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Papas con Chorizo

  • Prep 10 min
  • Total 20 min
  • Ingredients 7
  • Servings 4

Ingredients

1
tablespoon salt
8
cups water
2
tablespoons canola oil
2
garlic cloves, minced
1
small onion, roughly chopped
3
medium size Russet potatoes, peeled and cut into 1/4-inch squares
8
oz pork chorizo

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

To save on boiling time, use more tender potatoes such as baby potatoes or Yukon potatoes.

Growing up, most of my Sunday mornings consisted of a steaming-hot skillet of papas con chorizo. My mother would serve this hearty breakfast side as an accompaniment to a sunny-side-up egg and a heaping serving spoon of frijoles de la olla. To this day, this breakfast is my most memorable one because it reminds me of happy childhood moments in the kitchen. Now, I serve this to my son on Sunday mornings and even have enough leftovers for his Monday breakfast burrito. For a vegetarian option, try soy chorizo. It’s a great way to save on breakfast calories without compromising that savory chorizo spice that pairs well with potatoes.

Directions

  • 1 In a medium size saucepan, bring water and salt to a boil. Carefully drop in the potatoes and cook for approximately 7 minutes. Drain and reserve.
  • 2 In a medium frying pan or skillet, heat oil over medium heat. Reduce heat slightly to medium low and add garlic and onion. Cook until onion begins to become tender, about 2 minutes. Add drained potatoes and cook, stirring for approximately 5 minutes.
  • 3 Add chorizo, breaking it up with cooking spoon and evenly distributing it. Cook for another 5 minutes. Serve immediately.

Growing up, most of my Sunday mornings consisted of a steaming-hot skillet of papas con chorizo. My mother would serve this hearty breakfast side as an accompaniment to a sunny-side-up egg and a heaping serving spoon of frijoles de la olla. To this day, this breakfast is my most memorable one because it reminds me of happy childhood moments in the kitchen. Now, I serve this to my son on Sunday mornings and even have enough leftovers for his Monday breakfast burrito. For a vegetarian option, try soy chorizo. It’s a great way to save on breakfast calories without compromising that savory chorizo spice that pairs well with potatoes.

Rate and Comment

Ericka Sanchez Ericka Sanchez
May 19, 2016

Growing up, most of my Sunday mornings consisted of a steaming-hot skillet of papas con chorizo. My mother would serve this hearty breakfast side as an accompaniment to a sunny-side-up egg and a heaping serving spoon of frijoles de la olla. To this day, this breakfast is my most memorable one because it reminds me of happy childhood moments in the kitchen. Now, I serve this to my son on Sunday mornings and even have enough leftovers for his Monday breakfast burrito. For a vegetarian option, try soy chorizo. It’s a great way to save on breakfast calories without compromising that savory chorizo spice that pairs well with potatoes.