Potatoes & Chorizo

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.

Recipe Rundown
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!


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.

Get my *Favorite Desserts* e-cookbook for free!

Don't miss a recipe! Sign up to get new posts delivered via email and receive a FREE E-COOKBOOK!

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 replied: — January 22nd, 2012 @ 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 replied: — July 2nd, 2014 @ 9:19 am

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

Leave a Comment