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the gravy was OUT OF THIS WORLD. 
My fauxtato dish is really pureed cauliflower. If you nuke some cut up cauliflower with a little butter and some heavy cream UNCOVERED for five minutes, take it out, stir, zap it again for another five (still uncovered, and that part is important) puree it with some salt, pepper, and dubliner cheese (or the sharpest white cheddar you can find, and that's the OTHER important thing) your family will EAT IT UP, and not even question that they're getting a veggie.
It's addictive.
Simple, quick afternoon meal. Dinner, later, will probably be a refrigerator graze... 
I have some in my freezer and I am really not sure what to do with it.
Maybe I will leave it for a week or so and see if an angel comes aboard and helps me out here.
I would just treat that ground chorizo like any other breakfast meat. Steak/eggs, ham/eggs, sausage/eggs, bacon/eggs, chorizo/eggs!!!
I would just brown it up and toss it on the plate with whatever else you do with meat and eggs. I like over easy with a flour tortilla to sop up the yolk.
And for dinner I made corn tamales with a yummy tomatillo green chili!!!
But now I'm really craving chorizo!!!! 
Should I shape it into patties or just brown it chopped up?
I used to get chorizo sausages when I live in Massachusetts really loved them. But I sent husband with shopping list and he came back with this ground up stuff.
It is stymying me.
I'd just brown it chopped up and relish in the wonderful crispy bits!
It kinda reminds me of trying to crisp up canned corned beef hash patties. (I know... sue me) I get A nice crispy surface going, but if I try to flip it, it all falls apart so I just try to crisp it all up as best I can.
I'm such a gourmet!!!! 
Just end up scraping the whole mess out of the frying pan. No one seems to mind!
Yeah, ground. I use a fork and turn, turn, turn it with bell pepper and onion in a skillet. Then add the eggs and continue turning till "done". Pull from heat and lay two small corn tortillas over all to soften them (some folks like them toasted, my Latina neighbor would simply brown them a bit in a metal pie tin on a burner). Slice avocados, lime.
Plate the tortillas, top with chorizo/egg mix, some salsa. Avos w/lime on the side.
fresh corn (from a neighbor, yay!!) and leftover ratatouille.
And that papaya needs to be eaten.
Sewing all day and feel like just putting my feet up, really.