Sunny Anderson's Tex-Mex Desayuno Potato Bites | The Kitchen

If you’re planning a tailgate, don’t forget breakfast! It’s a day-long event, and starting it off right with something to help you soak up the day is the best plan. These tailgate-worthy bites are the perfect accompaniment! Have a little hot sauce around if you feel like shaking some on. #SunnyAnderson #TheKitchen #FoodNetwork #PotatoBites Watch Sunny on #TheKitchen, Saturdays at 11a|10c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT! Get the recipe ▶ https://foodtv.com/4gLugJV Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Sunny's Tex-Mex Desayuno Potato Bites RECIPE COURTESY OF SUNNY ANDERSON Level: Easy Total: 50 min Active: 20 min Yield: 12 potato bites Ingredients 12 steamable small white potatoes 1 tablespoon vegetable oil, plus more for drizzling Kosher salt and freshly ground black pepper 8 ounces Mexican chorizo, casing removed and crumbled 2 cups Mexican blend shredded cheese 1/3 cup mild salsa 1/2 cup sour cream Hot sauce, for serving 1/4 cup chopped fresh cilantro 1/4 cup sliced scallions Directions Steam the potatoes as directed on the packaging. Place each potato in the recess of a muffin tin, then drizzle with oil. Sprinkle with a pinch of salt and a few grinds of pepper. Use a bottle or shot glass to press and indent into the center of each potato, pushing the excess potato up the sides of each muffin cup. In a small skillet on medium-high heat, add the oil and chorizo. Cook, using a wooden spatula to break up the chorizo to resemble ground beef, until cooked through and golden, then remove to a paper towel-lined plate. Preheat the oven to 400 degrees F. Fill the potatoes with the ingredients in this order: 1 teaspoon cheese, 2 teaspoons salsa, 2 teaspoons chorizo, and finally, 1 more teaspoon cheese. Bake until the tops are melted and golden, about 15 minutes. Garnish with the sour cream, hot sauce, cilantro and scallions. Serve warm or at room temperature. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork ▶ TWITTER: https://twitter.com/FoodNetwork Sunny Anderson's Tex-Mex Desayuno Potato Bites | The Kitchen | Food Network https://youtu.be/WurUi0N_4Hk