Chorizo Recipe › Papas con Chorizo (Mexican Chorizo and Potatoes)

The bold, delicious flavors of this traditional Mexican dish 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, and hot sauce, with a side of avocado. Home- or store-made chorizo is best, however, feel free to use your favorite brand.

Ingredients

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

Cooking Directions

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.
2. Meanwhile, cook chorizo over medium-high heat in a large skillet, 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 of grease in the skillet. Add oil if necessary to make up 1 tablespoon.
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 saute until potatoes are lightly browned, 5 to 7 minutes. Stir in chorizo and season with salt and pepper.

Nutrition Facts

• calories364.4
• carbohydrateContent28.9 g
• cholesterolContent72.8 mg
• fatContent20.4 g
• fiberContent2.6 g
• proteinContent16.3 g
• saturatedFatContent0.2 g
• sodiumContent716.4 mg
• sugarContent0.7 g