Longaniza is a sausage that is used in hispanic cooking. If you have ever had chorizo, longaniza is similar to that. At out house we like both, but I think longaniza is my favorite.
This is a Cacique brand longaniza, but El Mexicano brand is also good. You can find these at your grocery store in the refrigerated section where the mexican cheeses are usually kept.
Ingredients:
- 2-3 potatoes
- 10 oz package of longaniza (you will only us half)
- 6 eggs
- 2 tbs cooking oil (add more if needed)
- salt to taste
- 1 avocado
- radishes
- corn tortillas
Side note – this particular day I made this for my husband & I and our toddler. If I am making this for my whole family (7), I usually double the ingredients and use the whole package of longaniza. I will also sometimes serve it with sides of rice and beans, to ensure that there is enough to go around. 😉
Here are the steps to making this delicious recipe. We usually eat it for lunch, but it is good at any time of day.
Step 1 – Dice potatoes while letting the oil heat in the frying pan at a medium to medium high heat.
Step 2 – Add potatoes to hot oil and cook until tender; salt potatoes to taste. Meanwhile, open longanzia and cut in half. There will usually be a thin covering over the longaniza that you will want to make sure you remove before adding it to the potato mixture.
Step 3 – Add longaniza to the potato mixture. Using a spatula, break longaniza up as it cooks. (It is kind of like browning ground beef or italian sausage).
Step 4 – Once the longaniza is broken up, mix with the potatoes. Crack and whisk the eggs.(You may salt the eggs to taste if you’d like.). Add eggs to the potatoes and longaniza. Move mixture around until the eggs are cooked. (As if you were scrambling eggs) Usually takes about 3-5 minutes.
Serve with avocado and radish slices and warmed corn tortillas. Enjoy!