Chorizo con Papas is a classic, flavorful combination of spicy chorizo and tender potatoes. This straightforward recipe celebrates bold, savory flavors and is perfect for breakfast, brunch, or a casual dinner. Using a no-sugar chorizo keeps the dish focused on authentic savory spices and makes it an approachable option for anyone watching their sugar intake.
If you like a hands-off weekend meal, prepare the chorizo and potatoes ahead of time (skip the eggs) and simply reheat individual portions during the week. For a heartier breakfast, top each serving with a fried or baked egg.
- 16 oz. chorizo (no-sugar chorizo recommended)
- 1 lb. small Yukon Gold potatoes, quartered (or small bite-sized potatoes)
- Salt and freshly ground black pepper, to taste
- 4–6 eggs, optional for topping
- Fresh cilantro, chopped, for garnish
- 1 lime, cut into wedges, for serving
- 1 avocado, sliced, for serving (optional)
- Preheat the oven to 375°F (190°C). Use a heavy, oven-safe skillet—cast iron works best to develop flavor and retain heat.
- Place the skillet over medium-high heat and add the chorizo. Break it up with the back of a spoon into bite-sized pieces and cook until browned and cooked through, about 7 minutes. If your chorizo is very lean, add a teaspoon of oil to prevent sticking.
- Use a slotted spoon to transfer the cooked chorizo to a paper towel-lined plate to drain. Set aside while you prepare the potatoes.
- Pour off excess fat from the skillet, leaving about 1–2 tablespoons to cook the potatoes. This fat adds flavor and helps brown the potatoes.
- Add the quartered potatoes to the skillet and toss them to coat evenly in the fat. Season with salt and pepper and give them another toss. Transfer the skillet to the preheated oven and roast for about 15 minutes, or until the potatoes are fork-tender and lightly golden. They will continue cooking when combined with the chorizo, so avoid overcooking at this stage.
- Remove the skillet from the oven and add the chorizo back in. Toss gently so the meat and potatoes are evenly combined. If you want eggs, carefully crack 4–6 eggs over the chorizo and potatoes, spacing them out across the skillet.
- Return the skillet to the oven and bake for 10–12 minutes, or until egg whites are set but yolks remain slightly runny. For firmer yolks, bake a few minutes longer. Remove from the oven when done.
- Garnish with chopped cilantro and serve with lime wedges and sliced avocado if desired. Squeeze lime over each serving to brighten the flavors.
Tips: Use small, firm potatoes such as Yukon Gold so they brown evenly. If using larger potatoes, cut them to similar bite-sized pieces for consistent cooking. A cast-iron skillet helps build browning and flavor; if you don’t have one, use a heavy ovenproof pan.
Variations: Add diced bell peppers or onions when you cook the potatoes for extra color and sweetness. For a milder version, mix half chorizo with half ground pork or turkey. To make this vegetarian, substitute a plant-based chorizo alternative and cook the potatoes in olive oil.
Make-ahead and storage: Cook the chorizo and potatoes without eggs and store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven and top with fresh eggs when ready to serve. Leftovers can also be frozen for up to one month; thaw in the refrigerator overnight before reheating.
Serving suggestions: Serve with warm tortillas for tacos, over a bed of crisp greens for a heartier salad, or alongside refried beans and pickled jalapeños for a fuller Mexican-inspired meal. A simple side of sliced avocado and fresh lime completes the plate.