Potatoes with Mexican chorizo is a traditional recipe that’s awesome any time of day—especially with eggs. Our rendition of the classic is easy as well as awesome.
*How to find the right cheese for this recipe
Arguably the most difficult thing about this potatoes with Mexican chorizo recipe is sourcing the queso quesadilla cheese. What’s queso quesadilla cheese, you ask? It’s redundant, for one thing, seeing as “queso” means “cheese” in Spanish. It’s also a rich, creamy, mild cheese that melts ridiculously easily and is swell when you crave something melty and ooey and gooey, as in the cheese’s namesake quesadilla—or this I-can’t-believe-it’s-so-simple, can’t-stop-cramming-it-in-my-mouth potatoes with Mexican chorizo.
Potatoes With Mexican Chorizo
- Quick Glance
- 25 M
- 50 M
- Serves 8
Preheat the oven to 350°F (180°C).
Pour about 8 cups water into a large pot, add 1 1/2 tablespoons salt, and bring to a boil. Add the potatoes and cook over medium-high heat until almost but not quite tender, 8 to 15 minutes. (Be careful not to overcook the potatoes or they’ll turn to mush.) Drain the potatoes in a colander but don’t rinse them.
While the potatoes are cooking, crumble the chorizo into a cast-iron skillet. If cooking the chorizo in the oven, cover with foil and place in the preheated oven until no trace of pink remains, 15 to 20 minutes. Check after 10 minutes to make sure the chorizo isn’t burning. You’ll notice that the chorizo will release quite a lot of oil. You want to keep this rather than drain it off to help flavor the potatoes. If cooking the chorizo on the stovetop, simply place over medium or medium-high heat and cook, uncovered, until no trace of pink remains and the exterior is slightly crisp. You’ll notice that the chorizo will release quite a lot of oil. You want to keep this to help flavor the potatoes.
Add the drained potatoes to the cooked chorizo along with salt to taste and gently stir to combine. Mind you, don’t stir too much or the potatoes will turn to mush. Top with the shredded cheese, return the skillet to the oven, and bake, uncovered, just until the cheese melts, 5 to 7 minutes. Serve immediately. Originally published April 29, 2013.
Recipe Testers' Reviews
This recipe is simple, versatile, and, best of all, delicious. These were great freshly made and better still as leftovers where they will rock your lunchbox. If anything, they’re better the next day.
I think the amount of water called for is just a bit low. I’d use a bit more water next time, and increase the salt to keep the same concentration. I didn’t have any issue with the chorizo scorching in the oven and cooked it for 20 minutes total. I used an 8 1/2-by-13-inch baking dish for this, and it was a pretty good size to use, as once you add the potatoes, you have a lot of food. I put it back in the oven for 8 minutes to melt the cheese.
They’d also be great for breakfast, topped with a fried egg. I’d probably omit the cheese for the breakfast serving. Number of servings? Not as easy to answer as you might think, as we had leftovers of these in different proportions. But we both had them as a side dish for dinner (2 servings), Moe had leftovers twice for lunch (2 more servings), I had them once for breakfast (1 more serving), and Moe and I each had a tiny portion as a snack (1/2 serving each?). That comes to 6 servings as a side dish.
Crazy easy recipe alert.
I only have a few insights into this recipe that’d make it a little bit better. Mind you, 1/4-inch cubed potatoes cook very quickly, so maybe start checking them for doneness around the 8-minute mark. I made the chorizo in the oven in a cast-iron casserole, which was pretty simple.
Once the chorizo and potatoes were mixed together, I reused the foil cover to wrap my tortillas and set those in the oven along with the casserole. It took around 4 minutes to melt the cheese, and I was ready to tear into this killer dish. A few poached eggs, and this was a very satisfying breakfast for dinner.