Breakfast for Dinner, Mexi-style!

Mexican breakfast is one of our favorite things to eat at home. It's been said at our house that we could very much eat Mexican food everyday and that would be okay with us. We love it! And since I figured out hash browns, we skip the mexi rice and all is goooood.

Mexican Breakfast Burritos with Hash Browns:

Hash Brows:
Did you know they're EASY? The might be a little time consuming, and kinda a pain in the ass, but it's WORTH IT! Instructions:

Peel 4-5 small potatoes. Using a grater or your food processor, shred the potatoes. Transfer shreds to a wire colander until the water runs clear. Press the shreds until no more water squeezes out. Line a large mixing bowl with several layers of paper towels, and put the shreds into the bowl. Cover with more layers of paper towels, and press press press until you feel like you're not squeezing any more water out.

Those two steps (rinsing and removing all water) are important to make sure your browns turn out crispy! You want to remove as much water as humanly possible. The paper towels are the best way I've found, but I'm going to invest in a bigger wire colander like this:
http://www.crateandbarrel.com/kitchen-and-food/colanders/set-of-2-mesh-colanders/s364595
and that will probably eliminate the paper towels/bowl step.

Heat about 1/4" - 1/2" of oil of your choice in a large skillet over medium heat.

In your mixing bowl, add 1/4 cup flour, an egg and a diced onion, and mix well. you want the batter to cover everything evenly. When your oil is hot, drop dollops of the potato mixure into the oil. I divide the pan into quarters and do 4 at at time, as you want to be able to flip them over with a slotted spatula. You want 8-10 minutes on each side.

I put the finished browns on a cookie sheet topped with wire cooling rack and keep them in the oven on 250 or so.

Chorizo!

We do a pan with veggie chorizo, and one with real meat chorizo for myself and the man. It works the same either way.

For the veggie chorizo, heat about a teaspoon or so of oil so it fries a little bit. For the regular chorizo, put the links into a pan and heat on medium. You want to make sure both chorizos are fully cooked, but especially the meat one, as to avoid brain worms.

When they're cooked through, add the number of eggs of your choice, and mix until you have a fully cooked egg/chorizo (or soyrizo) mixture. If you want to, with the meat chorizo, you can drain some of the grease before you add your eggs, but I've always been a fan of keeping the grease to cook the eggs, as I'm disgusting.

Serve on warm tortillas. I like to put the hash browns inside the burrito too. It's delicious.

Now I have to try to find something to make for dinner tonight. I have no idea what but since it's so cold out, something hearty would be delicious...