Potatoes with Mexican Chorizo (Papas con Chorizo)
Elevate a classic Mexican dish with the use of turkey chorizo for this recipe for Potatoes with Mexican Chorizo. Perfect for breakfast, lunch, or dinner!
Ingredients
- 3 tablespoons avocado oil
- 2 russet potatoes peeled and diced into ¼ inch diced chunks
- 1 pound turkey chorizo
- 2 teaspoons dried Mexican oregano
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat a cast iron skillet with 3 tablespoons avocado oil over medium heat. Peel and dice 2 russet potatoes into ¼ inch diced chunks. We keep the diced chunks small to decrease their cooking time and get nice crispy edges to the potatoes.
- Add the potatoes a medium sized mixing bowl filled with water to remove some of the excess starch. Drain the potatoes and pat dry with paper towels or a clean linen towel. Place the potatoes back into the bowl. Add the seasonings and spices to the potatoes and mix them together to coat potato chunks with the seasonings and spices.
- Add the seasoned potatoes to the skillet. Cook until the edges are a crispy golden brown and centers are fork tender, about 5 to 7 minutes. Move the potatoes to the side of the skillet and add to the turkey chorizo.
- Flatten out chorizo into a large patty to cook about 3 to 5 minutes on one side. Flip and cook the other side another 3 to 5 minutes. Using a spatula, break up the chorizo into chunks and reincorporate the cooked potatoes.
- Serve with warmed corn tortillas, smashed avocado, pickled onions, and your favorite salsa.
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