Chorizo and Potato Skillet
Indulge in this hearty Chorizo and Potato Skillet, where rich flavors of chorizo meet creamy potatoes, seasoned to perfection.
Ingredients
Main Ingredients
- 4 cups Yukon Gold or Red Potatoes, diced Offers a creamy texture.
- 1 pound Mexican Chorizo, crumbled Provides a robust flavor.
- 1 medium Onion, diced Use yellow or white onions.
- 3 cloves Garlic, minced Enhances the overall flavor profile.
- 1 teaspoon Cumin, optional Adds depth to the dish.
- to taste teaspoon Salt
- to taste teaspoon Pepper
- 1/4 cup Fresh Cilantro, chopped Adds a burst of freshness.
- 2 wedge Lime For serving.
Instructions
Preparation
- Cover the diced potatoes with cold water in a saucepan. Bring to a gentle boil and cook for 10 to 15 minutes until tender yet firm. Drain and steam the potatoes to remove excess moisture.
Cooking the Chorizo
- In a large skillet over medium heat, crumble in the chorizo. Cook for about 5 to 7 minutes, breaking apart any large pieces.
Combining Ingredients
- Stir in the diced onion and cook for about 3 to 4 minutes until softened. Add minced garlic and optional cumin, cooking for an additional minute.
- Gently fold in the drained potatoes and cook everything together for another 5 to 7 minutes, pressing the potatoes against the pan for a crispy exterior. Season with salt and pepper.
Serving
- Transfer to a large dish and garnish with chopped cilantro. Serve with lime wedges.
Notes
For best results, use high-quality chorizo. Adjust seasoning to taste as you cook. This dish works well for breakfast, brunch, or dinner.