Filed Under: Mexican

Potatoes & Chorizo

Recipe By Tessa Arias
January 19th, 2012
4.5 from 4 votes
4.5 from 4 votes

This is Mexican comfort food at its finest โ€“ easy, fast, rich, and spicy. 

Yield: 2 -4 servings

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!


4.5 from 4 votes

How to make
Potatoes & Chorizo

Yield: 2 -4 servings
This is Mexican comfort food at its finest โ€“ easy, fast, rich, and spicy. 


  • 4 medium red potatoes, halved
  • salt
  • 2 tablespoons vegetable oil
  • 8 ounces chorizo sausage, casing removed
  • 1 small onion, diced


  1. 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.
  2. 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.
  3. 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.

Recipe Notes

From Authentic Mexican
Course: Main Course
Cuisine: Mexican
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating

  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.

  8. #
    Ken Dac — November 15, 2018 at 3:39 pm
  9. #
    Happycamper — December 11, 2018 at 6:25 am

    I make this in a baked version. I cut up potatoes and slice the chorizo as well as some sweet sausage. Mix it in a baking dish and pour over 3 tbs of olive oil and a cup of water. Cover and bake at 400 for 30 mins, stir well, and reduce the temp to 350 and cook for another 30 to 40 mins (or until potatoes are soft). Serve with salad and fresh crusty bread and you’ll think you’ve gone to heaven.

  10. #
    Lee — July 29, 2019 at 4:16 pm

    OK, so I like this as a start but want to jazz it up for 20 of my very good and critical friends. I’m thinking onion, green pepper and maybe cheese and maybe tomato. What do you think. Lee

  11. #
    Mick — May 5, 2020 at 1:33 am

    Easy, delicious, even the kids love it! Bloody awesome!!

  12. #
    Miss Vickie — August 16, 2020 at 10:07 am

    The hardest part of making this recipe is finding good chorizo in Ohio. So easyto make, just a few ingredients. Delicious, filling. My new favorite comfort food.

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