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.
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
- Chorizo
- Potatoes: I used russet potatoes.
- Feta cheese
- White onion
- Jalapenos: You are welcome to use fresh jalapenos or Cowboy Candy (Candied Jalapenos).
How to make Mexican Chorizo and Potatoes
The first step is to cook the chorizo and, breaking it up with a spoon, until cooked through, about 8-10 minutes.
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.
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.
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.
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.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
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.
FAQ
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.
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.
Absolutely delicious with goat cheese’ my kids loved it