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Potatoes with Mexican chorizo tucked inside tortillas with a glass of beer on the side.
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5 / 5 votes

Potatoes With Mexican Chorizo

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.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: Mexican
Servings: 8 servings
Calories: 197

Ingredients

  • 1 1/2 tablespoons kosher salt, plus more to taste
  • 5 small (about 2lbs) russet or Yukon Gold potatoes, washed, peeled, and diced into roughly 1/4-inch (6-mm) cubes
  • 10 ounces store-bought or homemade Mexican (raw) chorizo, casings removed
  • 1 cup shredded queso quesadilla cheese*, (see *How to find the right cheese for this recipe above)
US - Metric

Instructions

  • 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.

Nutrition

Serving: 1portion | Calories: 197kcal | Carbohydrates: 1g | Protein: 13g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 54mg | Sodium: 1880mg | Fiber: 1g | Sugar: 1g