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Chorizo and Potato Skillet

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
35 min
SERVINGS
4 servings
Breakfast Mexican
Chorizo and Potato Skillet
Ingredients
  • 1 1/4 pounds Yukon gold potatoes, cut into 3/4-inch cubes
  • 3/4 pound fresh Mexican chorizo sausage, casing removed
  • vegetable oil, as needed
  • 1 small onion, diced
  • salt and ground black pepper to taste
Instructions
1
Submerge potatoes into a large pot filled with salted water, making sure they're fully covered. Bring the mixture to a rolling boil and then lower the heat to a moderate level, allowing it to simmer gently until they're slightly tender, approximately 5-6 minutes. Drain the potatoes.
2
Cook chorizo in a large skillet over high heat, using a spoon to break up any clumps that form during cooking until it reaches a rich brown color, around 5-6 minutes. Use a slotted spoon to transfer the chorizo to a paper towel-lined plate, reserving about 1 tablespoon of the skillet's grease. If the skillet is dry, add a small amount of oil to make up for it.
3
Sauté sliced onions in the same skillet over medium heat, stirring occasionally as they begin to soften and develop a golden brown color, taking around 4-5 minutes. Add the cooked potatoes to the skillet and continue cooking until they're lightly browned, approximately 5-7 minutes. Stir in the cooked chorizo and season with salt and pepper to taste