THIS, my friends, is a breakfast I’ll never get sick of. I prep the potatoes and chorizo at the beginning of the week, so breakfast comes together in 5 minutes in the mornings. That = winning.
For the roasted potatoes:
12 red skin potatoes
1 tbsp olive oil (enough to coat)
1/2 tsp turmeric
1 tsp garlic powder
Salt and pepper to taste
1 tsp onion powder
1 tsp paprika
Preheat oven to 425 degrees.
Wash and cut potatoes into 1 inch cubes and place in a bowl with oil and all the spices. Mix to coat evenly and throw on a baking sheet. Spread the potatoes out so they’re in one layer. Roast for about 20 minutes or until fork pierces a piece easily. Then broil on high for a few minutes until a golden brown.
Get your favorite chorizo and cook it through. I love to use The Pork Chop Shop (http://theporkchopshopwsm.com/. Local! Delicious!). Make a couple eggs how you like them (I prefer over medium-ish). Place that over the potatoes and eat!