Chorizo Potatoes
These Chorizo Potatoes are a delicious way to add some spice and flavor to potatoes. I love these for breakfast or brunch and they are even better with a fried egg on top.
Servings: 6
Calories: 2kcal
Equipment
- large skillet or frying pan
Ingredients
- 3 medium russet potatoes
- 2 oz Mexican Chorizo
- 1 tablespoon butter
Instructions
- Peel and dice the potatoes.
- Over medium high heat, melt the butter in the skillet or frying pan. Place potatoes in skillet in a single layer. Cook 7-8 minutes until potatoes are nearly fully-cooked.
- Make a space in the center of that pan for the chorizo. Remove any casing from the chorizo prior to adding to the pan.
- Cook chorizo and the potatoes for another 6-8 minutes until chorizo is fully cooked and clings to potatoes. Stir well to coat all the potatoes.
Notes
- Use medium-high heat to ensure that the potatoes and chorizo cook evenly and develop a crispy texture.
- For extra flavor, add a pinch of garlic powder or black pepper to the potatoes while cooking.
- You can peel and precut the potatoes ahead of time and store them in water in the refrigerator.
- Serve the chorizo potatoes with warm corn tortillas or flour tortillas for a delicious meal.
- Store any leftovers in an airtight container in the refrigerator for up to 2–3 days.
Nutrition
Calories: 2kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 3mg | Potassium: 3mg | Sugar: 1g | Vitamin A: 4IU | Calcium: 3mg