Last year I teamed up with Le Creuset to shoot a few recipes for their Spring 2016 lookbook, and I wasn’t able to share it with you until right now because it’s finally spring! It’s been so long and difficult for me to keep it under wraps, and so I’m glad that the time has come to talk about it. So let’s talk about it, shall we? I’ll have to be honest with you, I never knew that Le Creuset made non-stick cookware (I’ve been living under a rock, apparently). Whenever I think of Le Creuset, sturdy dutch ovens in a variety of bright colors always come to mind. I was pleasantly surprised to learn that they do indeed make non-stick cookware, and it’s just as good as their…everything else. Now, I’m not one for hawking products at you over and over again, so when I do, I feel like it really means something. Or at least I hope it does. I’m very particular when choosing partnerships for my blog. I want companies and products that I actually use and use often. Companies I can feel proud to stand behind. Le Creuset is definitely a dream partnership of mine, and to be featured in their latest lookbook, is crazy!
I made three breakfast/brunch recipes for the lookbook (for you) so that you can become a breakfast master in no time. They’re not overly complicated and they’re definitely something you can whip any night during the week for a quick and easy breakfast for dinner, or on the weekends for a great brunch with family and friends. The first one is taken and inspired by my friend Joy. Her Roasted Balsamic Skillet Cake is what dreams are made of. The next one is a Chorizo Hatch Chili Hash Brown. I love hash browns and I love spicy food so it just makes sense to combine them both in one crispy potato dish. The third is a Breakfast Tostada that I can eat every single day of my life and live happily at that.
An easy to make cake, topped with balsamic marinated and roasted strawberries. The fact that you can make it in a skillet, makes this cake so fancy. Pour the cake batter into a large skillet, that has been lightly greased with cooking spray or rubbed with softened butter. Top with the marinated roasted balsamic strawberries.
Drizzle the top with a bit of the juice from the roasted balsamic strawberries. This will not only add color but also flavor. That juice that the strawberries release in the oven is loaded with so much complex flavor.
**Note: Feel free to add as much or as little of the juice. You don’t want to add too much though (as your strawberries might release more or less depending on how big they are) because it’ll add too much moisture to the cake.
Bake until lightly golden brown on top and a toothpick inserted in the middle comes out clean. Remove from the oven and let cool slightly before cutting and serving.
**Tip: Garnish the cake with a dusting of powdered sugar or with maple syrup if you want to take it over the edge!**
Let’s talk about these spicy Chorizo Hatch Chili Hash Browns now. It just feels right to talk about potatoes right after bread. Brown the Spanish chorizo and hatch chilies in a large skillet with a tiny bit of oil.
**Note: Make sure to use Spanish chorizo for this one, because it’s smoked and you can slice it. Mexican chorizo is uncooked and crumbles when cooked. That’s not what you want for this recipe. If you can’t find Spanish chorizo, any smoked sausage will work.**
Stir in the shredded potatoes and press down into a single layer. Allow to cook until crispy and golden brown on the bottom. Flip over, by placing a large plate or cutting board on top and then carefully flipping the pot over. Then slide the hash browns back into the skillet so that you can brown the second side and continue cooking through.
**Note: Rinse and peel the potatoes, and then shred with a box grater. Rinse in cold water and then place in a clean kitchen towel. Squeeze out as much of the moisture as you possibly can.**
Once cooked through, cut and then serve with eggs for a great breakfast or dinner! This is a great side dish that doesn’t have to be served just for breakfast with eggs. Try it as a side for roasted chicken or grilled steak!
For the tostadas, cook the refried black beans in a saucepan until warmed through. I like to mash them with a splash of water to make them a bit smoother than right out of the can. Brown the breakfast sausage until crispy, making sure to crumble it with a wooden spoon. Make the quick pico de gallo and set aside. Fry the eggs in a skillet any way you like them. I cooked mine sunny side up, but over easy, or scrambled are great too.
**Tip: If you’re on a time crunch and can’t make the pico de gallo, just grab some salsa from the store and use that instead!**
To assemble the tostadas, spread the crunchy tortillas with black beans, top with crumbled sausage, a fried egg, avocado, cheese, pico de gallo and scallions. Keep some hot sauce on the side for serving!
**Note: You can most definitely keep these vegetarian by omitting the sausage. Also, make sure that the canned refried beans you buy are vegetarian and aren’t cooked in lard.**
To get the three recipes shown here, make sure to check out the LE CREUSET Spring 2016 lookbook online! Click here to check it out for yourself. There’s also a link there to buy a hard copy of the lookbook if that’s your jam. It’s perfect if you’re like me and love to actually have something concrete on hand to look through in person. It’s a great book that you should most definitely check out, even if it is just online. Go and get your breakfast on!
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