Make Papas Con Chorizo cooked to perfection mixed crispy potatoes (and eggs if you want) to satisfy your cravings for authentic Mexican food!
***This post was originally published on Dec 2015. It has been updated to be more helpful.
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.
Why you’ll love this recipe
Featured Comment
“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!“
EMILY
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
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:
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.
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.
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.
MORE delicious…
Mexican Breakfasts Recipes
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
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
- 6 large eggs (add about 6 eggs for half of the chorizo recipe). beaten in a bowl
- kosher salt
- black pepper
- 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:
- 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
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.
Potato and Chorizo, pork or beef. All you need, with some Verde Salsa. Never have I seen nor heard of cheese or onions on this exquisite taco.
Delicious! Topped with some Mexican cheese and served with warm flour tortillas.
Muy bueno!!!
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!
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.
The flavors in this dish are outstanding! Forget breakfast, I want this for dinner every night of the week! Yum!
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
Awesome! Good to hear this Marie! Thanks so much for the review!
I really enjoyed this recipe. Chorizo has amazing flavor and it all comes together in 30 minutes. Delicious!
Thank you Angela! I’m so happy you enjoyed this recipe for Chorizo con papas!
Este Chorizo Con Papas es Riquísimo!!!
Gracias Malena! Que bueno que te gusto!