Papas Con Chorizo

Make Papas Con Chorizo 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 post was originally published on June 2019. 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

  • High-Protein — 28g protein per servings.
  • So flavorful! – Chorizo lends a lot of flavor when combined with potatoes.
  • Quick-and-Easy — ready in less than 30 minutes.

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!

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
Ingredients placed in small bowls: cube potatoes, onions, ground beef chorizo, whole eggs and oil in a bottle
A branch graphic for posts.

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.



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.
A white skillet with cooked chorizo, potatoes and eggs

🍽 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:

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

💫 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:

An iron skillet with Chorizo Con Papas on top of a white board and pickled jalapenos on the side.

Authentic Papas Con Chorizo Recipe

Servings 4 servings
Ana Frias
5 from 8 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Make Papas Con 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 | 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.

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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!