Best Sauteed Potatoes With Chorizo Recipes

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PAPAS CON CHORIZO (MEXICAN CHORIZO AND POTATOES)



Papas con Chorizo (Mexican Chorizo and Potatoes) image

The bold, delicious flavors of this traditional Mexican dish are sure to become your new favorite breakfast. Top with a fried or poached egg, or serve inside corn tortillas. I like to top mine with Cotija cheese, cilantro, and hot sauce, with a side of avocado. Home- or store-made chorizo is best, however, feel free to use your favorite brand.

Provided by France C

Categories     Side Dish     Potato Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 5

1 ¼ pounds Yukon gold potatoes, cut into 3/4-inch cubes
¾ pound fresh Mexican chorizo sausage, casing removed
vegetable oil, as needed
1 small onion, diced
salt and ground black pepper to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly soft, 5 to 6 minutes. Drain.
  • Meanwhile, cook chorizo over medium-high heat in a large skillet, breaking up any large clumps, until browned, 5 to 6 minutes. Remove chorizo to a paper towel-lined plate using a slotted spoon, reserving about 1 tablespoon of grease in the skillet. Add oil if necessary to make up 1 tablespoon.
  • Cook onion in the same skillet over medium heat, stirring occasionally, until they begin to soften and brown, 4 to 5 minutes. Add potatoes to the skillet and saute until potatoes are lightly browned, 5 to 7 minutes. Stir in chorizo and season with salt and pepper.

Nutrition Facts : Calories 364.4 calories, Carbohydrate 28.9 g, Cholesterol 72.8 mg, Fat 20.4 g, Fiber 2.6 g, Protein 16.3 g, SaturatedFat 0.2 g, Sodium 716.4 mg, Sugar 0.7 g

POTATOES WITH CHORIZO AND ONIONS



Potatoes with Chorizo and Onions image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 28m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons extra virgin olive oil, 2 turns of the pan
3/4 pound, 1 package, chorizo, very thinly sliced on an angle, pull away any loose casings
6 small Yukon gold potatoes, very thinly sliced
1 medium onion, very thinly sliced
Salt and pepper
2 teaspoons sweet paprika
1/4 cup chopped flat-leaf parsley, a generous 1 or 2 handfuls

Steps:

  • Heat a medium skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, and the chorizo. Cook sausage 2 minutes, flip cook another minute then add potatoes and onions to the pan in an even layer over the sausage. Season the potatoes and onions with salt, pepper and paprika then turn sections of the potatoes using a spatula so that the chorizo is on top and potatoes and onions are on the bottom. Place a smaller skillet on top and press down. Weight the skillet with a few heavy cans. Cook 10 to 12 minutes. Remove weight and turn again to combine all ingredients. Cook another 3 to 4 minutes then add parsley, remove from heat and serve.

SAUTEED POTATOES WITH CHORIZO AND PARSLEY



Sauteed Potatoes With Chorizo and Parsley image

Make and share this Sauteed Potatoes With Chorizo and Parsley recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 56m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/2 lbs large waxy potatoes, quartered
1/2 cup peeled thinly sliced dry-cured chorizo sausage (mild or hot)
1/4 cup finely chopped red onion
1/4 cup dry white wine
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • In a saucepan, combine the potatoes with water to cover and bring to a boil.
  • Reduce the heat to medium and cook until the potatoes are fork-tender, about 20 minutes.
  • Drain and keep warm.
  • Heat a frying pan over med-high heat.
  • Add the chorizo and sauté until most of the fat is rendered, about 2 minutes.
  • Pour off the fat and continue cooking the chorizo until lightly browned, 1-2 minutes.
  • Add the onion and sauté for 1 minute.
  • Add the potatoes and wine and cook until most of the liquid evaporates, about 1 minute.
  • Transfer to a bowl, toss with the parsley and serve.

Nutrition Facts : Calories 277, Fat 11.1, SaturatedFat 4.1, Cholesterol 25, Sodium 363.1, Carbohydrate 31.7, Fiber 4, Sugar 1.9, Protein 10.5

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