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"Hm, radishes do serve a purpose" -My husband coming around to radishes thanks to this delicious dish.
At least once a weekend I like to get up, relax with a cup of coffee and then eventually meander into the kitchen to make up a muy bomb breakfast. With the unexpected Minnesota weather taking a chilly turn, golfing and boating were out of the question, outdoor work put on hold, and the day became and indoor chore/get work done day. The perfect day to start things off with a restaurant-worthy breakfast.
Having bought radishes for a recent appetizer, I had a few bunches left that I needed to use up. I also had Chorizo that had been sitting in my fridge forweeks with a quickly expiring "best by" date. I love just opening up the fridge and pantry, seeing what I have on hand, and going into Chopped mode to make the very best dish out of my mystery box ingredients. This Chorizo & Radish soft scramble with baked breakfast potatoes would have won me the Chopped $10,000 for sure.
I'm not even a big egg person, but I could have housed an entire second (and probably third) helping of these had I had more eggs on hand. I always know my husband is a huge fan when we starts talking about "this is why I don't like to go out to eat, you make way better food than what most restaurants do". To which my response always has something to do with the fact that it's just nice to sometimes not have to put in the effort and clean up after yourself. But today the clean-up was so worth it. This is the food breakfast dreams are made of.
For the Potatoes
8-10 baby red potatoes - sliced into 1/8 - 1/4 inch thick slices
splash of olive oil
*I don't give measurements here because you should really season to taste. I like a lot of garlic, salt and paprika so probably put about 1 tsp. of each on. I just recommended putting enough on to give all of the potatoes a nice thin coating.
For the Eggs
3 T. milk
salt and pepper to taste
1 1/2 T. butter
4 oz. Chorizo - cut into small cubes
1/3 c. shredded mozzarella cheese
4 baby radishes - thinly sliced
Preheat oven to 415 degrees.
Spray baking sheet with non-stick cooking spray. Place potatoes on baking sheet and toss with olive oil and seasonings until evenly coated. Spread potatoes evenly across the baking sheet.
Bake 15 minutes. Toss/flip to prevent sticking and promote even cooking. Bake another 20 minutes or until just starting to brown/crisp up.
Whisk together eggs, milk, salt and pepper. With about 10 minutes left of baking time for the potatoes, melt the butter in a medium-sized non-stick pan over medium-low heat. Add eggs and let set for about 20-30 seconds. Then, using a plastic spatula, stir the eggs/scrape the bottom of the pan slowly and consistently. You want the eggs to keep moving and cooking slowly. Once eggs are cooked and glossy (should be softly scrambled, not firm and dry), add chorizo and cheese, mix to combine. Turn off heat. Add radishes, mixing well.
Top eggs with a few extra slices of radish and serve with potatoes.