Best Roasted Chorizo Potatoes Recipes

Chorizo and Potatoes with Roasted Peppers and Egg image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 7

1 teaspoon extra-virgin olive oil
6 ounces dried chorizo, diced medium
1 pound new potatoes, boiled, then thickly sliced
1 jar (12 ounces) roasted red peppers, drained and cut into 1-inch-wide strips
Coarse salt and ground pepper
1 tablespoon butter
4 large eggs

Steps:

In a large nonstick skillet, heat oil over medium. Add chorizo and cook until browned, about 3 minutes. Add potatoes and cook until heated through. Add peppers and cook until heated through. Season with salt and pepper and transfer to a bowl. Wipe skillet clean.
In same skillet, melt butter over medium-high. Working in two batches, add eggs and cook until whites are set and edges are golden and crispy, about 2 minutes. Serve chorizo and potato mixture topped with eggs.

Nutrition Facts : Calories 388 g, Fat 26 g, Fiber 3 g, Protein 20 g

Twice Baked Potatoes with Chorizo and Roasted Red Peppers image

Number Of Ingredients 11

4 logs Russet Potatoes (large)
4 tablespoons Butter
1 teaspoon Paprika
1/4 teaspoon Salt
1/8 teaspoon Pepper
4 ounces Manchego Cheese (or Monterrey Jack) grated
1/2 cup Chorizo (cooked & crumbled)
1/2 cup Roasted Red Pepper
1/4 cup Sour Cream
1 teaspoon Parsley (fresh finely chopped)
1 tablespoon Oilve oil

Steps:

1. Heat oven to 400. Put potatoes on oven rack and bake till tender. (60 - 75 minutes)
2. Put potatoes on cutting board to cool. (15 -20 minutes)
3. Cut a 1/2 inch disk off top of potatoes lengthwise.
4. Spoon the flesh out of the shell carefully and put in a large bowl.
5. Add butter, paprika, salt, and pepper. Mash together until blended. (lumpy is ok)
6. Fold in most of the cheese, the chorizo, red pepper, and sour cream.

Roasted Chorizo Potatoes image

Provided by Dannell M @Dannell

Categories Potatoes

Number Of Ingredients 7

3 large potatoes, peeled & cubed
4 tablespoon(s) olive oil
1/2 cup(s) beef chorizo (about 1/4 of the sausage)
1/2 medium bell pepper, chopped
1/2 small onion, chopped
1 clove(s) garlic, minced
- salt, pepper to taste

Steps:

In a cast iron pan (skillet or dutch oven that you can transfer to the oven) Brown the potatoes in olive oil, add additional oil as necessary. When the potatoes are almost crisped (over medium heat it took me about 10 min) add the chorizo & cook until it melts down, then add garlic, and onion & cook for about 3 min. Add the bell pepper and toss together.
Transfer to a 350 oven and finish the potatoes in the oven until tender. About 20-25 minutes.

Roasted Potatoes with Chorizo image

Provided by Valerie Coll @vmtpc

Categories Potatoes

Number Of Ingredients 8

6 large yukon gold or russet baking potatoes
1 package(s) chorizo (about 1 lb)
1 can(s) diced tomatoes
1 can(s) small tomato sauce
1 teaspoon(s) allspice, ground
- salt and pepper to taste
1/4 cup(s) olive oil, extra virgin
1 - yellow onion chopped

Steps:

Heat oven to 350 degrees. Spray a large baking dish with cooking spray. Scrub potatoes and cut into quarters (eights if they are really huge). Place into a microwave safe bowl with a 1/4 cup of water. Cover and cook for three minutes.
While the potatoes are cooking, cut the sausage into small coins. Peel and cut the onion. Mix the cans of tomato sauce, diced tomatoes, sausage,and spices together. Put this mixture into the baking dish.
Drain the partially cooked potatoes and mix with the other ingredients in the baking dish. Cover the dish with foil and cook in the oven for 50 - 60 minutes. You may want to remove the foil after the first thiry minutes and let the dish cook uncovered if you'd like the sauce to reduce and to have some crispy bits of potato and sausage.