Crispy Fried Chorizo and Potatoes

Crispy Fried Chorizo and Potatoes
After making a fresh batch of Mexican chorizo the first thing that I like to use it in is with some crispy fried potatoes! This dish is so simple! You just fry the chorizo until it's cooked, and then you keep frying it until it just starts to get all nice and crispy and good! Then you fry some diced potato in the same oil that the chorizo was fried in until the potatoes are crispy on the outside, cooked and soft on the inside and all of the chorizo flavour from the oil has infused into them! These crispy fried potatoes and chorizo are great all by themselves or you can throw them into tacos, burritos, quesadillas, top them with a fried egg, mix in scrambled eggs, etc. along with your favourite taco style toppings.

Crispy Fried Chorizo and Potatoes
Crispy Fried Chorizo and Potatoes

Crispy Fried Chorizo and Potatoes

Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Servings: 4

Spicy Mexican style chorizo sausage with crispy fried potatoes that are just bursting with flavour!

  • 2 tablespoons oil (or lard, bacon grease, butter)
  • 1 pound chorizo
  • 1 onion, diced (optional)
  • 1 pound potatoes, diced 1/2 inch thick
  1. Heat the oil in a skillet over medium-high heat, add the chorizo and onion and cook until the chorizo turns lightly brown and gets all nice and crispy on the edges, about 6-10 minutes, before setting aside.
  2. Add the potatoes to the pan and cook until golden brown and crispy, about 10 minutes, before mixing in the chorizo and onions.

Option: Serve as is, topped with fried eggs, baked with eggs, in tacos, in burritos, in quesadillas, etc!
Nutrition Facts: Calories 665, Fat 50g (Saturated 16g, Trans 0), Cholesterol 99mg, Sodium 1407mg, Carbs 21g (Fiber 2g, Sugars 0.8g), Protein 29g
Nutrition by: Nutritional facts powered by Edamam


ben said...

Do you have any thoughts on using those oil-less hot-air fryers (Tefal Actifry, AirFryer, etc)?

They basically seem to bake the food on a hot plate, so a few tablespoons of oil are enough to make the outside crispy.

Every time I see a cool recipe with lots of frying, I wonder if it could work with one of those. Any idea?

Deborah Wallace said...

I use Portuguese CHORICO, that is far better and has a more distinct flavor. I would oven roast the onion and potatoes, for less fat and broil the Chorico. NEVER confuse Chorizo and Chorico to be the same. They are TOTALLY different! It is a matter of taste! No pun intended!

2pots2cook said...

Loving. Pinning. Making !

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