Chorizo con Papas
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Some dishes stay with you because they are comforting, others stay with you because they are tied to a moment. Chorizo with potatoes (Chorizo con Papas) is both for me. This was one of the very first meals my partner ever made for me when we met nine years ago, and to this day it is still one of my favorite breakfasts. Not because it is fancy or complicated, but because it is deeply satisfying and rooted in simplicity. It is the kind of food that feels like care on a plate.
At its core, chorizo con papas is exactly what it sounds like. Boldly spiced Mexican chorizo cooked down until rich and fragrant, combined with crispy potatoes that soak up all that flavor. The chorizo brings heat and depth, while the potatoes ground everything and make the dish feel hearty and filling.
Getting the potatoes right is key. I like them crispy on the outside with soft, pillowy centers, which is why I start them on the stovetop to get that initial fry and then finish them in the air fryer. That extra step gives you the best texture without babysitting a pan forever. While the potatoes crisp up, the chorizo gets browned and cooked down until the fat renders and the spices bloom, filling the kitchen with that unmistakable aroma.
Once the potatoes and chorizo come together in the pan, they get a few minutes to caramelize and mingle. That is where the magic happens. The potatoes pick up the seasoning from the chorizo, and the whole dish becomes more than the sum of its parts.
I love serving this piled high with a couple of fried eggs, a spoonful of pinto beans, and warm tortillas on the side. It is a complete, comforting breakfast that feels both nostalgic and timeless. Simple food, done right, always wins. Enjoyyy! ❤️
🧾 Ingredients 🧾
2 pounds of potatoes (about 5 medium potatoes)
9 ounces of Mexican chorizo (Cacique Chorizo)
2 tablespoons neutral oil
1 teaspoon of salt
👨🍳 Instructions 👨🍳
1) Peel the potatoes and cut them into small, even cubes about one quarter inch by one quarter inch. Keeping the pieces uniform helps them cook evenly and crisp properly (it also looks prettier)
2) Place a large frying pan over medium heat and add the neutral oil. Once the oil is hot, add the diced potatoes. Cook for seven to ten minutes, stirring and flipping frequently, until the potatoes are lightly browned on all sides, they will not be fully cooked through at this stage.
3) Transfer the partially browned potatoes to a baking sheet. Sprinkle evenly with the salt and toss to coat. Place the potatoes in a 375 F oven or air fryer and cook for about ten minutes, or until fully cooked, golden brown, and crispy.
4) While the potatoes finish cooking, return the same frying pan to medium heat. Add the chorizo and cook for about five minutes, breaking it up with a spoon, until the fat has rendered and the chorizo begins to brown and caramelize.
5) Add the crispy potatoes to the pan with the chorizo. Stir to combine and continue cooking for three to five minutes, allowing the potatoes to absorb some of the rendered chorizo fat and take on additional color.
6) Serve hot with eggs, pinto beans, and warmed tortillas. Garnish as desired with fresh cheese, cilantro, sliced jalapeños, pickled onions, or avocado.
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