the not quite chef

it's a messy kitchen

Soyrizo potato chuckwagon

I discovered my beloved Soyrizo after eating a chorizo potato chuckwagon from Trident Booksellers and Cafe (which, if you live in Boston, is an absolute must try). When I discovered Soyrizo at Trader Joe’s – and preferring the vegetarian option – I knew I had to make it.

For those who don’t know much about chorizo, there is a BIG difference between Spanish chorizo and Mexican chorizo. Spanish chorizo – which you’d find in Trident’s chuckwagon – is more like a sausage or salami. Mexican chorizo is crumbly – you can’t cut it or slice it, it will just fall apart in your hands. So if you’re looking to cook with Soyrizo, be careful; it’s best to dump it into a bowl first, because it’s crumbly and messy.

Soyrizo Potato Chuckwagon
– Frozen, shredded hash browns
– Pepper and onion
– Trader Joe’s Soyrizo (I would say the whole package serves at least 4)
– Olive oil
– Eggs
– Shredded Mexican cheese

1. Chop up the onion and pepper to taste to make as much or as little as you want. Cook the veggies in a teaspoon of olive oil for about 5 minutes, then add the Soyrizo.

2. As the veggies and Soyrizo are cooking, start the hash browns. Again, make as much or as little as you want, and simply cook according to the package directions.

3. A minute before everything is done cooking, fry an egg – make sure the yolk stays runny!
4. Layer a bowl with the shredded potatoes first, top with the Soyrizo and veggies, then the egg. Finish off with desired amount of shredded cheese and mix well. Prepare to be amazed – the Soyrizo is slightly spicy, totally flavorful, and everything is better topped with melted cheese!


March 21, 2012 - Posted by | Favorite Foods, Recipes | , , , , , , ,

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