Happy Wednesday! Today’s post is a special one because it is my first collaboration. I am excited to share that I collaborated with Chef Krystina of Kouzounas Kitchen. Krystina is a passionate American-Greek chef who loves to share recipes. Currently, you can find her catering Greek food in the Northern California region or working her booth in Apple Hill. Chef Krystina makes her own unique spices and sells them online. Here is the link to shop her spices: https://kouzounaskitchen.square.site/product/santorini-sunset-spice-organic-/5
I fell in love with Krystina’s Organic Santorini Sunset Spice. It is a great multipurpose spice to use on vegetables, chicken, fish, potatoes, etc… My personal favorite is to season potatoes, especially breakfast potatoes.
I am featuring my third brunch dish this week, a Mexican Breakfast Skillet. Who doesn’t love a good breakfast skillet?! A delicious potato and pepper hash, fresh homemade pico de gallo, and two fried eggs on top is the perfect breakfast skillet! Krystina’s Organic Santorini Sunset Spice added the right amount of flavor to the potato and pepper hash I made. This was so easy to make and would be the perfect addition to your table for Mother’s Day coming up 😉 Please give this a try, I promise it will be your new favorite breakfast skillet to whip up!
Mexican Breakfast Skillet
2-3 yukon gold potatoes, cut up into cubes
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 red onion, chopped
2-3 roma tomatoes, chopped
1 jalapeño pepper, (take the seeds out), chopped finely
Juice of 1 lime
1 tablespoon cilantro, chopped
2 tablespoons olive oil
1 1/2 teaspoons Organic Santorini Sunset Spice ( feel free to use your favorite vegetable or all purpose spice)
Peel potatoes and cut into cubes. Once you are done cutting up potatoes into cubes place in a bowl. Chop both peppers and place them in the same bowl as the potatoes. Season with a little salt, pepper and Krystina’s Organic Santorini Sunset Spice. Lastly, add 1 tablespoon of olive oil and stir your potato and pepper mixture. Next, grab a small bowl to prepare pico de gallo. Chop up tomatoes, red onion, jalapeño pepper and cilantro. Add all those ingredients to your small bowl. Add lime juice, salt and pepper and stir well. Set aside pico de gallo mixture. Heat a pan with a little oil and add your potato and pepper mixture. Cook until vegetables and potatoes are soft or for about 15 minutes. Heat a small frying pan with butter. Once your pan is hot add both eggs and cook them thoroughly. After the eggs are cooked carefully transfer them to your pan with potatoes and peppers. Add pico de gallo on top of skillet, garnish with any leftover jalapeño peppers, limes and cilantro. Enjoy!
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