Chorizo Con Papas (Mexican Chorizo with Potatoes)

Make Chorizo Con Papas cooked to perfection mixed crispy potatoes (and eggs if you want) to satisfy your cravings for authentic Mexican food!

a white plate with refried beans, flour tortilla and Chorizo Con Papas
How to cook with chorizo is a skill that everyone can learn!

This one-pan meal is good with a side of refried beans and homemade flour tortillas – it’s breakfast, lunch or dinner material.

An iron skillet with Chorizo Con Papas on top of a white board and pickled jalapenos on the side.
A delicious recipe for Papa Con Chorizo for any Mexican food lover!

Ingredients

How much of each ingredient is used on this recipe is very subjective. It all depends how much you like one ingredient more than the other. If you like potatoes a lot? Add another potato! Like onions? Add more!

You can also add diced anaheim peppers or tomatoes. Endless possibilities.

This is the base of what I think it’s a good ratio of chorizo, potatoes and onions. You are more than welcome to change these rations 🙂

  • 1 large russet potato (about 3 cups) washed and cut into small cubes (peeled optional)
  • ½ cup canola, vegetable or avocado oil
  • 1 pound of Mexican Chorizo removed from casing if any – I make my own beef chorizo but in a pinch, I buy it from Sprouts or my nearest Mexican grocery store. If you’re not lucky enough to have one of these nearby, you can select one like Cacique or El Mexicano.
  • 1 cup onion (about half of a medium white or yellow) chopped into small squares

If adding eggs:

  • 6 large eggs – add about 6 eggs for half of the chorizo recipe.
  • kosher salt & black pepper

OPTIONAL GARNISHING

  • 1 avocado diced
  • ¼ cup crumbled queso fresco
  • Your favorite salsa or pickled jalapeños
Ingredients placed in small bowls: cube potatoes, onions, ground beef chorizo, whole eggs and oil in a bottle

How to cook Chorizo Con Papas

  • Cook the potatoes: In a large skillet over medium-high heat, heat the oil until shimmering. Add the cubed potatoes and place in a single layer. Add salt & pepper according to taste (about 1/2 teaspoon ea.)
  • Cook for about 10 minutes stirring them often so that they cook evenly. Remove from pan and place on a plate with paper towels to drain. Set aside.
  • Cook the chorizo: On same skillet, remove any left oil from the potatoes. Heat skillet back to medium-high heat.
  • Add the chorizo and cook for about 5 minutes. Add the chopped onions and cook, stirring occasionally, until it’s translucent, 1 or 2 minutes.

Add the potatoes back to the chorizo mix and stir to combine all ingredients

Crispy cubed potatoes added to the chorizo mix.

Make Chorizo con Huevos

  • In a medium to large bowl, break the eggs in and salt & pepper. Beat with a fork.
  • After your chorizo and potatoes are done, reduce heat to medium-low. Pour in the eggs and cook, stirring occasionally with a wooden spoon or rubber spatula.

Cook until the eggs are solid, about 3 to 5 minutes. Serve with warm tortillas. See notes for other serving ideas.

A white skillet with cooked chorizo, potatoes and eggs

As you can see, making Chorizo Con Papas is the base for many more recipes! It’s just a matter of getting a little creative to whip a delicious meal. You also can make:

  • Chorizo Burritos
  • Top your gorditas with it.
  • Make Tacos Dorados
  • Breakfast tacos
  • Fill your quesadillas
a burrito made with chorizo and potatoes and a little refried beans.
Breakfast burrito with delicious Chorizo Con Papas & Huevos.

People also ask:

What is chorizo?

Chorizo is made with ground pork of beef blended with a mix of earthy herbs, chiles and spices that add a robust flavor. It can also be made with ground chicken or turkey.

Where can I buy Mexican chorizo?

You can find chorizo by the breakfast meats area in your local grocery store. I buy it from Sprouts (since it’s all beef) or my nearest Latin grocery store. If you’re not lucky enough to have one of these nearby, you can select one like Cacique or El Mexicano. These are the most popular brands.

