This is Mexican comfort food at its finest – easy, fast, rich, and spicy. Throw in a tortilla or some eggs, maybe some cheese or beans, and you have breakfast, lunch, or dinner. Seriously. By the way, that is real steam coming off the dish in the photograph above! I wasn’t about to let this dish get cold before eating it just for the sake of a photo.
Taste: Spicy, rich, all-around savory.
Texture: The potatoes are tender and fluffy while the chorizo adds nice meatiness.
Ease: Super easy.
Appearance: Rustic but mouthwatering.
Pros: This dish can be used in so many different ways – tacos, burritos, quesadillas, eggs. It also happens to be scrumptious at nearly any time of the day.
Cons: Not exactly healthy.
Would I make this again? Yes I will. Maybe by the next time I make this I’ll have learned to make homemade chorizo!
How to make Potatoes & Chorizo
Yield: 2-4 servings
4 medium red potatoes, halved
2 tablespoons vegetable oil
8 ounces chorizo sausage, casing removed
1 small onion, diced
Place the halved potatoes in a medium pot. Cover with water, sprinkle with salt, and bring to a boil. Boil until just tender, 12-15 minutes. Drain and cool. Cut into a large dice.
Heat the oil in a large skillet over medium-low heat. Add chorizo and cook, stirring to break up any large clumps, until done, about 10 minutes. Remove from pan, leaving enough fat to coat the bottom of the pan.
Turn heat up to medium and add potatoes and onion to pan. Fry until well browned, about 15 minutes, stirring often to prevent the potatoes from sticking. Add the chorizo, stir well and heat through for several minutes.
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