5 from 14 votes
Papas con Chorizo
Papas con Chorizo combines tender, salted cubed potatoes with crumbled Mexican chorizo cooked until slightly crisp and mixed with sautéed onions. This savory dish highlights the distinctive spiced flavor of fresh chorizo paired with soft potatoes, creating a hearty, textured skillet meal. The optional garnishes, such as cilantro and queso fresco, add fresh and creamy touches, making it versatile for serving with tortillas or eggs.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
6
servings
Calories:
91 kcal
Course:
Breakfast, Lunch, Dinner, Brunch
Cuisine:
Mexican
Ingredients
- 1 1/2 pounds potato peeled cut into ½ inch cubes (red potatoes, yukon gold or russet work well
- salt
- 10-12 ounces Mexican chorizo casings removed
- 1/3 cup onion yellow or brown, diced
- black pepper to taste
To garnish:
- cilantro chopped
Serving suggestions:
- queso fresco sliced jalapeños, fried egg
- corn tortilla
- flour tortilla
- jalapeño
- egg
- shredded cheese
Instructions
- Place potatoes in a saucepan and add enough cold water to cover them by about two inches (about 6 cups). Add a tablespoon of salt and stir to dissolve. Bring to a boil over high heat, then reduce the heat to medium and cook until the potatoes become tender but still firm, about 10 minutes. Drain but don’t rinse. Return them to the hot pot and set aside.
- Meanwhile, heat a large non-stick or cast iron skillet over medium high heat, add the chorizo and cook stirring frequently breaking up the clumps, until the chorizo is cooked through and fat has rendered. About 7 minutes.
- Add the onions and cook, stirring often until the onions become soft and translucent, about 3-4 minutes. The chorizo should be a bit crisp at this point.
- Add the potatoes and gently stir to combine so the chorizo coats the potatoes. Cook for about 3-5 minutes tossing frequently. If needed, add a bit of olive oil or vegetable oil to prevent the potatoes from sticking to the pan. Season with salt and pepper to taste and serve.
Cup of Yum
Notes
- Use fresh Mexican chorizo for best flavor; cured Spanish chorizo is not suitable.
- Only season with salt and pepper at the end to adjust for chorizo saltiness variations.
- You can substitute vegetarian chorizo, but adjust cooking time according to package directions.
- Red, Yukon gold, or russet potatoes all work well depending on preferred texture.
Nutrition Information
Calories
91kcal
(5%)
Carbohydrates
21g
(7%)
Protein
2g
(4%)
Fat
0.1g
(0%)
Saturated Fat
0.03g
(0%)
Polyunsaturated Fat
0.05g
(0%)
Monounsaturated Fat
0.003g
(0%)
Sodium
7mg
(0%)
Potassium
490mg
(10%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
2IU
(0%)
Vitamin C
23mg
(26%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 91
% Daily Value*
| Calories | 91kcal | 5% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.03g | 0% |
| Polyunsaturated Fat | 0.05g | 0% |
| Monounsaturated Fat | 0.003g | 0% |
| Sodium | 7mg | 0% |
| Potassium | 490mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 23mg | 26% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.