Recipe courtesy of Sunny Anderson
Sunny's Tex-Mex Desayuno Potato Bites
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- Level: Easy
- Total: 50 min
- Active: 20 min
- Yield: 12 potato bites
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 274
- Total Fat
- 14 g
- Saturated Fat
- 6 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 10 g
- Cholesterol
- 36 mg
- Sodium
- 505 mg
If you’re planning a tailgate, don’t forget breakfast! It’s a day-long event, and starting it off right with something to help you soak up the day is the best plan. Maybe take an aspirin too, lol. These tailgate-worthy bites are the perfect accompaniment to beer, or orange juice if you must. Have a little hot sauce around if you feel like shaking some on.
- Level: Easy
- Total: 50 min
- Active: 20 min
- Yield: 12 potato bites
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 274
- Total Fat
- 14 g
- Saturated Fat
- 6 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 10 g
- Cholesterol
- 36 mg
- Sodium
- 505 mg
Ingredients
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Directions
- Steam the potatoes as directed on the packaging.
- Place each potato in the recess of a muffin tin, then drizzle with oil. Sprinkle with a pinch of salt and a few grinds of pepper. Use a bottle or shot glass to press and indent into the center of each potato, pushing the excess potato up the sides of each muffin cup.
- In a small skillet on medium-high heat, add the oil and chorizo. Cook, using a wooden spatula to break up the chorizo to resemble ground beef, until cooked through and golden, then remove to a paper towel-lined plate.
- Preheat the oven to 400 degrees F.
- Fill the potatoes with the ingredients in this order: 1 teaspoon cheese, 2 teaspoons salsa, 2 teaspoons chorizo, and finally, 1 more teaspoon cheese. Bake until the tops are melted and golden, about 15 minutes. Garnish with the sour cream, hot sauce, cilantro and scallions. Serve warm or at room temperature.
