Papas con Chorizo
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small onion, roughly chopped
medium size Russet potatoes, peeled and cut into 1/4-inch squares
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.
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.
Add chorizo, breaking it up with cooking spoon and evenly distributing it. Cook for another 5 minutes. Serve immediately.
- To save on boiling time, use more tender potatoes such as baby potatoes or Yukon potatoes.
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.