1large russet potato (about 3 cups)washed and cut into small cubes (peeled optional)
½cupcanola, vegetable or avocado oil
1LbMexican Chorizoremoved from casing if any. (see note #1)
1cuponion (about half of a medium white or yellow)chopped into small squares
If adding eggs
6large eggs (add about 6 eggs for half of the chorizo recipe). beaten in a bowl
kosher salt
black pepper
OPTIONAL GARNISHING
1avocadodiced
¼cupcrumbled 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.
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: