Absolutely avocados- sup loves cookbooks!
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Mexican chorizo is my jam. I added it to a ton of dished when I'm in the kitchen, but my favorite use of this chorizo is in my avocado breakfast hash. The smoky and spicy notes of the chorizo play perfectly with the avocado and roasted potatoes, and together it wakes you right up in the morning. Gaby Dalkin from her book Absolutely Avocados
Ingredients
Yield: 4
1 pound red skinned potatoes
3 tablespoon extra-virgin olive oil (divided)
coarse salt (to taste)
ground black pepper
5 ounce Mexican chorizo sausage (removed from casing)
1 red bell pepper
1 medium yellow onion
1 tablespoon garlic (finely chopped)
1 Hass avocado
2 tablespoon fresh chives (finely chopped, for garnish
Preparation
