Make Papas Con Chorizo cooked to perfection mixed crispy potatoes (and eggs if you want) to satisfy your cravings for authentic Mexican food!
🗒️ In This Post
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. They’re also perfect over Sopes or Gorditas which make a fun meal!
You’ll love this recipe because it’s packed with 28g of protein per serving, loaded with bold flavor from the chorizo and potatoes, and it comes together in under 30 minutes—perfect for busy days!
🩷 xoxo, Ana
***This post was originally published on Dec 2015. It has been updated to be more helpful.
What readers are saying:
Readers who have made this recipe are raving about it! Here is what they had to say after enjoying it:
⭐️⭐️⭐️⭐️⭐️
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!“
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!
**A full ingredient list with exact amounts can be found in the recipe card below.**
- Russet potato washed and cut into small cubes (peeled optional)
- Canola, vegetable or avocado oil to fry the potatoes (or just make them in the air fryer to reduce the amount of oil used in this recipe)
- Mexican Chorizo – 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.
- Onion (about half of a medium white or yellow).
- Optional: Diced anaheim peppers or tomatoes.
- Optional: Eggs
- kosher salt & black pepper
Optional garnishes
- Avocado
- Crumbled queso fresco
- Your favorite salsa or pickled jalapeños
How to Make 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.
Alternative, you can fry the potatoes in the air fryer. This has been my preferred method of cooking potatoes lately. Just toss the cubed potatoes with a little oil and salt and pepper, then air fry at 400°F (200°C) for 15 to 20 minutes, shaking the basket halfway through, until they’re golden and tender.
- 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.
Breakfast idea: just add eggs!
Want to take this recipe one step further? Just make eggs, chorizo and potatoes. This combo is always my go-to on the weekends.
- 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 minutes. Serve with warm tortillas. See notes for other serving ideas.
How to Store
- Fridge: Refrigerate a batch in an airtight storage container for up to a week.
- Freezer: 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.
Reheating
To reheat Mexican chorizo and potatoes, warm them in a nonstick skillet over medium heat for 5 to 7 minutes, stirring occasionally; if they seem dry, add a splash of water or broth. You can also use the microwave—place the mixture in a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals, stirring in between, until hot.
Other recipe ideas using Chorizo & Potatoes
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, fill your quesadillas with this mixture, make tacos using freshly made corn tortillas or make breakfast Sopes. Yum!
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
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.
- Alternative, you can fry the potatoes in the air fryer. This has been my preferred method of cooking potatoes lately. Just toss the cubed potatoes with a little oil and salt and pepper, then air fry at 400°F (200°C) for 15 to 20 minutes, shaking the basket halfway through, until they're golden and tender.
- 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
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.
Notes
- With refried beans on the side
- Make breakfast tacos
- Make breakfast burritos
Your Private Notes
Nutrition
Mexican Breakfasts Recipes
Frequently Asked Questions
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.
simple, tastes good
This morning I made the Chorizo con Papa’s and my friend told me she likes to add some Mexican Oregano. It came out delicous. Im making the eggs separately because my husband likes his eggs over easy and I like mine scrambled. Thank you
Yes yes yes! This recipe is so versatile. My mom would serve it as shown in your beautiful photo with an egg of your choice and a corn or flour tortilla. For a meatless dinner with Trader Joe’s soy version I think I would add avocado and sour cream. There are endless combinations. Tostada style – why not? Soft tacos – sure! Thanks for sharing. I haven’t thought of this family favorite in ages.
Thank you so much for your kind message Elle! I love how you described all the ways to enjoy Papas con Chorizo — your mom’s version sounds just like how I grew up eating it too! And I agree, the Trader Joe’s soy chorizo is a great option for a meatless version. Avocado and sour cream sound perfect with it! Now I’m craving it tostada-style. 😊 I’m so glad this recipe brought back good memories for you!
Amazing and so easy to cook!
AMAZING… THANK YOU!!
This recipe looks quick easy and amazing I will be making it for dinner tonight
I cook the chorizo first. Then take out of pan and cook potatoes in the grease from chorizo. Then once done I drain if necessary and add the eggs. I usually make a large batch so I have extra to make breakfast burritos to freeze.
Try Soy Chorizo, it’s not greasy
I agree! Store bought chorizo is very greasy and who knows how they make it.
Muy rico desayuno!!!
The chorizo has SO much grease but nowhere in here does it say to drain it. Literally the onions in potatoes would be swimming in a pool of red grease. Help! Is this normal! My mom made this growing up but I never remeber this much grease.
If it didn’t have THE GREASE it would burn that’s what makes the chorizo. A.P.
Not all chorizo is overly greasy. Think of recipes as a tested guide. From there you need to adapt to the ingredients and use common sense. Keep cooking to gain more experience. It would help newbies if it had said “drain oil if necessary”.
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!
Boil the potatoes starting with room temp water for 13-14 minutes while you cook the rest, then sauté after the chorizo to cook off the water and crisp them up and you can get this done in 20.
Este Chorizo Con Papas es Riquísimo!!!
Gracias Malena! Que bueno que te gusto!