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These chorizo fried potatoes are so good you almost don’t need anything else with them. I had a batch with breakfast, but you can also use them in tacos or tortillas – just add a little shredded cheese!
I love Mexican chorizo. Quite often I mix it half-and-half with ground beef for a more kicked-up dish than using just plain ole beef. It certainly makes for great chorizo fried potatoes.
When I first started cooking I kept running into recipes that called for chorizo, but they didn’t say which kind. Now it’s obvious to me, but there’s a mighty big difference between Mexican chorizo (a spicy ground meat mixture) and Spanish chorizo (a dried, salami-like spicy meat). I love them both, though.
Also try my andouille Cajun potatoes.
This recipe is based on a recipe from Chef Valladolid.
Chorizo Fried Potatoes
Ingredients
- 1 pound Mexican chorizo
- 1 small white onion diced
- 1 pound red potatoes cut into 1/4″ dice
Instructions
- Bring a large pot of salted water to a boil. Add the potatoes and boil until starting to get tender. Remove and drain.
- Crumble the chorizo into a large skillet over medium-high heat. Cook until browned.
- Remove all but 1 tablespoon of the chorizo drippings. Add in the onion and potatoes and cook until the onions are tender and the potatoes are starting to brown (I like mine with crispy edges).
- Add the chorizo back to the skillet. Season with salt and pepper to taste. Serve.
Nutrition
Nutritional values are approximate.
