After a full NYE day and night, it was nice to sleep in late and make a leisurely breakfast. At first, we were just going to have coffee and yogurt. Actually, I wasn’t in the mood for yogurt, so K made me one of my favorites- potato hash with soy chorizo. There’s nothing like a satisfying breakfast/brunch enjoyed on the porch on a sunny day.
1/3 cup soy chorizo
1/2 cube firm tofu, cut into small dice
1 russet potato, peeled and sliced thin
1/4 cup el pato sauce (or any salsa)
1 tomato, diced
1/2 onion, diced
2 cloves garlic, chopped
Saute the chorizo with 1T olive oil. Add the tofu and saute until tofu is slightly browned. Add the potatoes, sprinkle of salt, and onion pan fry until potatoes brown. Add the tomato, pato sauce, and garlic. Simmer with the lid on the saute pan until potatoes are cooked through. Season with salt and pepper to taste.