Skip to Content
Menu

Papas con Chorizo

  • Jump to Recipe
  • Save
Ericka Sanchez
Updated Jul 20, 2017
  • Save
  • Share
  • Jump to Recipe

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.

Papas con Chorizo

  • Prep Time 10 min
  • Total 20 min
  • Servings 4
  • Ingredients 7
  • Save
  • Share
  • Print
  • Keep Screen On

Ingredients

  • 1 tablespoon salt
  • 8 cups water
  • 2 tablespoons canola oil
  • 2 garlic cloves, minced
  • 1 small onion, roughly chopped
  • 3 medium size Russet potatoes, peeled and cut into 1/4-inch squares
  • 8 oz pork chorizo

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    Add chorizo, breaking it up with cooking spoon and evenly distributing it. Cook for another 5 minutes. Serve immediately.

Nutrition

No nutrition information available for this recipe

Expert Tips

© 2025 ®/TM General Mills All Rights Reserved