to say the same about color, but thought it might have been the camera.
Spanish and Portuguese chorizo is more like sausage and usually cured more like a salami or pepperoni (firm in other words). Mexican has a lot more fat...but I like it all...go figure.