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Enjoy Spring Brunch

Enjoy Spring Brunch

May is a great time of year for making brunch on a lazy weekend morning, especially if you have a deck or balcony where you can enjoy the cooler May mornings. Dress up the table with fresh spring flowers, colorful napkins and your favorite placemats. It can be a simple brunch for two, or invite a couple of friends over to turn it into a more festive occasion.

Of course, some of the best breakfast recipes also make a great dinner when you have a craving for your favorite breakfast foods. You could use this recipe to make a quick weeknight dinner that's a change from the usual menu. What's also great about this recipe is you can throw in all sorts of lingering veggies and top it off with a runny yolk, giving you the ultimate breakfast of champions. One of our absolute favorites is a sweet potato mixture with chorizo, corn, beans, and fresh avocado - starting the day with a bit of Mexican flair!

Chorizo HashSweet Potato Chorizo Hash
Cook time: 20 minutes
•6 ounces Mexican chorizo, casing removed
•2 cloves garlic, minced
•4 sweet potatoes, peeled and diced
•1 red onion, diced
•1 cup corn kernels
•1 cup canned black beans, drained and rinsed
•2 tablespoons chopped fresh cilantro leaves
•Kosher salt
•Freshly ground black pepper
•1 avocado, diced
•4 fried eggs, for serving

1. Heat olive oil in a large skillet over medium high heat. Add chorizo and cook until dry and crisp, about 2 minutes, making sure to crumble the chorizo as it cooks. Transfer to a plate.

2. Add garlic and sweet potatoes to the skillet and cook, stirring occasionally, until potatoes begin to soften about 5-7 minutes. Add red onion and cook, stirring occasionally, until onions become translucent, about 3-4 minutes. Stir in corn, beans and cilantro until heated through, about 1-2 minutes. Season with salt and pepper, to taste. Remove from heat and stir in avocado.

3. Top with a fried egg and serve immediately.



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