Monday, June 25, 2018

Mushroom Dutch Baby with Chorizo Potatoes

Have you ever heard of a Dutch baby? It's basically a fluffy German pancake, sweet or savory.  I feel like I, above all, having a son named Dutch should have made one before.  But nope. Never tried it.  I decided that that needed to change stat!  I thought that Dutch would get so excited having a dish named after him, but he was not impressed with the name at all. Ha!  We had this for dinner (or brinner?), but let me tell you, this as leftovers for breakfast the next day is spot on.  This was every bit as tasty as this image, I promise!  You have to try this soon (So fast too......start to sitting at the table was 40 minutes!Mushroom Dutch Baby with Chorizo Potatoes- Life with the HawleysFrom the Kitchen of Darby Hawley

Ingredients:

4 potatoes (about 1 lb)

1/4 cup EVOO

8 oz mushrooms, sliced

sea salt

ground pepper

4 cloves garlic, minced

7 eggs

3/4 cup all-purpose flour

3/4 cup whole milk

chopped fresh parsley

1 lb ground chorizo


Directions:

1. Preheat the oven to 425 degrees. Poke several holes in the potatoes with a fork & microwave until just tender, 6 to 8 minutes. Don't touch them when they're done; they will be hot.  This might seem obvious, but I forget every. single. time.

2. Heat 2 tbs EVOO in a large cast iron skillet over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring, until browned (about 5 minutes). Add the garlic and cook until just softened, about 1 minute. Whisk 3 eggs, 1 tbs EVOO, the flour, milk, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl. Pour over the mushrooms and sprinkle with the parsley. Transfer to the oven and bake until puffed and browned around the edges, about 20 minutes.

3. While the mushrooms are in the oven, combine the remaining 1 tbs EVOO & the chorizo in another large nonstick skillet.  Cook over medium heat, stirring occasionally, until beginning to crisp, about 5 minutes. Chop the potatoes into bite-size pieces and add to the skillet; season with salt and pepper. Cook until the potatoes are slightly crisp, 8 to 10 minutes.

4. Make 4 openings in the potato/chorizo mixture and crack an egg into each spot; season with salt and pepper. Cook until the whites are set but the yolks are still soft, 5-ish minutes.

5. When the Dutch baby in the oven is ready it will pull from the sides a bit and be a little puffy.  Cut it into wedges and serve with the potatoes, chorizo, eggs, & a sprinkle of parsley.

6. Enjoy!DSC_0351

xoxo Darby

No comments :

Related Posts Plugin for WordPress, Blogger...