Cinco de Mayo is right around the corner, so we here at U Rock Girl are getting ready to celebrate with some kicked up recipes. No basic tacos, nachos, and burritos here (and they won’t be missed). We’ve dug into the spice cabinet and whipped up a vegetarian hash with eggs that can be eaten as is or used as a rockin’ taco filling. And it’s perfect for a meatless meal! Breakfast, lunch, or dinner, you name it.
Fun facts about Cinco de Mayo: Piñatas are used to celebrate this day, but they did not originate in Mexico or Spain, but rather from China. A margarita is labeled as the traditional drink to have on Cinco de Mayo, but it was actually invented many years after annual celebrations began. Avocados are ever popular on this day because of the high demand of guacamole. Around 81 million avocados are consumed on Cinco de Mayo alone.
- 2 oz. vegetarian chorizo, remove from casing
- 1 cup chopped onion
- 1/2 cup chopped bottled roasted red pepper
- 6 oz. baby spinach
- 2 1/2 cups shredded potatoes
- 4 large eggs
- 1/4 cup parmesan cheese
- chopped cilantro
- Heat a large nonstick skillet over medium-high heat. Add 1 tbs. grape seed oil and sauté the chorizo, onion, and bell pepper for 3 minutes, or until onion is soft. Add the spinach and cook until wilted, about 1 minute. Remove to a bowl.
- Place the pan over medium-high heat again and add 1 tbs. grape seed oil. When hot, add the shredded potatoes. Season with black pepper. Let cook about 8 minutes, or until golden on the bottom. Stir in sausage mixture.
- Make 4 wells in potato mixture. Crack and egg into each well. and reduce heat to medium-low. Cover and cook until whites are set but yolks are still runny, about 6 minutes. Sprinkle with Parmesan and cilantro and serve immediately.