Potato Pancakes

1 lb new potatoes (peeling optional)
1/2 of an onion (medium size, grated)
2 eggs
1 tsp Thai Chorizo
1 tsp The Works
1/4 tsp baking powder
1 Tbsp all purpose flour
1/2 cup olive oil
2 Green Apples
1 Tbsp Cinnamon Sugar


  • Wash (& peel if desired) potato and grate coarsely.
  • Peel onion and grate finely, mix into grated potato.
  • Beat eggs ’til milky consistency, add baking powder, flour, & spices, mix well and fold in potato/onion.
  • Heat 1/4 cup of olive oil in a 10” skillet ’til 380 degree (medium high)
  • Drop heaping tablespoonfuls of potato mixture into hot oil, & spread it thin.
  • Flip over when bottom is golden color, & cook until both sides are golden & crispy.
  • Use the remaining 1/4 cup of olive oil as needed for next batch of pancakes, etc.
  • Top the potato pancakes w/ extra Thai Chorizo or The Works to desired intensity level.
  • Garnish with apple slices sprinkled with Cinnamon Sugar.

Yields 10-12 pancakes.

Garden Veggie Omelet

1/4 chopped onion
1 zucchini diced
1 tomato diced
1 bell pepper diced
6 mushrooms sliced
2 tsp Apple Curry
1 tsp The Works
3 eggs beaten with 2 Tbsp of milk
1/4 cup shredded cheddar cheese
1 Tbsp butter


  • Put all of the veggies & spices in the skillet with butter over medium high heat.
  • Sauté until tender & heated through.
  • Pour the egg mixture into the skillet & allow it to cook evenly.
  • Turn heat down to medium, add cheese to center, and flip omelet over in half.
  • Continue cooking ’tillEggs done in center.
  • Garnish with tomato slices (with dashes of Black Truffle Cheese).
  • Serve with deli meats or smoked salmon as classic European breakfast.

Farmer’s Potatoes with Chorizo

1 hard chorizo (thin slices)
1 Tbsp oil
1 lb red potatoes (medium wedges)
1 large red onion (slices)
2 Tbsp oil
1 Tbsp Thai Chorizo
1/2 Tbsp The Works


  • Heat 1 Tbsp oil and chorizo slices in large skillet at medium high, cook ’til crispy like bacon.
  • Remove and set on paper towel to drain excess oil.
  • Add 2 tbsp oil in the same skillet and heat at medium high.
  • Toss in the potatoes and stir fry for 10 minutes.
  • Next, add the red onion slices & spices, continue tossing & cooking for 15 minutes ’til potatoes are golden around the edges.
  • Now incorporate the crispy chorizo slices into the skillet & cook for another 5 minutes (longer if potatoes are thick).
  • Serve this with Fried Eggs on Hawaiian Bread.