A simple budget friendly recipe for a one pan skillet meal with Mexican style chorizo, potatoes, jalapenos and feta. Crispy potatoes topped with Mexican Chorizo are delicious when served with salsa, eggs, in tacos, or as a simple side. Serve it with Mint Yogurt Sauce or Pineapple Salsa.
I love quick sausage and potato recipes. Just like my Hungarian Sausage and Potato Goulash, this is a quick and easy skillet meal that is easy to prepare and very affordable. You just saute chorizo then add potatoes and feta. Once potatoes are almost cooked, you crank up the heat and let them crisp a little.
Chorizo has this sharp, spicy flavor that makes it an excellent for combining with potatoes. You can also add refried beans or eggs on top of the potatoes. Chorizo with scrambled eggs is a typical example of a typical Mexican breakfast, as is refried beans flavored with the Chorizo.
What is Mexican Chorizo and Potatoes
Papas con chorizo or Mexican Sausage with crispy potatoes. Chorizo has a soft texture that makes it difficult to slice it, so this sausage is taken out of its casing-if it was even packaged into one-and fried before eating.
I like to eat Papas Con Chorizo with a little hot sauce and the kids like theirs with ketchup. I typically serve it with Tomato and Avocado salad or Green Lemon Beans. But if you really want to have a carb fest, get some freshly baked Dutch Oven Bread and load it up with chorizo!
Key Ingredients
- Mexican-style chorizo: This is a super flavorful, slightly spicy sausage-kind of the star player here. Chorizo brings all the bold taste and a bit of that bright, reddish color to your skillet. Without it, the dish just isn't the same.
- Potatoes: Use Russet or Yukon gold. Potatoes do a great job balancing the spicy sausage-they soak up all the goodness from the chorizo and get crispy and golden. Who doesn't love crispy potatoes?
- Onion: You'll also need an onion-white or yellow are perfect. Onion adds a subtle sweetness and helps mellow out the spice from the chorizo, making the dish even more tasty.
- Jalapeño: For a little fresh heat, chop up a jalapeño or another mild pepper. This isn't strictly required, especially if you prefer things less spicy. You are welcome to use fresh jalapenos or Cowboy Candy (Candied Jalapenos.
- Cheese: Don't forget a handful of crumbly cheese, like feta, cotija, goat cheese, or queso fresco.
How to make Mexican Chorizo and Potatoes
1. Cook chorizo
The first step is to cook the chorizo and, breaking it up with a spoon, until cooked through, about 8-10 minutes.
2. Cook onion and peppers
Add the onion and peppers and cook for another 5 minutes, until the onion is softened. Remove the chorizo mixture from the skillet and set aside.
3. Add potatoes
Next the diced potatoes to the skillet, leaving the fat in the pan. Season with salt. Cook, stirring occasionally, for about 5minutes until lightly browned.
4. Cook Potatoes
Pour in the water, cover the skillet, and reduce the heat to low. Simmer for 10-12 minutes, or until the potatoes are tender and the water has mostly evaporated. Once the water has evaporated, increase the heat to medium and cook for another few minutes, uncovered, to crisp the potatoes further.
5. Return chorizo to the skillet
Return the chorizo mixture to the skillet and stir to combine. Cook for another 2-3 minutes to heat through.
6. Sprinkle with cheese
Add crumbled Feta on top of chorizo and potatoes. I feel like cheese is an important element in this recipe. The good news is that you can use a variety of different crumble cheeses to spice up the chorizo flavor!
Mexican Chorizo and Potatoes
Ingredients
- 1 lb chorizo
- 1 white onion medium
- 1 jalapeno pepper finely chopped
- 1 lb russet potatoes peeled and diced into ½ inch cubes
- ¼ cup water
- ½ cup Feta cheese crumbled, for garnish
- Parsley chopped for garnish
Instructions
- Heat a large skillet over medium heat. Add the chorizo and cook, breaking it up with a spoon, until cooked through, about 8-10minutes.
- Add the onion and peppers and cook for another 5 minutes, until the onion is softened. Remove the chorizo mixture from the skillet and set aside.
- Add the diced potatoes to the skillet, leaving the fat in the pan. Season with salt. Cook, stirring occasionally, for about 5minutes until lightly browned.
- Pour in the water, cover the skillet, and reduce the heat to low. Simmer for 10-12 minutes, or until the potatoes are tender and the water has mostly evaporated.
