Sunny Anderson’s Tex-Mex Desayuno Potato Bites | The Kitchen | Food Network [Video]

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. These tailgate-worthy bites are the perfect accompaniment! Have a little hot sauce around if you feel like shaking some on.
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Sunny’s Tex-Mex Desayuno Potato Bites
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 50 min
Active: 20 min
Yield: 12 potato bites

Ingredients

12 steamable small white potatoes
1 tablespoon vegetable oil, plus more for drizzling
Kosher salt and freshly ground black pepper
8 ounces Mexican chorizo, casing removed and crumbled
2 cups Mexican blend shredded cheese
1/3 cup mild salsa
1/2 cup sour cream
Hot sauce, for serving
1/4 cup chopped fresh cilantro
1/4 cup sliced scallions

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.

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Sunny Anderson’s Tex-Mex Desayuno Potato Bites | The Kitchen | Food Network
https://youtu.be/WurUi0N_4Hk