|Spice, meat and brunch. I'm in love.|
Please note, I used cooking short-cuts. If you don't like it, then I invite you to come make me brunch.... but this girl was hungry and needed to eat.
3 chorizo links (about 1/2 pound)
1/2 package of Southwestern style hashbrowns
4 corn tortillas
1 1/2 tablespoons of butter
1. Slice the chorizo into 1/2" circles. Heat a non-stick pan over medium-high heat. Add the chorizo and cook until browned, about 8-10 minutes.
|I could eat this alone, but I figured I would finish the dish|
|Browning the tortillas makes them crispy|
|Look, little meat piles!|
|You gotta flip it fast before the yolk runs off...|
|Mild is one step away from diced tomatoes and medium is not much better, go for HOT!|