Potatoes & Chorizo

Yield: 2-4 servings

Tessa Arias 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,...

9 Responses to “Potatoes & Chorizo”

  1. #
    Jessica — January 19, 2012 at 12:07 pm

    All I read was Chorizo…and I'm in!

  2. #
    Jen Schall — January 19, 2012 at 9:28 pm

    I can't believe I've never actually made potatoes and chorizo… It always looks so fabulous. I know I'll love it. I'll be making it ASAP!

  3. #
    Ali — January 22, 2012 at 3:18 am

    Loved this. Added some ground beef and taco seasoning and used it for filling for stuffed green peppers. Oh so yummy.

    • #
      handleheat — January 22, 2012 at 3:24 am

      Love that!

  4. #
    Sunbird — January 30, 2012 at 6:01 am

    Works well with sour cream, guacamole and green beans (sliced lengthways and boiled with bicarb to keep the colour/flavour).

  5. #
    Plick — September 21, 2012 at 8:43 am

    This two ingredients (potatos and chorizo) are both the start of a very famous spanish dish called “patatas a la riojana”. Rioja is a northern region of Spain, maybe best known for their good quality red wines. Just add a chopped red pepper, a chopped garlic clove, chopped half an onion, a pinch of smoked paprika, a bay leaf and some peas and it is so, so similar. Works well with a diced boiled egg.

  6. #
    Marilyn Stec — July 2, 2014 at 9:11 am


  7. #
    Marilyn Stec — July 2, 2014 at 9:12 am

    Are the potatoes suppose to be peeled??

    • #
      Tessa — July 2, 2014 at 9:19 am

      I didn’t peel them but you could cook them either way.

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