Southwestern Breakfast aka Chorizo con Huevos y papas.
This is our favorite breakfast. Since it takes a little longer to prepare than a regular sausage and egg breakfast, it is usually reserved for weekends. It is good for camp outs also.
1/3 pound bulk sausage
2 Tbsp olive oil
1 small onion, chopped
2 ½ cups potatoes, peeled & cut into ½ inch cubes
¼ cup chopped bell pepper
½ cup picante sauce (I use mild since the sausage is generally spicy)
In a 10 inch skillet, brown and crumble the sausage. Only use the olive oil if the sausage is very dry. When the sausage is nearly done, stir in the onions, potatoes, bell pepper and picante sauce. Cover and cook on medium heat until the potatoes are done. When they are done, make 4 holes that go all the way to the bottom of the pan with a spatula or spoon . In each hole, add one pat of butter and an egg. Cover and cook until the egg whites are set and the yolks are cooked to suit you.