Spicy Chorizo Grit Cakes with Savory Breakfast Sweet Potatoes
Author: Jenn
Recipe type: Breakfast
Prep time:
Cook time:
Total time:
Serves: 2 servings
Ingredients
½ cup of grits
¼ cup nutritional yeast
⅓ cup corn meal
2 cups of water
2 tbs vegan butter
salt and pepper
2-3 tbs coconut oil
1 12 oz package of Trader Joe's Soy Chorizo (or another brand if you prefer)
½ avocado, sliced
hot sauce to taste
Breakfast Potatoes:
2 sweet potatoes, diced
2 tsp chili powder
½ tsp garlic powder
½ tsp onion powder
1 tsp salt
½ tsp pepper
Instructions
Place a small sauce pan on the stove on high. Add grits, water and butter. Bring to a boil, stirring constantly. Allow to cook for about 5 minutes.
Add the nutritional yeast and the salt and pepper to taste. Turn heat to medium and continue stirring for another 3 minutes.
Grease a small sheet pan (or grease half of a large pan and don't use the whole thing.)
Pour grit mixture onto the sheet pan and spread out evenly, leaving the grit mixture about ¾ of an inch thick. Place sheet in fridge and allow to cool to room temperature.
While grits are cooling, add a large skillet to the stove on medium heat. Add 3 tbs coconut oil, diced potatoes, and potato spices and cook, stirring often until potatoes are tender, about 10-15 minutes. Once potatoes are done, pour onto a plate and set aside.
Using the same potato skillet, place back on stove on medium heat. Crumble soy chorizo and cook until hot, about 7 minutes. Leave on stove on low until ready to eat.
Place another skillet on the stove on medium heat (or pour the chorizo onto a plate and use the same skillet again) and add 3 tbs coconut oil. Allow to get hot and spread all over the pan.
Pull grits out of the fridge and cut using a biscuit cutter (or a glass if you dont have one, like me). Pour the corn meal onto a saucer.
The grit cakes are fragile, so be careful in this step. Use a spatula to slide the grit cakes into your hand, one by one, dredge them in corn meal. Place them in the hot coconut oil and allow to cook for about 2-3 minutes on each side. If you try to flip the grit cake over and it is still fragile, then let it cook a little longer on that side as they firm up as they cook.
Once all grit cakes are cook, time to assemble! Place grit cakes on a plate, top with warmed chorizo, top with avocado chunks and hot sauce. Add potatoes on the side and dig in!
Recipe by Peppers and Peaches at https://www.peppersandpeaches.com/spicy-chorizo-grit-cakes-with-savory-breakfast-sweet-potatoes/