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Papas con Chorizo

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  • Prep 10 min
  • Total 20 min
  • Ingredients 7
  • Servings 4
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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.
by Ericka Sanchez
Updated May 19, 2016
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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

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.

Expert Tips

  • tip 1
    To save on boiling time, use more tender potatoes such as baby potatoes or Yukon potatoes.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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.
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