I don’t know about you, but capers for breakfast are my total jam. Instead of, like, jam.
Here’s my thing with breakfast: It’s never my go-to food group. I don’t like eggs much, don’t care a ton to eat a mountain of sugar first thing in the world, and you can only eat so much bacon and drink so many mimosas before you’re all GET ME TO GYM EVEN THOUGH I HATE GYM, you know? It becomes a bit much. I do, however, very much enjoy brunch menus that include fully lunch-appropriate items because I find nothing wrong with eating a fried chicken sandwich at 9am, thank you very much.
Jay, on the other hand, adores eggs and all things breakfast.
So this is the compromise! This is actually inspired by a veggie has that was available in our lodge in Belize this summer – it had only grated veggies that were seared so perfectly and were the most fresh addition to any breakfast we ordered. I love finding ways to add veggies first thing in the morning, and loved that addition to the menu. This is kind of a cross between potato and veggie hash with lots of spices and chorizo crumbled right in for good measure. The hash is all I want for breakfast, and egg-lovers can add their egg of choice to the dish. Everyone wins!