Ingredients
Scale
- 1 1/2 lbs russet or gold potatoes peeled and cut into 1/4-inch cubes
- 1 tbsp kosher salt
- 1 tbsp olive oil
- 10 oz pork or beef chorizo casings removed
- 1/2 white onion diced
Instructions
- Place the potatoes and salt in a saucepan, cover with water, and bring to a boil.
- Reduce heat to medium and cook for about 8 minutes or until fork tender. Drain and set aside.
- Heat olive oil in a skillet over medium heat.
- Crumble the chorizo into the skillet and add the diced onion.
- Cook while stirring often for about 8 minutes to prevent chorizo from sticking.
- Add the cooked potatoes to the skillet with chorizo and gently combine.
- Season to taste and serve hot.
Notes
Feel free to use any type of chorizo based on your preference.
Adjust the seasoning as needed according to taste.
Serve with warm tortillas for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.