Chilaquiles

This is one of my favorite breakfast/brunch dishes for using leftover tortillas and salsa. There are many different ways that you can make this Mexican dish, and here is just one. Try adding in beans or veggies that you might like, for a twist on the original recipe.



Chilaquiles
Serves 4

Ingredients
8 corn tortillas, cut into wedges
6 eggs, whisked with milk
scallions or chives, diced
salt
pepper
2 cups salsa
queso fresco

Directions
Heat 2tbs of oil in large skillet, and add tortillas. Stir frequently, and brown both sides. Remove the tortillas from pan and set aside on a paper towel to drain off excess oil. Add additional oil to the Mix together the egg and scallions and add to the pan, stirring occasionally to scramble the eggs. Once the eggs are cooked through, add half of the salsa to the mixture, along with the tortilla wedges. Mix everything together. Serve topped with remaining salsa and queso fresco.

Veggie Breakfast Hash

What to do with all these parsnips and sunchokes in your CSA? I suggest using some in a Veggie Breakfast Hash.

Serves: 2-4

Ingredients:

1 Parsnip
2 Sunchokes
1 medium sized Potato
1 small Onion
1 clove Garlic, or Green Garlic
4 stalks Asparagus
1-2 Tbs. oil
1 oz. shredded Cheddar Cheese (optional)
Salt and Pepper to taste


Preparation:

Shred the parsnip, sunchokes, and potato in a food processor or by hand with a cheese grater (it really doesn't take to long by hand, I promise!). Press excess moisture out of shredded veggies by folding within a paper towel and applying pressure. Chop onion and garlic.

In frying pan heat oil. Add onion and saute for a few minutes until onion is translucent. Add garlic, and the shredded potato, parsnips and sunchokes. Saute for about 15 minutes. Flip every 4-5 minutes. Add another tablespoon of oil if necessary. When hash is a nice golden brown, add asparagus. Saute for another 3-4 minutes. When asparagus is tender, top with grated cheese and salt and pepper. Serve with other breakfast foods or as the main breakfast dish.