Papitas con Chorizo
Papitas con chorizo is a classic Mexican breakfast dish that requires minimal ingredients and about 30 minutes to make.
Equipment
- Cast-iron pan or other non-stick skillet
- Salad spinner or large bowl
- 12-inch cast-iron pan or larger
Ingredients
- 3 pounds potatoes about 8 total, peeled or scrubbed very well
- 9 ounces chorizo beef, pork or soy chorizo
- 3 tablespoons cooking oil
- 1 teaspoon salt or to taste
Instructions
- Prepare potatoes: Peel and chop potatoes into small triangles or cubes. I like to cut my potatoes in half, lengthwise. Then I cut each half in half again, lengthwise. Then I slice those halves into small triangles. PRO TIP: After peeling and chopping, add potatoes to a salad spinner or bowl with enough water to cover them in order to avoid browning. You can soak and refrigerate them a day in advance if desired.
- Rinse and drain all water from potatoes before frying. Using a salad spinner speeds up the process.
- Cook potatoes: Heat oil in cast-iron or other non-stick skillet over medium heat. Test by adding one diced potato – it should sizzle. Once hot, add potatoes. Cook for 15 minutes, turning every five minutes to avoid burning.
- Add chorizo: Move the potatoes to the edges of the pan, creating a hole in the middle. Add the chorizo to the middle and break down any large chunks with a wooden spatula. Cook for 5 minutes.
- Season: Add salt and then mix the chorizo and potatoes until well incorporated. Cook for an additional 10 minutes, or until potatoes are fork-tender. Taste and adjust for salt, if necessary.
- Serve with warm corn tortillas or use flour tortillas to make a burrito. I enjoy mine with a homemade salsa or a fresh serrano pepper.
A Note from Lola
TIPS AND TRICKS
- After peeling and chopping, add potatoes salad spinner or bowl with enough water to cover them to prevent potatoes from browning.
- Rinse and drain all water from potatoes before frying. Using a salad spinner speeds up the process. Never add wet potatoes to hot oil!
- Papitas con chorizo can be made in advance and reheated in the microwave or in a small pan as needed.
- To store, transfer the papas con chorizo to an airtight container once cool and refrigerate for up to 3-4 days.
- Chorizo cooks quickly, which is why I add it after the potatoes are partially cooked. This prevents the chorizo from becoming dry and overcooked.
- Several recipes require that you boil the diced potatoes first. This is an unnecessary step! The potatoes cook just fine in the skillet, without boiling them.
Nutrition
Serving: 1cupCalories: 274kcalCarbohydrates: 31gProtein: 8gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 20mgSodium: 529mgPotassium: 716mgFiber: 4gSugar: 1gVitamin A: 174IUVitamin C: 34mgCalcium: 21mgIron: 2mg
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