For the chroizo:
Turkey Chorizo Sausage
2 lbs. 93/7 ground turkey
5 tablespoons chili powder
2 tablespoons dried oregano
1 tablespoon smoked paprika
6 cloves garlic, crushed
3 ½ teaspoons salt (I like kosher)
2 teaspoons cumin
1 tablespoon sugar
1 teaspoon pepper
4 tablespoons cider vinegar
2 ½ tablespoons water
Blend all ingredients together well in a large bowl. Put into an air tight container or a zip bag and refrigerate for 2 days. Use or freeze after two days. Label and date.
Turkey Chorizo Skillet
4 medium size red potatoes, or russet potatoes, cut into ½” cubes
1 small red onion, finely chopped
1 tablespoon canola oil + 1 teaspoon
Salt and pepper
4 ounces turkey chorizo
2 tablespoon water
4 ounces shredded sharp cheddar cheese
8 large eggs
1 small bunch of chives or green onions, thinly sliced for garnish
1) Heat a cast iron or a non stick skillet over medium heat. Add oil, potatoes, and onions. Cook for 7-10 minutes, turning often. Season with a couple of pinches of salt and pepper. When nicely browned, remove from pan and place in a medium bowl. Set aside.
2) Add the chorizo to the pan with the water. Break up sausage with a spoon. Cook thoroughly. Once all water has evaporated, add the potatoes back to the pan. Cook for a couple of more minutes. Divide among four plates and top with cheese.
3) Wipe out the hot pan with a paper towel and place over heat. Add the remaining 1 teaspoon of oil to the pan. When very hot, break your eggs into pan. Cook to your liking. Serve 2 eggs over each plate of potatoes/chorizo. Top with chives. Serves 4.
*Tasty with hot sauce
*Add any vegetables you like when cooking the potatoes. Peppers and mushrooms are very, very good.
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