Our expertly seasoned Southwestern Green Chile Polenta makes a delicious base for this hearty breakfast. Serve with salsa, sour cream even warm tortillas.
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Ingredients
Makes 4 servings
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4 Tablespoons Vegetable Oil, divided
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2 Large Waxy Yellow Potatoes, diced
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1 Small Onion, diced
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12 Ounces Uncooked Mexican-Style Chorizo, removed from casing
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1 1/4 Cups Water
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1/2 Cup Southwestern Green Chile Polenta
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4 Large Eggs
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1/4 Cup Chopped Fresh Cilantro
Directions
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Place potatoes in a 2 quart pot and cover with water. Bring to a boil and simmer for 2 minutes, strain and reserve.
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Place a large skillet over high heat and add the chorizo. Stir to break up into crumbles. Add the onions and cook for 5 minutes, add the potatoes. Turn the heat down to low and let the mixture sweat.
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Bring water to boil and slowly whisk in Southwestern Green Chile Polenta. Reduce heat to low, and cook, stirring occasionally, until mixture is thick and smooth, about 5 minutes. Pour polenta into a serving dish.
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Fry the 4 eggs sunny side up to desired doneness. Spoon the cooked chorizo mix over this, and place the eggs on top.
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Garnish with fresh cilantro.