Spicy Chorizo Potatoes

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Chorizo – full of flavor and texture.

This is the most flavorful and easiest side dish you’ll ever make. The potatoes get crispy on the outside and creamy on the inside. And they are covered with the spicy flavors of Mexican chorizo. A great side dish to just about anything!

Here’s How to Do it:

Heat a cast iron skillet with about 1 Tablespoon olive oil in it. Remove the chorizo from the package and put it in the skillet. Cook on high until it starts to break up, then reduce heat to very low and simmer for about 45 minutes – or until the fat is cooking out and the meat is starting to crisp.

You’ll need small potatoes – about 1-1/2 to 2 inches in diameter.

Cut the small, baby potatoes in half lengthwise. Push the chorizo to the sides of the pan and lay the potatoes onto the skillet bottom, cut side down. Pushing and moving the chorizo, continue to place the potatoes in the pan until they are all in.

Push the chorizo over the potatoes and into the crevasses. You’ll see little potato rounds peeking out of the pan.

chorizo potatoes

Reduce the heat to very low, cover the pan, and cook for about 45 more minutes, or until the potatoes are fork tender. Remove from the heat and serve hot!

Sound delicious? Oh yes they were!

chorizo potatoes

© Copyright 2019 The Lazy Gastronome

Spicy Chorizo Potatoes

The easiest full flavored potato dish you'll ever make!

Course: Side Dish
Cuisine: American, Mexican
Keyword: chorizo, potato, potatoes
Servings: 4 people
Author: HelenFern
Ingredients
  • 1 12 to 16 oz package Mexican beef chorizo
  • 3/4 to 1 pound small yellow potatoes (about 1-1/2 to 2 inches in diameter)
  • 1 Tablespoon olive oil
Instructions
  1. Heat a cast iron skillet with about 1 Tablespoon olive oil in it. Remove the chorizo from the package and put it in the skillet. Cook on high until it starts to break up, then reduce heat to very low and simmer for about 45 minutes - or until the fat is cooking out and the meat is starting to crisp. 

  2. Cut the small, baby potatoes in half lengthwise. Push the chorizo to the sides of the pan and lay the potatoes onto the skillet bottom, cut side down. Pushing and moving the chorizo, continue to place the potatoes in the pan until they are all in. 

  3. Push the chorizo over the potatoes and into the crevasses. You'll see little potato rounds peeking out of the pan.

  4. Reduce the heat to very low, cover the pan, and cook for about 45 more minutes, or until the potatoes are fork tender. Remove from the heat and serve hot!

  5. Sound delicious? Oh yes they were!

Recipe Notes

© Copyright 2019 The Lazy Gastronome

chorizo potatoes

Here are some things that are perfect to use for this recipe!

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