Tessa’s 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!
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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.
Potatoes & Chorizo
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Ingredients
- 4 medium red potatoes, halved
- salt
- 2 tablespoons vegetable oil
- 8 ounces chorizo sausage, casing removed
- 1 small onion, diced
Instructions
- 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.
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.
Easy, delicious, even the kids love it! Bloody awesome!!
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
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.
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Are the potatoes suppose to be peeled??
I didn’t peel them but you could cook them either way.
ARE THE POTATOES SUPPORT TO BE PEELED??
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.
Works well with sour cream, guacamole and green beans (sliced lengthways and boiled with bicarb to keep the colour/flavour).
Thanks!
Loved this. Added some ground beef and taco seasoning and used it for filling for stuffed green peppers. Oh so yummy.
Love that!
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!
All I read was Chorizo…and I'm in!