Recipe: shake up your morning with Mediterranean flair

Breakfast Sautee with potatoes, chorizo and wilted greens

Breakfast and dessert are my two favourite meals of the day: The stuff that champions are made of! I always have a hard time picking what to start my morning with, when at a restaurant, though: How are you supposed to choose between something hearty, with potatoes, meaty, with sausages or bacon, or light and fresh with veggies? What about those of us who want it all?

This quick and easy fry-up delivers all of the above, is great for breakfast, lunch, or dinner, and best of all, it hits all four food groups and doesn't need a proper recipe. Just use as much of everything as you want, who has time to measure when they're half-asleep? A little of this, a little of that, shake the pan a few times, and presto, you can wander back under the covers and have a filling meal. It's like breakfast hash, but better for you, and Mediterranean-inspired.

What a great way to make use of leftovers, like potatoes, sausages, and veggies, and you can even throw in a squeeze of lemon juice, cooked mushrooms, hot sauce, pepper chunks, torn pancetta, or crumbled bacon if you like. Texture, flavour, and variety is what we're looking for here. Yum!

Spicy, Crunchy Breakfast Sauté with Potatoes, Chorizo, and Wilted Greens
Serves one


Olive oil for frying
Cheese, to garnish (grated parmesan, crumbled roquefort, or goat cheese)
Salt and pepper

About a handful of each of the following ingredients:

Cooked potatoes, halved (fingerling, nugget, or chunks)
Chunks of sausage (Italian or chorizo work great)
Tomato wedges, chunks, or small tomatoes (grape or cherry)
Green beans
Leafy greens (baby spinach, chopped spinach, or arugula)

Warm up a few tablespoons of olive oil in a pan over medium-high heat. Place potatoes into oil, cut-side down, and let cook until golden and crispy.

Shake pan to flip potatoes over, add sausages and tomatoes, and cook until tomatoes soften and sausage crisps up.

Add beans and leafy greens, shake ingredients in the pan and cook just until the greens are wilted.

Season to taste with salt and pepper, top with cheese, and devour hungrily.

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