Yes, yes, YES! I know already. You KNOW I know. You think I DON’T know? Well. I do. I DO know.
I have had an obsession lately…well for the better part of my life…with breakfast! Especially CHORIZO! This is not news y’all. Yep. Guilty as charged.
There are some things in this life you just know to be true. Like I KNOW traffic in Atlanta will always drive me to drink. No pun intended. I KNOW the Carolina Gamecocks are the world’s best college football team and I KNOW no matter how hard anyone tries, SPAM will always invade my email inbox. Just yesterday I received yet another email from Viagra. This is never pleasant for me. Not only do they seem to think I am a man with a “peenie”, but they also seem to think said “peenie” is dysfunctional. Now come on!
First, I am a GIRL! What man do you know named Melissa Diane? Seriously y’all? Second, if I WERE in fact a man, with a “peenie”, my “peenie” would function quite fine. Of this I am certain. Thank you, but um, no thank you Viagra. And a very special thank you Mr. Spam filter for withholding my government bid contracts as they look “suspicious”. However a girl with a “peenie” seems normal in your book. Who writes this stuff?
Moving past the “peenie” email invasion, you really should try this breakfast skillet. It’s loaded with potatoes, cheese and Chorizo…what’s not to love?
Cast Iron Chorizo & Potatoes
- 2 links Chorizo
- 5 mixed potatoes, thinly sliced (I use a mandolin)
- 1 onion, thinly sliced
- 1 tbsp. butter
- 1 cup Monterrey Jack, grated
In a cast iron skillet, cook Chorizo until done. Remove sausage, but leave fat in skillet. Add butter. Place potatoes, and onions in layers in skillet. Top with cheese and Chorizo. Cover with foil and bake at 40o for 30 minutes or until potatoes are fully cooked. Uncover and allow the cheese to brown for about 5-10 minutes. Topping with a fried or sunny-side up egg is delicious, but optional.
Add-ins to this breakfast skillet could include jalapenos, various cheeses, peppers, spinach and mushrooms.
Life is too short to eat ugly food y’all.