Sizzling Chorizo and Crispy Diced Potatoes
A comforting Mexican skillet dish featuring tender, crispy-edged potato cubes saturated in savory, smoky pork chorizo.
35 min
Mexicana
2 servings
The story behind
This dish instantly brings back memories of sharing a tiny apartment with college roommates. Whenever we were completely broke but wanted a meal that tasted like a luxury, we’d throw this together. It’s funny how just two humble ingredients can create something so incredibly rich and satisfying. It’s the ultimate comfort food for a late-night dinner or a heavy weekend lunch after a long week. I highly recommend eating it taco-style with flour tortillas, a spoonful of creamy refried beans, and pairing it with a crisp Mexican lager or a cold hibiscus iced tea.
Instructions
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1Boil the diced potatoes in salted water for about 5-7 minutes until slightly tender but still firm; drain well.
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2In a large skillet, cook the crumbled chorizo over medium heat until it releases its oils and crisps up.
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3Toss the drained potatoes directly into the skillet with the chorizo, stirring well to coat them completely.
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4Turn the heat up a notch and let them fry together, flipping occasionally, until the potatoes get those beautiful golden, crispy edges.
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5Plate hot next to a generous scoop of refried beans garnished with tortilla chips.
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