Jeff Misenti
Difficulty Level: easy
If you say you’re cooking chorizo con papas, it sounds interesting and impressive. Yet, it’s a one skillet dinner that tastes way bigger than the effort needed to get it right.
This classic Mexican-style recipe is made with crumbled chorizo, golden potatoes, finished with garlic and onion. It’s a fantastic filling for tortillas, topped over rice, or as a base with a fried egg on top.
The hardest part is getting the potatoes rights. Give them time to brown before you add anything wet to the skillet. You want crisp edges rather than them turning into a soft mash.
By using chorizo rather than other meats you bring a heap of flavor. This means you don’t need a long list of extra ingredients to make it pop.
Check out the ingredients and cooking steps below to find out more.
Chorizo con Papas Ingredients
- 1 pound of russet potatoes, peeled and diced into 1/2 inch cubes (4 cups)
- 1 tablespoon of olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 pound of chorizo sausage, casings removed
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 1/4 cup of fresh cilantro, chopped (optional)
Chorizo con Papas Instructions
- Dice the potatoes small so they cook evenly.
- Rinse the potatoes and pat them dry. This helps with browning.
- Heat a large skillet over medium heat.
- Add the chorizo and cook 7 minutes, breaking it up, until browned.
- Scoop the chorizo onto a plate, leave about 2 tablespoons of the drippings in the pan. If there’s a lot more than that, pour off the extra.
- Add the potatoes to the skillet. Stir to coat in the drippings of the pan.
- Spread the potatoes into a single layer and cover the skillet. Cook for 8 minutes, stirring once halfway through.
- Remove the lid and keep cooking for 8 minutes, stirring now and then, until the potatoes are golden with crisp edges. If the pan looks dry, add 1 tablespoon of oil.
- Add the onion and cook for 2 minutes until it softens.
- Stir in the garlic and cook 30 seconds, just until fragrant.
- Return the chorizo to the skillet.
- Add the black pepper.
- Stir and warm everything through for 2 minutes.
- Taste before adding salt as chorizo can be salty on its own.
- If using cilantro, add once cooked.
- Serve hot in tortillas, over rice, or top with a fried egg.