Papas con Chorizo (Mexican Chorizo and Potatoes)

The bold, delicious flavors of this traditional Mexican chorizo and potato recipe are sure to become your new favorite breakfast. Top with a fried or poached egg, or serve inside corn tortillas. I like to top mine with Cotija cheese, cilantro, hot sauce, and a side of avocado. Home- or store-made chorizo is best; however, feel free to use your favorite brand.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 364 Calories

Ingredients

• salt and ground black pepper to taste
• 1 small onion, diced
• 1 ¼ pounds Yukon gold potatoes, cut into 3/4-inch cubes
• ¾ pound fresh Mexican chorizo sausage, casing removed
• vegetable oil, as needed

Recipe Instructions

Step 1

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly soft, 5 to 6 minutes. Drain.

Step 2

Cook chorizo in a large skillet over medium-high heat, breaking up any large clumps, until browned, 5 to 6 minutes. Remove chorizo to a paper towel-lined plate using a slotted spoon, reserving about 1 tablespoon grease in the skillet. Add oil if necessary to make up 1 tablespoon.

Step 3

Cook onion in the same skillet over medium heat, stirring occasionally, until they begin to soften and brown, 4 to 5 minutes. Add potatoes to the skillet and sauté until potatoes are lightly browned, 5 to 7 minutes. Stir in chorizo and season with salt and pepper.