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Mexican Chorizo and Potatoes

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PREP TIME
10 min
COOKING TIME
20 min
TOTAL TIME
30 min
SERVINGS
6 servings
Breakfast Mexican
Mexican Chorizo and Potatoes
Ingredients
  • 1 (9 ounce) package Mexican chorizo sausage, casings removed
  • 1 1/2 tablespoons bacon drippings
  • 2 cups diced potatoes
  • 1/3 cup chopped onion
  • 1 serrano pepper, chopped
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste
Instructions
1
Sear the chorizo in a large skillet over high heat, constantly moving it with a spoon to prevent burning, until the sausage develops a deep crimson color, approximately 7-9 minutes. Take the chorizo out of the skillet and put it aside temporarily.
2
Melt the bacon fat that was previously used in the same skillet over a moderate to high heat setting. Add diced potatoes and cook, occasionally stirring them with a spoon, for about 10 minutes. Introduce diced onion and chopped serrano pepper into the skillet; continue cooking and stirring until the potatoes are tender enough to be pierced with a fork, the onion becomes translucent, and the serrano pepper softens, taking an additional 2 to 6 minutes. Add the previously removed chorizo back into the skillet; stir until it's heated through to perfection. Season with salt and black pepper to taste.