Broccoli Potato And Chorizo Scramble Recipes

BROCCOLI, POTATO AND CHORIZO SCRAMBLE

Steps:

• In small bowl, beat eggs and milk with fork or whisk; stir in oregano and garlic. Set aside. Cook frozen vegetables as directed on bag; set aside.
• In 12-inch skillet, cook chorizo over medium heat 2 to 3 minutes, stirring frequently, until hot. Stir in cooked vegetables and chiles; blend well.
• Pour egg mixture over chorizo mixture. Cook uncovered over medium-low heat about 4 minutes. As mixture begins to set on bottom and side, gently lift cooked portions with spatula so that uncooked portions flow to bottom of skillet. Cook until eggs are thickened throughout but still moist.
• Sprinkle with cheese. Reduce heat to low. Cover; cook 3 to 5 minutes or until center is set and cheese is melted. Serve with salsa.

SAUTEED POTATOES WITH CHORIZO

Steps:

• Heat the oil in a heavy large skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat. Add the onions and boiled potatoes and saute until brown, about 12 minutes. Stir in the cooked chorizo and season with just a little salt and pepper, to taste. Transfer to a serving bowl and serve.

MICROWAVE POTATO-AND-CHORIZO SCRAMBLE

Steps:

• Toss the potatoes with the oil, 1/2 teaspoon salt and a few grinds of pepper in a microwave-safe 9-inch pie dish. Cover completely with a piece of wax paper. Microwave on high (at 100 percent power), stirring halfway through, until the potatoes are soft and translucent, 6 minutes in an 1,100-watt oven, 9 minutes in a 700-watt oven. (When removing the wax paper, be careful to avoid the hot steam.) Pierce the potatoes in a few places with a paring knife; if it doesn't go through easily, microwave again, covered, in 30-second increments.
• Whisk together the eggs, half and half, scallions, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Pour over the potatoes, and stir. Microwave, uncovered, on high (at 100 percent power) until the edges of the eggs are set, 1 minute in an 1,100-watt oven or 2 1/2 minutes in a 700-watt oven. Stir completely to redistribute the more-cooked eggs toward the center and the less-cooked eggs near the edges. Microwave, uncovered, until most of the eggs are set, 1 minute in an 1,100-watt oven or 1 minute 45 seconds in a 700-watt oven. Dot with small pieces of goat cheese, and stir as before. Gently smooth the top of the potato-and-egg mixture (it's OK if the top is slightly uneven), and sprinkle with the chorizo. Cover with a piece of wax paper, and microwave on high (at 100 percent power) until all the eggs are set and the cheese has melted, 1 minute in an 1,100-watt oven or 2 minutes in a 700-watt oven. Let sit, covered, for 3 minutes.
• Garnish with chopped parsley, and serve warm or at room temperature.

SCRAMBLED EGGS WITH CHORIZO

Steps:

• Spray a large nonstick skillet with cooking spray; warm over medium-high heat. Add chorizo; cook and stir until browned, about 5 minutes.
• Whisk eggs and salt together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.

BROCCOLI POTATO BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large saucepan, melt 2 tablespoons butter. Stir in flour and salt. Add milk and stir until bubbly. Add cheese, and stir until all of the cheese is melted. Stir in potatoes and heat thoroughly.
• Pour half of the mixture into a 10x6 inch baking dish.
• Cook broccoli according to package instructions; drain well. Layer broccoli over the potatoes in the baking dish. Pour the remaining potato mixture over the broccoli. Sprinkle the bread crumbs and 1 tablespoon melted butter over the top of the casserole.
• Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes; or until bubbly and browned lightly.

POTATO AND BROCCOLI BAKE

Steps:

• Preheat the oven. Cook the potatoes in lightly salted boiling water for 10 minutes, or until tender. Drain and set aside. Keep the water for cooking the broccoli later.
• Meanwhile, heat 1 tbsp oil in a frying pan and cook the leek for 4-5 minutes, or until soft.
• Cook the broccoli in lightly salted boiling water for 3-4 minutes, or until tender.
• To make the cheese sauce, melt the margarine/butter in a saucepan. Stir in the flour and cook over a medium heat for 1 minute. Turn down the heat and add only as much milk as the mixture can absorb to make a slightly smoother paste. Work the paste into a smooth and glossy consistency before adding a little more milk. Repeat until the paste has a creamy consistency. Gradually stir in the remaining milk and turn up the heat. Bring to the boil and simmer, stirring constantly, until the sauce thickens. Stir in the cheddar cheese and English mustard. Season to taste with salt and pepper.
• Mix the potatoes, broccoli and leek with the cheese sauce and spoon into an ovenproof dish. Sprinkle the Parmesan cheese over the top and bake in the oven for 20 minutes, or until the top is golden brown and bubbling.

PENNE WITH CHORIZO & BROCCOLI

Steps:

• Cook the penne following pack instructions, adding the broccoli for the final 3 mins. When cooked, drain, reserving a splash of the cooking water.
• Meanwhile, fry the chorizo in a large dry frying pan until it starts to turn golden and release its oils. Add the garlic and fennel seeds, and cook for 1 min more. When the penne is cooked, tip it into the pan with the chorizo. Add the cream cheese, stir together until melted, adding a splash of the reserved cooking water so the sauce coats the pasta.
• Serve in bowls, scattered with a few rocket leaves and some grated Parmesan, if you like.

POTATO AND CHORIZO CASSEROLE

Steps:

• Preheat oven to 375°. In a small skillet, cook chorizo over medium heat until cooked through, breaking into crumbles, 5-7 minutes; drain. Transfer to a large bowl. Stir in the hash browns, soup, cheeses, onion, peppers and pepper flakes. Transfer to a greased 13x9-in. baking dish. Sprinkle with panko., Bake, uncovered, until golden brown and bubbly, 40-45 minutes. Sprinkle with parsley and cilantro before serving.

SPANISH CHORIZO AND TOMATO SCRAMBLED EGGS

Steps:

• Heat olive oil in a skillet over medium-high heat. Add chorizo and cook until just beginning to crisp, about 2 minutes. Add cherry tomatoes and season with a pinch of salt. Cook and stir until tomatoes soften and release their juices, about 5 minutes.
• Beat eggs with salt, pepper, and paprika in a small bowl. Stir seasoned eggs into tomato mixture in the skillet. Reduce heat to medium-low and cook and stir until the eggs are set, 3 to 5 minutes.

CHORIZO, POTATOES AND EGGS

Steps:

• Cook your chopped potatoes in a 12" frying pan.
• Saute chorizo in a sauce pan by it's self, while the potatoes finish cooking.
• Pour cooked chorizo sauce into your cooked potatoes (pour off excess oils to taste).
• Mix the chorizo completely into your cooked potatoes.
• Pour your eggs into your mixed potatoes and chorizo and stir or you can fold and make an omelet.
• Cook until done and server immediately, as scrambled eggs, a burrito or an omelet.
• If your crowd is really big eaters, add spainsh rice and refiried beans -- I make this even on camping trips, you should see the people in the campgrounds looking around when they smell this in the morning, put out some Menudo with onions, clantro and you have a very tasty meal no matter where you are, enjoy.