How to Cook Chorizo & Potatoes

by Sara Ipatenco

Leave the skin on for a boost of potassium in your dish.

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Chorizo is a type of pork sausage that originated in Spain. Dried and smoked spicy red peppers lend heat and a reddish tint to traditional chorizo recipes. Alternate versions of chorizo exist that rely on added salt and paprika for color, and these recipes can either be spicy or sweet. Often eaten for breakfast or brunch, chorizo pairs well with potatoes to create a sauteed hash. Add some vegetables and seasonings and you will have a tasty and protein-filled meal.

Heat olive oil in your skillet over medium heat.

Make a slit in the casing of each piece of chorizo and squeeze into the skillet. Use a spatula to break up the chorizo into smaller pieces.

Add the potatoes, onion and garlic.

Sprinkle with paprika, garlic powder, salt and pepper. Use your spatula to stir the potatoes and chorizo to combine.

Put the lid on your skillet and cook for five to seven minutes.

Flip the potatoes and chorizo using your spatula and recover with the lid.

Continue to cook for an additional five minutes.

Flip the chorizo and potatoes once more and cook for five to seven more minutes, or until chorizo has darkened in color and the potatoes are soft and golden brown.

Use a slotted spoon to transfer to a serving dish, which helps reduce the amount of chorizo grease in the final product.

Tips

  • Add some raw eggs to the chorizo and potato hash during the last 10 minutes of cooking to add some bulk to the recipe. With the eggs, a potato and chorizo dish can be served as an entire meal. Beans can also be added to the potatoes and chorizo. Drain a can of low-salt pinto or black beans and add during the last five minutes of cooking. Try using the potato and chorizo hash as a filling for a soft taco. Spoon into a warm flour or corn tortilla and sprinkle with cheese. Add some additional vegetables to the potatoes and chorizo when adding the onions. Bell pepper and yellow squash add color and flavor to the dish.

References

  • "Yummy Potatoes: 65 Downright Delicious Recipes"; Marlena Spieler and Sheri Giblin; 2007
  • "Traditional Spanish Cooking"; Janet Mendel; 2006
  • Food Network; Chorizo-Potato Tacos

Photo Credits

  • Hemera Technologies/PhotoObjects.net/Getty Images

About the Author

Sara Ipatenco has taught writing, health and nutrition. She started writing in 2007 and has been published in Teaching Tolerance magazine. Ipatenco holds a bachelor's degree and a master's degree in education, both from the University of Denver.