Put a sautee pan on medium low heat. Once the pan is warm cover the bottom with 1 inch pieces of frozen bacon. Let the bacon sizzle on both sides for a few minutes and finely dice a medium size gold potato.
Stir the bacon to coat the pan with grease and add the potato on top. Season the pan with a spice mix of your choice, I prefer Ted and Barney's hot blend. Stir the seasoning in, then finely slice a medium sized shallot.
Add the shallot slices to the pan, stir them in and let er cook for several minutes.
If you keep your eggs in the fridge, take out 3 eggs and let them come warm up on the counter in a bowl.
Slice off 1 inch of frozen chorizo and cut it into 4 pieces. Set the chorizo aside. Now is a good time to make coffee.
Once the shallots begin to caramelize, dice up a jalapeno pepper, add it to the pan, stir and let er cook for a few more minutes.
Once the potato dices begin to soften put the chunks of chorizo on top, but don't stir, just let them warm for a few minutes. After the chorizo has softened break it up into smaller pieces and stir up the pan real good, get that chorizo sauce everywhere and make sure the shallots aren't burning. Let er cook a few more minutes. Now is a good time to check the latest Poal posts.
If the potatoes are soft and not starchy tasting it's almost done, keep stirring occasionally until the chorizo is fully cooked, then empty the pan onto a wide plate.
Turn the heat up slightly and crack the eggs into the pan. While they are setting, sprinkle on a little lemon pepper blend, then seperate the eggs with a spatula. Flip the eggs right when you no longer see translucent egg white on top. Remove them from the pan as soon as you can get them off, should be less than a minute.
Spread out the bacon potato shallot jalapeno mix on the plate and place the over easy eggs on top. Quickly shock the eggs with a bit of cold ketchup from the fridge to stop them from cooking all the way.
Cover it all with a generous amount of your favorite hot sauce and dig in!
Total cook time is around 40 minutes, so this is my preferred weekend breakfast. It can keep me full enough to skip lunch.
Put a sautee pan on medium low heat. Once the pan is warm cover the bottom with 1 inch pieces of frozen bacon. Let the bacon sizzle on both sides for a few minutes and finely dice a medium size gold potato.
Stir the bacon to coat the pan with grease and add the potato on top. Season the pan with a spice mix of your choice, I prefer Ted and Barney's hot blend. Stir the seasoning in, then finely slice a medium sized shallot.
Add the shallot slices to the pan, stir them in and let er cook for several minutes.
If you keep your eggs in the fridge, take out 3 eggs and let them come warm up on the counter in a bowl.
Slice off 1 inch of frozen chorizo and cut it into 4 pieces. Set the chorizo aside. Now is a good time to make coffee.
Once the shallots begin to caramelize, dice up a jalapeno pepper, add it to the pan, stir and let er cook for a few more minutes.
Once the potato dices begin to soften put the chunks of chorizo on top, but don't stir, just let them warm for a few minutes. After the chorizo has softened break it up into smaller pieces and stir up the pan real good, get that chorizo sauce everywhere and make sure the shallots aren't burning. Let er cook a few more minutes. Now is a good time to check the latest Poal posts.
If the potatoes are soft and not starchy tasting it's almost done, keep stirring occasionally until the chorizo is fully cooked, then empty the pan onto a wide plate.
Turn the heat up slightly and crack the eggs into the pan. While they are setting, sprinkle on a little lemon pepper blend, then seperate the eggs with a spatula. Flip the eggs right when you no longer see translucent egg white on top. Remove them from the pan as soon as you can get them off, should be less than a minute.
Spread out the bacon potato shallot jalapeno mix on the plate and place the over easy eggs on top. Quickly shock the eggs with a bit of cold ketchup from the fridge to stop them from cooking all the way.
Cover it all with a generous amount of your favorite hot sauce and dig in!
Total cook time is around 40 minutes, so this is my preferred weekend breakfast. It can keep me full enough to skip lunch.
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