I realize that have been sorely behind on my posts of vegan recipes that I have tried. I haven’t had much time or need to cook recently, but here’s a simple recipe that I adapted from my husband’s breakfast skillet recipe.
Funny enough, he’s the Mexican one, but I like things a lot spicier than he does. I would say that this recipe comes out to medium spiciness. If you like medium strength salsa, you will probably like it. Feel free to adjust it to your tastes.
- 2 russet potatoes
- Olive oil – enough to coat the bottom of the pan
- About 1/3 of a bell pepper, chopped
- 2 handfuls of baby spinach (I only used one, but it shrinks a lot, so a second handful would have been good)
- About 1/3 of a package of soy chorizo (a textured vegetable protein with Mexican spices)
- 1/4 cup of chunky salsa (I used Trader Joe’s chunky salsa)
- A sprinkling of Chef Merito Chicken Seasoning, which is actually vegan (I purchase this at the local Vallarta Supermarket, found only in California, but any Mexican market would likely have it)
- Add oil to the pan and let it heat up while you peel and cube the potatoes.
- Add potatoes to the pan and stir.
- Sprinkle Chicken Seasoning over potatoes, stir them so that all potatoes get a golden tint. You don’t want more than that because the seasoning is pretty salty.
- Add chopped bell pepper.
- Toss spinach in skillet and stir.
- Taste-test a piece of potato. If it is soft, mix in the chorizo and salsa, if it is still firm, let it cook a while longer.
- Wait for chorizo and salsa to warm up to the temperature of the potatoes, then serve.
This makes a delicious, slightly spicy breakfast that is great in a bowl with a glass of orange juice. I would imagine that it would also be great wrapped in a tortilla.