These hearty huevos rancheros are great for an early tailgate or brunch on any weekend morning at home. I made these for a Penn State tailgate last October when we had a noon game.
If you want to make ahead (as I did for the tailgate), you can save time by making the chorizo hash. It will keep for a day or two in the fridge, then reheat when ready to serve.
Roasted Tomato Salsa
1 lb. plum tomatoes
2 jalapeno peppers
3 large garlic cloves in skins
1 small yellow onion, chopped
1/3 cup cilantro leaves
1 T. cider vinegar
1/2 tsp kosher salt
Roast the tomatoes under a broiler or over a grill on high heat, until the skins turn black and blister. Transfer to a bowl and cover to let the steam loosen their skins. When cool, remove skins and chop coarsely, reserving juice.
In a dry pan on the stove on high heat, roast the jalapenos and garlic cloves, shaking the pan, until the skins blister on the peppers. When cool slice open the peppers and remove seeds.
Add all ingredients to a food processor and pulse until the ingredients come together in a coarse paste. If necessary add a small amount of water to bring to a spoonable consistency.
The salsa is best made a day ahead so the ingredients have a chance to mingle in the refrigerator.
Chorizo Hash
8 oz. of chorizo sausage, cut into 1/2″ cubes
1 T. olive oil
2-3 medium Yukon gold potatoes, cut into 1/2″ cubes
1 yellow onion, chopped
1/2 green pepper, seeded and cut into 1/2″ pieces
1/2 red pepper, seeded and cut into 1/2″ pieces
1 jalapeno pepper, seeded and diced
Heat olive oil a skillet cook and saute chorizo until it begins to brown. Add potatoes, onions and peppers and cover pan and reduce heat. Cook until potatoes begin to soften, but are still resistant to a fork. At this point, you can cool the hash and refrigerate for future use or continue cooking.
Remove lid from pan and continue to cook has until potatoes brown and onions and peppers begin to caramelize.
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| Chorizo hash browning in pan at tailgate. |
Bucky’s Tailgate Heuvos Rancheros with Chorizo Hash
8 large eggs
4 whole wheat flour tortillas
Warm tortillas by placing over pan with hash (tailgate method) or microwaving for 30 seconds.
Fry eggs, two at a time in pan with cooking spray sunny side up. When the eggs are near ready place a tortilla on a plate, spoon some hash on the tortilla and slide the eggs onto the hash. Spoon some of the salsa around the edge of the tortilla and serve. Have some Robertson Farms hot sauce on hand for those who want to kick it up a couple of notches! See Linda’s plate above. Serves four.
It was a great game, with Penn State beating Purdue for homecoming, 23-18. Phew!
We finished up the day at Gabriella’s in Harrisburg.
