Papas Con Chorizo – The Bold Mexican Breakfast You’ll Crave Every Weekend! A sizzling combo of crispy potatoes and spicy chorizo that hits all the right flavors—earthy, smoky, and deeply satisfying.
Back in my grandma’s tiny kitchen, Saturday mornings always started with the smell of chorizo filling the air. She’d toss in diced potatoes and stir until golden and crispy. Served in warm tortillas with a sprinkle of queso fresco—those were the mornings I never wanted to end. Now, I make this at home whenever I need a comforting, flavor-packed breakfast or brunch.
Ingredients:
- 1 lb Mexican chorizo (casings removed if needed)
- 3 medium russet potatoes, peeled and diced
- 1 small white onion, finely chopped
- 2 tbsp vegetable oil
- Salt and pepper to taste
- Optional toppings: queso fresco, cilantro, lime wedges, jalapeños
- Corn or flour tortillas for serving
Instructions:
- Boil diced potatoes in salted water for 5–7 minutes until just tender. Drain and set aside.
- In a large skillet, heat oil over medium heat. Add chorizo and cook, breaking it up with a spoon, until fully browned.
- Add chopped onion and sauté for 2–3 minutes until translucent.
- Stir in the boiled potatoes. Cook everything together, stirring occasionally, for about 10 minutes until potatoes are crispy and golden.
- Season with salt and pepper if needed.
- Serve hot in tortillas with your favorite toppings.
Nutrition Facts (Per Serving – Serves 4)
| Calories | 460 kcal |
| Protein | 18 g |
| Fat | 28 g |
| Carbohydrates | 34 g |
| Sugar | 2 g |
| Fiber | 3 g |
Printable Recipe Summary
| Papas Con Chorizo | |
|---|---|
| Ingredients | Chorizo, potatoes, onion, oil, salt, tortillas |
| Instructions | Cook chorizo and onion, add boiled potatoes, crisp everything together, and serve |
FAQs
Q: Can I use pre-cooked or leftover potatoes?
Yes, just dice them small and add straight to the pan with chorizo.
Q: What kind of chorizo works best?
Use uncooked Mexican chorizo, not the cured Spanish kind—it’s spicier and crumbles beautifully.
Q: Can this be made vegetarian?
Try using soy chorizo or spiced crumbled tofu as a substitute.
Q: How do I store leftovers?
Keep in the fridge for up to 3 days and reheat in a skillet or microwave.
