Papas con Chorizo: Crispy Potato & Chorizo Scramble
Golden, crispy-edged potato cubes mingled with crumbled spicy Mexican chorizo, creating an irresistible breakfast hash that fills the kitchen with the most intoxicating aroma of chiles, garlic, and rendered pork. Served in warm tortillas with a squeeze of lime, this is the kind of hearty, no-nonsense breakfast that fuels an entire day.
Ingredients
- 1 pound Yukon Gold potatoes, diced into half-inch cubes
- 12 ounces Mexican chorizo, casings removed
- 1/2 white onion, diced
- 2 cloves garlic, minced
+ 10 more ingredients
Instructions
Place the diced potatoes in a pot of cold salted water. Bring to a boil and cook for 5 to 6 minutes until the potatoes are just fork-tender but not falling apart. Drain well and let them steam dry for a minute.
Heat the vegetable oil in a large cast iron or nonstick skillet over medium-high heat. Add the par-boiled potatoes in a single layer and let them cook undisturbed for 4 to 5 minutes until the bottoms develop a golden, crispy crust.
Flip the potatoes and continue cooking for another 3 to 4 minutes until crispy on multiple sides. Remove from the skillet and set aside.
In the same skillet over medium heat, add the chorizo. Break it apart with a wooden spoon and cook until fully rendered and beginning to crisp at the edges, about 6 to 8 minutes. If there is excessive grease, drain all but about 2 tablespoons.
Add the diced onion and jalapeno to the chorizo. Cook for 3 minutes until the onion is softened. Add the garlic and cumin and cook for 30 seconds until fragrant.
Return the crispy potatoes to the skillet and toss everything together. Season with salt and pepper. Cook for 2 more minutes to let the potatoes absorb some of the chorizo oils and flavors.
Serve the papas con chorizo family-style in the skillet or spooned into warm tortillas. Top with crumbled queso fresco, fresh cilantro, and avocado slices. Offer salsa verde and lime wedges alongside.
Nutrition Estimate
Per serving • Estimated by Blinner AI