Papas con Chorizo (Potatoes with Mexican Sausage), an easy two-ingredient Mexican dish usually served for breakfast, brunch, or lunch with a side of eggs or refried beans or stuffed inside a burrito or gordita.
Papas con Chorizo (Potatoes with Mexican Sausage)
There were certain dishes my mom would prepare on busy days or on days when she felt uninspired to cook. These dishes included such things as bean burritos, tuna salad, avocado burritos, or tostadas. On those days she tended to apologize for the food. It was as if she was embarrassed that the meal had required little effort. It's funny because to me those dishes were always some of my favorites and ones that I turn to now. It's great to have such easy and delicious dishes in your back pocket, especially as a busy mom of three.
Another one of my mom's trustee, easy dishes is the one I am sharing with you today. Papas con Chorizo (Potato with Mexican Sausage) is an easy two-ingredient dish made with diced potatoes and Mexican sausage known as chorizo. It is usually served for breakfast, brunch, or lunch with a side of eggs or refried beans. My mom would also serve these savory potatoes for dinner, wrapped in a flour tortilla as a tasty burrito or, when there was time, stuffed inside homemade gorditas.
An Important Tip
The key to great papas con chorizo definitely lies in the chorizo. Now not all chorizo is created equal though. Some are overly greasy, others lack flavor and others pretty much disintegrate when you cook them. To avoid this, either make your own chorizo or buy a chorizo with quality ingredients that will add lots of flavor.
One that I highly recommend is the chorizo from Pederson's Natural Farms. It has a great taste, it's not overly greasy, and it uses healthy, Whole30 compliant ingredients. Use my code GEMMA to get $10 off your entire order and free shipping, just follow this link http://bit.ly/39iDkn8.
Now let me show you how easy this is to make.
How to Make Papas con Chorizo (Potatoes with Mexican Sausage)
Begin by cooking between 9 to 12 ounces of chorizo in a large frying pan or cast-iron skillet. Use the back of a spoon to break it up into smaller pieces and cook for about 7 minutes until cooked through.
Remove the chorizo from the pan and place it on a paper towel lined plate to drain. If there is too much oil leftover in the skillet, remove some of the excess, leaving about 2 tablespoons in the pan. On the other hand, if your chorizo did not release much oil, then add 2 tablespoons of olive oil to the skillet. You want some oil in there to fry up the potatoes.
Next, wash and peel two large russet potatoes (or one pound of your preferred potatoes will also work). Dice the potatoes into bite-sized pieces.
Add the diced potatoes to the hot pan with oil and sauté on medium high heat until fork tender. Season with a little salt.
Once the potatoes are fork-tender, add the chorizo back in. Mix everything together until well combined. Drain any excess oil. Finally, taste and add more salt if needed.
The Papas con Chorizo are now ready to serve. Like I mentioned previously, these go great with a side of eggs or refried beans. I also love them with a little bit of sour cream and wrapped in a flour tortilla or topped off with this jalapeño salsa.
I hope you enjoy!
Please leave me a comment below if you make this or tag me on Instagram @everydaylatina.
Check out these other delicious potato recipes:
- Papas con Huevo (Potato and Egg Scramble)
- Roasted Green Chile Pastel de Papa (Shepherd's Pie)
- Potato Patties with Chile con Queso
Recipe
Papas con Chorizo (Potato with Mexican Sausage)
Ingredients
- 1 lb russet potatoes (or your preferred potatoes), peeled and diced
- 9-12 oz chorizo
- salt
Instructions
- Add the chorizo to a large frying pan or cast-iron skillet. Use the back of a spoon to break it up into smaller pieces and cook for about 7 minutes until cooked through.
- Remove the chorizo from the pan and place it on a paper towel lined plate. Remove excess oil, leaving only about 2 tablespoons in the pan. However, if your chorizo did not release much oil, then add 2 tablespoons of olive oil to the skillet.
- Add the diced potatoes to the hot pan with oil and sauté on medium high heat until fork tender. Season with a little salt.
- Once the potatoes are fork-tender, add the chorizo and mix everything together until well combined.
- Drain any excess oil. Taste and season with more salt if needed.
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