Spicy Brunch Recipe: Huevos Rancheros

I love spicy food (with meat) and I love brunch.  My loves come together in perfect harmony in Huevos Rancheros.  

Spice, meat and brunch.  I'm in love.

There are lots of different ways to make Huevos Rancheros, but here is my all-time favorite recpie, made with chorizo.  And the great thing about Huevos Rancheros is that it is super simple to make.  Dare I say, easier than pancakes?!

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.

Ingredients:
3 chorizo links (about 1/2 pound)
1/2 package of Southwestern style hashbrowns
4 corn tortillas 
1 1/2 tablespoons of butter
4 eggs
salsa
hot sauce
 
Preparation:
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.

Smokin' HOT!

2. Remove the chorizo from the pan and add about 1 1/2 cups (about 1/2 the package) of Southwestern style hashbrowns.  Fry hashbrowns on one side until browned and crispy.  Flip the hashbrowns to brown the other side, about 6 minutes per side.  (PS - you can take the long way here by peeling Yukon gold pototoes, boiling them for 12 minutes, then grating the potatoes when cooled, adding diced onions and peppers and then frying.  I just chose to cut open the bag)

Easy peasy...

3.  Once the hashbrowns are browned, add the chorizo back to the pan and cook for another 3-4 minutes to blend the flavors.

I could eat this alone, but I figured I would finish the dish

4. Remove the chorizo and hashbrowns from the pan, add a tablespoon of butter.  When the butter is melted, add one corn tortilla to the pan to brown on one side (about 3 minutes) and flip to brown the other side (DO NOT USE FLOUR TORTILLAS, you need the corn tortillas for Huevos Rancheros).  Repeat with the 3 other tortillas.

Browning the tortillas makes them crispy

5. Place each tortilla on a plate.  Place about two spoonfuls of the mix of chorizo and potatoes on top of each tortilla.

Look, little meat piles!

6.  Add a 1/2 of tablespoon of butter to the pan.  Once melted, crack an egg in the pan and heat until the bottom is cooked (about 3 minutes).  Flip the egg to lightly cook the top (about 1 minute), keeping the inside of the yolk in liquid form. Remove from the pan and place on top of the potatoes and chorizo.

You gotta flip it fast before the yolk runs off...

7.  Top each egg with a few dashes of hot sauce and a spoonful of salsa.  I prefer Crystal Hot Sauce and Green Mountain Gringo Hot Salsa.  In case the chorizo wasn't spicy enough.

Mild is one step away from diced tomatoes and medium is not much better, go for HOT!

8.  Disfrute de su picante y delicioso huevos rancheros!