Prep: 10 minutes
Total: 45 minutes
4 large Yukon Gold potatoes (about 1 1/2 pound), peeled and diced
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 cup crumbled Mexican chorizo (about 1/4 lb)
2 tablespoons minced garlic (4 to 6 cloves)
1 large jalapeño chile, finely diced
1/2 Spanish onion, diced (1/2 cup)
1 to 2 scallions (white and green parts), thinly sliced on the diagonal
2 tablespoonschopped fresh cilantro
kosher salt and freshly ground black pepper, to taste
1 ounce queso fresco, grated (about 1/4 cup)
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 heat. 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.