A delicious Las Vegas style skillet breakfast!
I never really liked what I saw for skillet breakfast offerings at chain restaurants. Chain restaurant presentation look sloppy at best on television and even worse in person. They even serve the skillet breakfast in a ceramic casserole dish and not a real cast iron skillet! The chain restaurant skillet breakfasts look like a pile of garbage with canned cheese sauce poured over it. Greasy, sloppy, poorly made skillet breakfasts are not appealing.
There is a very famous restaurant in Las Vegas that is called "Hash House A Go Go." Hash House A Go Go is famous for large portions of great food. I wrote two restaurant reviews about Hash House A Go Go a few months ago. Many readers were interested in the BLT Mary in the pictures in the most recent review. The other Hash House A Go Go review was a blog entry where I described the food at a few different Las Vegas restaurants back in December. In that review, I wrote about Hash House A Go Go's "Chorizo Hash Skillet Breakfast!"
Hash House a Go Go's skillet breakfast was the first skillet breakfast that I have seen that looked like it had a sense of order! A huge pile of freshly made chorizo hash, 6 scrambled eggs and a biscuit that was 6 inches wide was all neatly placed in a big cast iron skillet. I did mention earlier that the portions are big at Hash House A Go Go! The experience changed my mind about skillet breakfasts.
Today's blog entry skillet breakfast recipe is my own design. They do not call it hash in Mexico. They call it Chorizo con Papas and it is not really made like hash. Instead of a biscuit, I decided to serve this breakfast with a simple quesadilla. I added salsa to the plate too. This turned out to be a very nice Mexican style chorizo hash skillet breakfast!
Yellow Sunburst Tomato and Black Bean Salsa:
Place 1/2 cup of yellow sunburst tomato wedges into a mixing bowl.
Add 1 tablespoon of rinsed cooked black beans or rinsed canned black beans.
Add 1/2 clove of minced garlic.
Add 1 tablespoon of small chopped onion.
Add 1 tablespoon of small diced red bell pepper.
Add 1/2 of a minced green serrano pepper.
Add 1/3 of thin sliced green onion.
Add about 4-5 leaves of chopped cilantro.
Add sea salt and white pepper.
Add 1/2 tablespoon of lime juice.
Add 1/2 tablespoon of rice vinegar.
Mix the ingredients together and set the salsa aside.
Dice 1 peeled medium size russet potato into small cube shaped pieces.
Place the diced potato into a sauce pot.
Cover the potatoes with water.
Par boil the potatoes over high heat, till they become half way cooked. (The potatoes must be firm and not soft for making hash!)
Cool the potatoes under cold running water.
Drain the water off of the potatoes.
Heat a saute pan over medium/medium low heat.
Add 1/2 tablespoon of olive oil.
Add 5 ounces of uncased raw chorizo sausage. (The sausage meat can be squeezed out of the casing of a raw chorizo sausage.
Add the par boiled potatoes.
Add sea salt and black pepper.
Saute the chorizo hash, till the sausage becomes fully cooked and brown highlights start to appear. The potatoes will be cooked, but not mushy, by this time.
Set the chorizo hash aside and keep it warm on a stove top.
Just think of a quesadilla as being a Mexican grilled cheese sandwich! That makes it easy to explain what a quesadilla is. You can use canned roasted poblano pepper or roast a fresh poblano ahead of time for this recipe.
Heat a saute pan over medium/medium low heat.
Add 1 1/2 tablespoons of vegetable oil.
Place a large flour tortilla in the pan.
Sprinkle some grated queso quesadilla and grated queso fresco on the tortilla.
Sprinkle some chopped roasted poblano pepper on the tortilla.
Fold the tortilla in half.
Grill both sides of the quesadilla, till the tortilla becomes toasted crispy and golden brown.
Set the quesadilla on a cutting board and cut it into 4 pie slice shaped wedges. Keep the quesadilla wedges warm on a stove top.
Heat a non-stick saute pan over medium low heat.
Add 2 pats of unsalted butter.
Whisk two eggs in a mixing bowl.
Add 1 tablespoon of chopped cilantro.
Add 1 pinch of sea salt and black pepper.
Stir the ingredients together.
Pour the eggs into the hot saute pan.
Scramble the eggs, till they are fully cooked.
Set the eggs aside and keep the warm on a stove top.
Skillet Breakfast! Chorizo Hash and Cilantro Eggs with Quesadillas and Sunburst Tomato Black Bean Salsa:
Place a warm cast iron skillet on a counter top. (Heat the skillet in a 150º oven.)
Place the chorizo hash on one half of the skillet.
Place the cilantro eggs next to the hash.
Place the quesadilla slices in the skillet, so they lean against the rim of the skillet.
Spoon the sunburst tomato and black bean salsa next to the quesadilla and eggs.
Place a dollop of sour cream on the edge of the chorizo hash and eggs.
Garnish the sour cream with thin sliced green onion and a black olive.
Place a few thin slices of green serrano pepper next to the eggs.
Garnish the skillet with lime slices.
Set the skillet on a serving plate.
This is how a skillet breakfast should be! The food in the skillet was placed with a sense of design and order. This is a pretty looking composed skillet breakfast!
The chorizo hash looks like it would be spicy hot, but the red color comes from mild paprika. The eggs are full of cilantro flavor.
Quesadillas are a nice breakfast accompaniment that is a step up from serving steamed tortillas as a breakfast bread. The quesadillas add to the theme of this entree!
The sunburst tomato and black bean salsa has a nice cool refreshing effect and it goes nicely with the other ingredients in this skillet. The sour cream is traditionally served with any spicy food.
This is a nice Las Vegas style Mexican chorizo hash skillet breakfast! Yum! ... Shawna