Papas Con Chorizo Recipe

Servings: 2-4
Prep time: 10 minutes
Total time: 45 minutes

Ingredients

4 large Yukon Gold potatoes (about 1 ½ pounds|680 grams), peeled and diced
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 cup crumbled Mexican chorizo (about ¼ pound|113 grams)
2 tablespoons minced garlic (4 to 6 garlic cloves)
1 large jalapeño chile, finely diced
½ Spanish onion, diced (about ½ cup)
1 to 2 scallions (white and green parts), thinly sliced on the diagonal
2 tablespoons chopped fresh cilantro
kosher salt and freshly ground black pepper, to taste
1 ounce|28 grams queso fresco, grated (about ¼ cup)

Directions

1. Add the potatoes to a large saucepan of generously salted water and bring to a boil. Cook for 10 minutes or until tender, then lift the potatoes out of the pot with a slotted spoon and transfer them to a parchment paper-lined baking sheet to cool.
2. Heat the butter and oil in a large cast-iron skillet over medium. Add the chorizo and cook, stirring frequently, until lightly rendered and browned, about 5 minutes. Add the garlic, jalapeño, and onion and cook until lightly caramelized, stirring frequently, 10 to 12 minutes. Add the potatoes and cook, stirring frequently, until golden brown and crispy, about 6 minutes. Add the scallions and cilantro and stir to combine.
3. Season to taste with salt and pepper and garnish with cheese.

Get recipes like this and more in the Munchies Recipes newsletter. Sign up here.