Papas Con Chorizo

Potato and Chorizo

I am totally a breakfast person!  I don’t mind getting up early and I love cooking a big breakfast for my family.  However, I realize that not everyone is a morning person and a lot of people prefer to have something light in the morning instead. Luckily, this authentic Mexican chorizo can be enjoyed any time of day!

Papas Con Chorizo is a one-pan meal that goes perfectly with a side of refried beans and homemade flour tortillas topped with your favorite salsa.

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 and soy 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 chopped onion (about half of a medium white or yellow).
• 6 large eggs – add about 6 eggs for half of the chorizo recipe.
• kosher salt & black pepper

Optional garnishes

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

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

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.

---

---

How to Store Chorizo

• Fridge – Refrigerate a batch in an airtight storage container for up to a week.
• Freeze – Freeze in an airtight, freezer-safe storage container or freezer bags for up to 3 months. Place in separate batches to cook one as needed.
• To Thaw – Let thaw overnight in the refrigerator before using.

Serving Suggestions

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:

Here are a few other recipes to enjoy it with:

People also ask:

If you enjoyed this recipe I’d love it if you take 5 seconds to rate and review it below on the blog. It’s also super helpful to me and other readers if you share any changes you made to the recipe. I’m so grateful you’re here!

Print Recipe:

Authentic Papas Con Chorizo Recipe

Servings 4 servings

Ana Frias

5 from 16 votes

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

PRINT PIN RECIPE LEAVE A REVIEW

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

Cook ModePrevent your screen from going dark

4 servings

Ingredients  

1x2x3x

• ▢ 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.

Muy Delish 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

Click here to add your own private notes. Nobody else will see them, including Ana!

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

Nutrition

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

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.