Papas con Chorizo (Mexican chorizo and potatoes) is an easy two-ingredient dish usually served for breakfast, brunch, or lunch with a side of eggs or refried beans, or stuffed inside a burrito or gordita.
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 would sometimes apologize for the food, as if she felt it wasn't enough.
But to me those dishes were always some of my favorites, and now they're the ones that I turn to as a busy mom of three.
Another one of my mom's trusted, easy recipes is the one I'm sharing with you today. Papas con chorizo is a simple, traditional Mexican dish made with just potatoes and Mexican sausage. It's incredibly flavorful, satisfying, and comes together with very little effort.
We most often had it for breakfast or lunch with eggs or refried beans, but it also makes a delicious and filling dinner wrapped in a warm tortilla as a burrito or tucked into homemade gorditas.
Jump to:
For other chorizo recipes, check out Chorirqueso and Huevos con Chorizo.
Ingredients & Substitutions
You only need a few simple ingredients to make this dish:
- Mexican Chorizo: Fresh Mexican chorizo (not cured Spanish chorizo) is what gives this dish its signature flavor. Look for a high-quality chorizo made with clean, simple ingredients and balanced spices, not overly greasy or overly salty.
- Potatoes: Russet potatoes are a great choice because they get tender on the inside and slightly crisp on the outside. Yukon Gold potatoes also work well for a creamier texture.
- Salt, to taste
Substitutions: This is a simple, traditional version of Mexican chorizo and potatoes, but you can easily adapt it if needed:
- Chorizo Options: You can use turkey chorizo or soy chorizo if you prefer a lighter option. Just keep in mind the flavor and texture may vary slightly.
- Optional Add-Ins: Diced onion, jalapeño, or tomato can be added for extra flavor.
See recipe card for a full list of the ingredients and quantities.
Step-by-Step Instructions
- Cook the Chorizo: Add the chorizo to a large skillet over medium heat. Use a spoon to break it into small pieces and cook for about 6-8 minutes, until fully cooked.
- Drain: Transfer the cooked chorizo to a paper towel-lined plate. If there is excess grease in the pan, carefully remove some, leaving about 1-2 tablespoons to cook the potatoes.
- Prep Potatoes: Wash and peel two potatoes. Dice the potatoes into bite-sized pieces.
- Cook the Potatoes: Add the diced potatoes to the skillet and cook over medium heat, stirring occasionally, until fork-tender. Season lightly with salt.
- Combine: Return the chorizo to the skillet and stir to combine.
- Finish: Cook for another 1-2 minutes, then taste and adjust salt if needed. Serve warm.
Recommended for This Recipe
Cast-Iron Skillet
Cast-iron skillets offer excellent heat retention, perfect for sautéing, pan-frying, and roasting. With each use, they become more seasoned, making them a great choice for recipes like this one.
How to Serve
This dish can be served by itself, as a burrito, in gorditas, or with one of the following:
- With eggs for a hearty breakfast
- Alongside Mexican Refried Beans or Instant Pot Pinto Beans
- Topped with sour cream, fresh cilantro or a salsa like Chile Morita Salsa, Salsa Cruda, Guacamole Falso or Jalapeño Salsa
Storing and Reheating
Store leftovers in an airtight container for up to 4 days.
Reheat in a skillet over medium heat until warmed through. You can also microwave in short intervals, stirring in between.
Recipe Tips
- Let the potatoes cook undisturbed: Stirring too often prevents them from getting that light crisp on the outside.
- Control the grease: Some chorizo releases more oil than others, adjust as needed so the dish isn't overly greasy.
More Recipes to Try
If you enjoyed this recipe, you might also like:
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Recipe
Papas con Chorizo (Potato with Mexican Sausage)
Equipment
- Large skillet or cast-iron pan
- cutting board
- Knife
- Wooden spoon or spatula
Ingredients
- 1 lb russet potatoes peeled and diced into bite-sized pieces
- 9-12 oz Mexican chorizo
- salt to taste
- 1-2 tablespoon avocado or olive oil only if needed
Instructions
- Heat a large skillet over medium heat. Add the chorizo and use a spoon to break it into small pieces. Cook for 6-8 minutes, until fully cooked through.
- Remove the chorizo from the pan and place it on a paper towel-lined plate.
- Carefully remove excess grease from the skillet, leaving about 1-2 tablespoons in the pan.If your chorizo didn't release much oil, add 1-2 tablespoons of oil.
- Add the diced potatoes to the skillet. Cook over medium heat, stirring occasionally, for about 12-15 minutes, or until fork-tender and lightly crispy on the outside. Season lightly with salt.
- Return the cooked chorizo to the skillet and stir to combine. Cook for 1-2 more minutes until everything is heated through.
- Taste and adjust salt if needed. Serve warm.
Leave a Reply