Best Comforting Potato Chorizo Skillet Recipes

MEXICAN CHORIZO AND POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large skillet over medium-high heat. Cook and stir ground beef, chorizo, and onion until meat is browned and crumbly, 5 to 7 minutes. Season with chili powder, cumin, paprika, salt, coriander, and black pepper. Add black beans, tomatoes, and corn; cook and stir until heated through, about 5 minutes. Transfer mixture to a 2-quart baking dish.
• Combine cream cheese and butter in a microwave-safe bowl; heat on high until melted, about 1 minute. Stir cream cheese mixture until smooth; spread over meat mixture. Layer hash browns over cream cheese mixture and top with Cheddar cheese.
• Bake in the preheated oven until cheese is melted and potatoes are lightly brown, 30 to 40 minutes. Serve with shredded lettuce and guacamole.

POTATO AND CHORIZO CASSEROLE

Steps:

• Preheat oven to 375°. In a small skillet, cook chorizo over medium heat until cooked through, breaking into crumbles, 5-7 minutes; drain. Transfer to a large bowl. Stir in the hash browns, soup, cheeses, onion, peppers and pepper flakes. Transfer to a greased 13x9-in. baking dish. Sprinkle with panko., Bake, uncovered, until golden brown and bubbly, 40-45 minutes. Sprinkle with parsley and cilantro before serving.

COMFORTING POTATO & CHORIZO SKILLET

Steps:

• 1. In a med skillet, add about 1/2 Tbsp oil. Brown the sausage slices, on medium heat until browning and cooked through. Drain on paper towel.
• 2. Prepare the potatoes. I wash, cut a slit in each potato and place in microwave for about 10 minutes.( if some are smaller than others, keep checking so not to over cook.) They should be almost cooked, but not over cooked, as you don't want them mushy. Once cool enough to handle, cube into bite sized pieces.
• 3. Saute veggies while potatoes cook: In the same pan as you browned the sausage; make sure you drained grease from sausage and add about 1 tablespoon oil. Over medium heat, saute the onions and peppers. When soft and and onions begin to turn translucent; add the mushrooms and continue cooking until mushrooms are browning, and most of the liquid from the mushrooms evaporate, if any. Add the sliced garlic, and cook another couple minutes, stirring so garlic doesn't burn. Set aside
• 4. Coat the bottom of a medium to large skillet with oil.( I always use my iron skillet over medium to low heat.) If using regular skillet, turn heat to medium high and once oil shimmers, add your potato cubes with seasonings. Let them cook till forming a nice crust then move around with spatula and continue cooking until evenly browned. ( you may need to add more oil during the browning process.)
• 5. One potatoes are cooked, add sausage and stir to evenly distribute.
• 6. Now, add the vegetables to the potatoes and toss thoroughly to combine. You may want to taste the potatoes now and add salt or sometimes I add some Tony Chachere's creole seasoning, adds great flavor.
• 7. Sprinkle now with the cheese. I then pour about 1/8 cup water to the inside edge of pan and place a lid on pan, and continue cooking just until cheese is melted. They are now ready to serve.
• 8. Enjoy!