- Once the water has evaporated, increase the heat to medium and cook for another few minutes, uncovered, to crisp the potatoes further.
- Return the chorizo mixture to the skillet and stir to combine. Cook for another 2-3 minutes to heat through.
- Garnish with fresh parsley and crumbled Feta cheese.
Tips on making Chorizo and Potatoes
- Crispy potatoes: Adjust the amount of water depending on how crispy you want the potatoes. Less water will result in crispier potatoes.
- Lime juice: Add a squeeze of lime juice just before serving for brightness.
- Separate sausage when cooking: Mexican chorizo is fried in a skillet, separating the chunks with a fork so that all the meat is evenly cooked.
- Pour out cooked grease: I recommend to pour out any excess grease before the meat is eaten.
My chorizo and potatoes are greasy
- Cook the chorizo first on medium heat until it releases a lot of orange fat, then drain it in a strainer or on paper towels before adding the potatoes.
- If cooking everything in one pan, let the potatoes absorb some of the fat, then tilt the pan and spoon off any extra oil before serving.
Potatoes are still hard or unevenly cooked
- Cut potatoes into small, even cubes so they cook at the same speed, and sauté them in a single layer, stirring often, until fork-tender and golden.
- If they keep staying hard, parboil the potatoes in salted water until almost tender, drain well, then finish crisping them in the pan with the chorizo.
Potatoes turn mushy
- Do not overboil if you par-cook; pull them when they're just barely tender and still hold their shape.
- Avoid stirring aggressively; toss gently with a spatula so the potatoes don't break down into a mash.
Chorizo tastes dry or overcooked.
- Add chorizo after the potatoes are mostly cooked, then sauté just until the chorizo is browned and fully cooked through.
- Use medium heat, not high, so the fat renders slowly and keeps the sausage juicy instead of seizing and drying out.
Can I fry potatoes instead?
Yes! Once you cook the chorizo, remove it from the frying pan and then add the diced potatoes to fry them and let them slowly cook until tender and then add the chorizo.
What kind of cheese should I use?
Feta cheese, but if you don't have or don't like feta cheese, you can substitute with cotija cheese. I also like to use goat, queso fresco or another crumbly cheese here.
FAQ
How do I keep chorizo and potatoes from being too oily?
Cook the chorizo on its own until it releases fat, then drain most of the grease before mixing with potatoes, or let the potatoes soak some of the fat and spoon off any extra at the end.
Can I make Mexican chorizo and potatoes ahead of time?
Yes; cool completely, refrigerate, and reheat in a skillet with a small splash of oil so the potatoes re-crisp a bit instead of steaming and going soggy.
What can I serve with chorizo and potatoes?
Serve in warm tortillas or shells for tacos, with eggs for breakfast, or use as a filling for burritos, gorditas, or empanadas, plus salsa and queso fresco on top.
I highly recommend the delicious Mint Yogurt Sauce on top of the chorizo and potatoes.
How spicy is Mexican chorizo and can I reduce the heat?
Mexican chorizo usually has a medium kick; to tone it down, mix it with extra potatoes, add mild cheese like queso fresco, or serve with sour cream or avocado
Easy Substitutions for Chorizo and Potatoes
If you can't find Mexican chorizo:
- Use fresh ground pork, beef, or turkey and season it with chili powder, paprika, garlic, cumin, and a bit of vinegar to mimic chorizo flavor.
- Spanish chorizo is firmer and drier; if using it, slice it thinly and add extra oil, since it doesn't release as much fat as Mexican chorizo.
If you don't eat pork:
- Swap in beef chorizo, turkey chorizo, or chicken chorizo, which cook very similarly but are pork-free.
- Vegetarian? Use soyrizo or another plant-based chorizo; you may need a little extra oil because meatless versions can be drier.
If you don't have the "right" potatoes:
- Russet potatoes get crispy outside and fluffy inside, but Yukon Gold or red potatoes also work and hold their shape better.
- If potatoes are all you have but they're waxy or small, just dice them evenly; they may take a bit longer but will still crisp in oil.
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water or broth to prevent drying out.
- Microwave: You can also reheat chorizo and potatoes in the microwave.
- Do not freeze: This dish doesn't freeze well, as the potatoes will become mushy upon thawing. It's best enjoyed fresh or within a few days in the fridge.
Mary says
Absolutely delicious with goat cheese’ my kids loved it