Chorizo con papas is a favorite comfort food complete with the smell and taste of all its flavorful spices. It’s complete with under 5 ingredients and ready in under 20 minutes. Make this dish any time of day for savory soft (or crispy!) comfort in a bowl, easy breakfast tacos, and filling lunch wraps.
For easy breakfast potatoes without chorizo visit our Breakfast Potatoes recipe.
Ingredients
Ingredient Quick List: papas, chorizo, olive oil, pepper.
- Potatoes
- Chorizo of your choice, we normally use a Mexican chorizo
- Olive oil
- Pepper
- Optional: sea salt (if needed)
Ingredient notes
Potatoes – use gold, red, russet, whatever you have on hand will work. Russet are the most used because easy to find! I also red or gold when all out of russet, we go for the gold. If they are small potatoes, I wash well and leave their skins on (peeling is all a matter of dietary preference).
Mexican chorizo can be purchased from a local chorizo maker or Latin foods carrying market / bodega.
Salt is already an ingredient in chorizo so unless you are using a artisanal chorizo that doesn’t carry much, you may not need much. The salt from the chorizo will carry over and season the potatoes as well.
Ways to spice it up
Serrano pepper and jalapeno are the winning pepper for spicy but if you’re looking to add a pepper for the nutrients, go for a red bell pepper (not spicy and only uses about 1/4 of a bell pepper). The nutritional value the red bell adds to this chorizo and potatoes dish is bonus health points and added texture delish.
Foods to Eat it With
If you want a good salsa on the side for a kick that’s perfect on papas and chorizo try it with our easy to make salsa macha guajillo, or salsa verde. Or for a creamy sauce make our creamy avocado salsa recipe.
Ways to Flip [Chorizo con papas]
More ways to use up any extras! Here are our favorites
Mini burritos (with refried beans) or scramble / sunny side up egg for a hearty breakfast taco. Eating alongside nopales and eggs is delicious.
Make Chorizo con Papa Tacos (mashing it up a bit for smoother texture is optional) for an easy meal.
Fresh fixin’s on the side to make the best of your tacos include sliced lettuce (or cabbage), tomato, onions, cilantro, avocado or guacamole, shredded cheeses, pickled jalapenos, and fresh salsa. Don’t forget about your fresh Agua De Jamaica drink recipe to enjoy with your tacos.
Step-By-Step Instructions
Let’s make Chorizo con Papas!
A printer-friendly recipe card with full instructions is available at the bottom of this post.
Pro tips / Receta Notes
Recipe yield: 4 cups
Each potato weighs about 8 ounces, and will give you about 2 cups of diced potatoes per papa! Want only 2 cooked cups? Split the recipe and get the same great taste.
You’ll notice bits of red pepper and a garlic clove! I like to spruce up traditional chorizo and potatoes with pieces of extra veggies available in the refrigerator whenever possible. The smallest piece diced up goes a long way in easy and favorited dishes like this.
Please star rate this recipe. Your stars and comment help us reach comida makers. Thank you!
Follow LatinasQueComen
Chorizo con Papas Recipe
DESCRIPTION
Equipment
- Non-stick saute pan or skillet, or stainless steel pan
- Non stick pan safe utensil
- Cooks Knife for easy chopping of veggies
Ingredients
- 2 tbsp olive oil
- 1/2 cup chorizo or veggie friendly chorizo
- 2 whole potato about 1 lb, diced small
- pepper to taste
Optional Salt
- 1 pinch salt (optional) sea salt or kosher
Instructions
To make the chorizo and potato
- Prep and small dice potatoes. Then heat pan on medium/low heat for about 2-3 minutes.
- Add oil, let warm for a few minutes and add potatoes. Mix potatoes well into the oil so that all pieces are coated with oil. Cover with lid and let cook for about 5-6 minutes over medium heat.
- Remove lid, move the potatoes to not so cooked side, then add chorizo to the center of pan. Let cook for a few minutes before gently breaking up the (meat). Place the lid back over the pan for the next 4-5 minutes on medium low heat.
- Remove the lid, break up the chorizo then fold the potatoes into chorizo. Cover with lid and continue to cook on medium heat for 3-4 minutes.
- Turn off the stove, transfer dish and cover if not being eaten immediately to prevent drying out of potatoes and chorizo.)
Notes
- Recipe yield: about 4 cups potatoes with chorizo.
- Storage: Place in an air tight container to prevent from drying out. Eat remaining potatoes within 3 days for best taste. See our Ways To Flip section of the recipe post for ideas on what to do with extras.
- Tip: To easily remove excess oil (if preferred). Use a small folded napkin and gently dab pooled greezy oil, then dispose.
- Why is a lid helpful in this recipe? The lid allows the heat and moisture to remain in the pan and gives potatoes a soft texture and prevents drying out the flavorful juices/oils in this favorite Chorizo con Papas dish.
Visit LatinasQueComen website for the full tips and ways to flip this delicious chorizo con papas breakfast meal!
Nutrition
Equipment
- Non-stick saute pan or skillet, or stainless steel pan
- Non stick safe Utensil
- Cooks Knife (for easy chopping of veggies)
If you loved this Recipe…
Try these recipes too! They were created with the same amount of love.