Green chile chorizo homestyle spuds. If this isn't brunch heaven, I don't even know what to believe anymore. But don't worry. It IS brunch heaven. It also could be dinner heaven or snack heaven or middle-of-the-night-when-no-one-is-watching heaven. This recipe is more than just delicious for me. It really is comfort. This one is a spin off the very first thing I learned to make. Absolutely super awesome, flavor-packed, slightly caramelized and tender potatoes. That's the technical term, of course. In fact, if you want to read the whole story about my beginnings with food, I told it over on my blog this week! I talked about potatoes there, too. Duh.
Long story short, a good caramelized potato can be the most welcoming of blank canvases for many works of flavor art in the food world. You can slice 'em thin and make a big potato pancake to serve to lots of people (or to pretend you're serving to lots of people). You can shred them and make some latkes, paying homage to your fancy heritage (or someone else's).