Most mornings are nothing special since I’m not much of a breakfast person. I guess not being a morning person plays a huge part in this. I’m generally content with a cup of coffee and an occasional cinnamon roll from the local bakery. I could just as easily skip breakfast all together and go straight to lunch. Except, when on the rare occasion that I do get up early enough to cook a decent breakfast that isn’t toast and peanut butter.
These potatoes are really simple and quick to throw together. If you make a lot, you’ll have leftovers for the next day. Win- win. For those of you who must have an egg, make a well in the potatoes just before they’re cooked through and place the egg, sans shell in the well. Put the lid on and let cook on low heat for a few minutes until the egg white cooks through leaving the yolk runny.
1 pound fingerling potatoes
1/3 link soyrizo
1/2 onion, chopped
1 clove garlic, chopped
green onions, sliced thin for garnish
tortillas, corn or flour
Wash and scrub the potatoes. Slice the potatoes into coins, approximately 1/4″ or thinner.
In a large saute pan, heat 2 T olive oil until glistening. Add the soyrizo and fry until it browns slightly. Remove to a bowl and set aside.
Using the same pan, add a drizzle of oil and saute the potatoes with onion and garlic. Add reserved soyrizo and salt to taste. Add about 1/4 cup water, or just enough to cover the bottom of the pan. Bring to a boil and reduce to low heat, cover and let cook until potatoes are tender.
When potatoes are ready, sprinkle with green onions. Serve with warm tortillas and sour cream.