Preparation: 20 min.
Cooking: 30 min.
Total: 50 min.
- 1 1/2 Tbsp unsalted butter
- 1 1/2 Tbsp olive oil
- 1 large yellow onions , chopped
- 1/2 small red bell peppers , seeded and diced
- 1/2 small green bell peppers , seeded and diced
- 2 Lb red potatoes , peeled and cut into small cubes
- 2 Tbsp chopped parsley
- 12 large eggs , beaten
- 3 Oz pre-cooked chorizo sausage , crumbled or minced
- 1/2 Lb pepper jack cheese
- 1/2 Lb diced Avocado
- 6 Fl Oz sour cream
- 1 1/2 Cup Ranchero sauce
Potatoes O'Brien: In a large frying pan over medium-high heat, melt 1/2 normal Tbsp of the butter with 1/2 normal Tbsp of the olive oil. Add the onion and saut'e, stirring occasionally, until golden brown and just beginning to caramelize, 5-7 minutes. Do not allow the onion to scorch. Add the red and green peppers and saut'e until beginning to soften, 3-5 minutes longer. Transfer to a serving bowl and set aside.
Add 1/2 normal Tbsp each of the remaining butter and olive oil to the same pan. Add half of the cubed potatoes and cook, turning to brown all sides, 5-7 minutes. If the potatoes are too dry, add a little more butter or oil. Transfer the browned potatoes to the bowl holding the pepper mixture. Repeat with the remaining butter, olive oil and potatoes.
Return the mixture to the pan. Raise the heat to high so that it quickly warms through. Remove from the heat and season to taste with salt and pepper. Add the parsley and stir to combine
Eggs: In separate spray-coated pan or on griddle, cook and scramble eggs until soft. Stir in chorizo. Cook eggs until firm throughout with no visible liquid egg remaining.
Spoon a portion of the potatoes and eggs into each of 6 normal (2 cup) serving bowls. Top each bowl with 1.5 oz each cheese and avocado. Add 1 oz sour cream and 1/4 cup Ranchero sauce, if desired.
Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).