What is the best Mexican chorizo brand?

Cacique or El Mexicano are the most popular brands but Reynaldo’s Pork Chorizo is also gaining popularity. These are a little more greasy than buying them from the butcher area in your regular or latin grocery store.

A plate with cooked chorizo con papas with a flour tortilla on the side
An iron skillet with Chorizo Con Papas on top of a white board and pickled jalapenos on the side.

Chorizo Con Papas (Mexican Chorizo and Crispy Potatoes)

Servings 4 servings
Ana Frias
5 from 6 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Make Chorizo cooked to perfection mixed crispy potatoes (and eggs if you want) to satisfy your cravings for authentic Mexican food!
4 servings

Ingredients
  

  • 1 large russet potato (about 3 cups) washed and cut into small cubes (peeled optional)
  • ½ cup canola, vegetable or avocado oil
  • 1 Lb Mexican Chorizo removed from casing if any. (see note #1)
  • 1 cup onion (about half of a medium white or yellow) chopped into small squares

If adding eggs

  • 6 large eggs (add about 6 eggs for half of the chorizo recipe). beaten in a bowl
  • kosher salt
  • black pepper

OPTIONAL GARNISHING

  • 1 avocado diced
  • ¼ cup crumbled queso fresco
  • Your favorite salsa or pickled jalapeños

Instructions
 

  • Cook the potatoes: In a large skillet over medium-high heat, heat the oil until shimmering. Add the cubed potatoes and place in a single layer. Add salt & pepper according to taste (about 1/2 teaspoon ea.)
  • Cook for about 10 minutes stirring them often so that they cook evenly. Remove from pan and place on a plate with paper towels to drain. Set aside.
  • Cook the chorizo: On same skillet, remove any left oil from the potatoes. Heat skillet back to medium-high heat.
  • Add the chorizo and cook for about 5 minutes. Add the chopped onions and cook, stirring occasionally, until it’s translucent, 1 or 2 minutes.
  • Add the potatoes back to the chorizo mix and stir to combine all ingredients

If adding with eggs

  • In a medium to large bowl, break the eggs in and salt & pepper. Beat with a fork.
  • Cook the eggs: Reduce heat to medium-low and pour in eggs. Cook, stirring occasionally with a wooden spoon or rubber spatula, until eggs are cooked through, 3 to 5 minutes.
  • Serve with warm tortillas. See notes for other serving ideas.

*Ana’s Notes:

#1 – I make my own beef chorizo but in a pinch, I buy it from Sprouts or my nearest Mexican grocery store. If you’re not lucky enough to have one of these nearby, you can select one like Cacique or El Mexicano.
Other serving ideas:
  • With refried beans on the side
  • Make breakfast tacos
  • Make breakfast burritos

ADD YOUR OWN PRIVATE NOTES

Whenever you come back to this recipe, you’ll be able to see your notes.

NUTRITION

Serving: 1cup | Sodium: 82mg | Sugar: 7g | Fiber: 4g | Potassium: 631mg | Cholesterol: 65mg | Calories: 331kcal | Monounsaturated Fat: 2g | Polyunsaturated Fat: 1g | Saturated Fat: 3g | Fat: 12g | Protein: 28g | Carbohydrates: 30g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

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Recipe Rating




9 Comments

  1. 5 stars
    I love how fast this chorizo dish is to make. My dad loves chorizo and I made this for him while visiting. It’s going to be a requested meal from now on!

  2. 5 stars
    Wow, this was amazing! I love the flavour from the Mexican chorizo I made using your recipe, as I can’t find any in the UK.

  3. 5 stars
    The flavors in this dish are outstanding! Forget breakfast, I want this for dinner every night of the week! Yum!

  4. 5 stars
    OH yes this sounds amazing! Love me a good flavorful potato side! I would totally eat this as a main. And I just peaked at that hibiscus margarita recipe too! YES. 5 de mayo is saved

  5. 5 stars
    I really enjoyed this recipe. Chorizo has amazing flavor and it all comes together in 30 minutes. Delicious!