Leftover baked potatoes?
When you bake potatoes, do you bake too many on purpose? I do, so I can make something yummy with them the next day. Here's a fantastic recipe I made on Sunday morning. It's adapted from the book Vegan with a Vengeance. I encourage you to try the vegan version! Any substitutions you do with flesh, I can't vouch for the results.
Vegan Chorizo and Potato Brunch
Heat oven to 350. Cube two or three leftover baked potatoes and put them in the oven in a roasting pan to crisp up on the outside. You can toss them in a tiny bit of olive oil if you think they need it.
Meanwhile, combine the following:
2 tsp coriander seeds
2 tsp cumin seeds
1 tsp fennel seeds
2 Tbs ancho chile powder
1 tsp dried oregano
1 Tbs raw cane sugar
Pulse these items in a coffee grinder or crush in mortar and pestle. Set aside.
Mince one large onion and saute in a bit of olive oil with three minced garlic cloves. Add the spice mixture and saute a minute or two. Add about 1/2-1 lb of veggie mince. (I just dumped some in). Add 3 Tbs ketchup and about 1/2 cup of water, 2 bay leaves, 1 cinnamon stick and a few big grinds of black pepper. Reduce heat and simmer until liquid is evaporated. Turn off heat, cover and let sit while your potatoes finish browning. (If you use meat you're going to have to do all sorts of browning and draining away of grease and making sure it reaches a certain temperature so it doesn't give you trichinosis and all sorts of stuff. Good luck with that.)
When your potatoes are a lovely golden brown, take them out of the oven and toss them in the skillet with the chorizo.
Strut when you serve this for a Sunday brunch.
If you must, you could have toast and scrambled egg or tofu with this, but we just had big platefuls of it with real coffee.
It was a huge hit with our omnivorous friend who stayed with us for the weekend.