Today's world is one of online purchases, mass produced greeting cards, and restaurants.
There was a time when life was simpler. Moments were savored, celebrations heartfelt and home made.
A time when a cowboy came home with a bouquet of r remember of fresh flowers that he had picked off of the side of the roads. He did that several times a week. His wife loved it. She felt special because he had taken the time to stop to pick them and there’s nothing like having fresh flowers around your house to liven it up.
This is also a wonderful tradition to begin in a family--for a father to pass on down to his son, or his daughter.
Or if your cowboy knows his way around the kitchen or a camp fire, breakfast will be on the Mother's Day horizon.
Recipe type: Breakfast
Prep time: 15 mins Cook time: 25 mins Total time: 40 mins
3 large potatoes, washed and cut into ½ inch cubes (it's up to you if you want to peel them, I didn't because it gives it a more rustic look)
1 medium green pepper, diced
1 medium red pepper, diced
1 small onion, diced
1 lb. chorizo sausage, casings removed
4 large eggs (one egg for each skillet hash)
Salt and pepper, to taste
In a large skillet, cook the potatoes with 2 tbsp. of olive oil for 5-7 minutes until they start to get soft and the outsides are starting to brown. Then add in the green pepper, red pepper, and small onion. Cook until they're soft.
Add in the chorizo and cook until the meat is thoroughly cooked through and veggies are completely soft, about 10 more minutes. Make sure to mix and stir all the ingredients together so they get coated with the spicy chorizo. Salt and pepper, to taste.
While the chorizo is cooking with the veggies, cook an egg sunny side up or however you like it. I cooked mine sunny side up because I liked the runny yolk atop of the hash. Set aside.
Once all the veggies and chorizos are done cooking, plate them in a large bowl or individual skillets (if you have them). Top the hash with your eggs.
Happy Mother's Day everyone!
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