This versatile, classic Mexican dish is sure to give your breakfasts a boost with potatoes and spicy sausage.
I was first introduced to chorizo at a dinner party hosted by a friend of Spanish descent, who claimed this flavorful pork sausage as the pride of Spain. For a while later, her love for this Spanish staple stuck with me, and I went on assuming that chorizo was uniquely a part of Spanish cooking. As it turns out, while chorizo does hail from the Iberian Peninsula, it’s also been around the block. And when I say block, I mean the world. Not only has chorizo traveled across the European continent, it’s also traveled across the ocean. Like when it was brought to today’s Mexico during the Spanish conquest of the Aztec Empire in the early 16th century.
Throughout its travels, as new variations of chorizo were created to cater to local customs, it gained new significance in other cultures, too. Today, it’s hard to define exactly what chorizo is since it can vary so much from country to country. In Mexico, for example, chorizo has been adapted over the centuries to reflect Mexican flavors and spices, notably replacing the paprika used in Spanish chorizo with more chili powder, also making it spicier.
I realized chorizo is actually just as popular in Mexico as in Spain when I was at a Mexican brunch restaurant and came across papas con chorizo on the menu. Papas is Spanish for potatoes, so think of this dish as a breakfast potatoes dish with out-of-this-world flavors thanks to the addition of chorizo sausage, an onion, a jalapeño pepper, garlic, salt and pepper, plus cilantro and warm tortillas for serving. This classic, savory Mexican recipe is extremely versatile and can be enjoyed alone in the tortillas, alongside other breakfast items like eggs, or added to a breakfast burrito. This papas con chorizo recipe is super easy to prepare, so however you plan on eating yours, it’s sure to be convenient (and delicious).
Mexican vs. Spanish chorizo: What’s the difference?
Though they share the same name, Mexican and Spanish chorizo aren’t exactly the same thing. Chorizo was first brought to what we know today as Mexico centuries ago, so it’s had plenty of time to evolve with Mexican cooking over the years. While Spanish chorizo is traditionally dried and salted and eaten raw or uncooked, Mexican chorizo more closely resembles chorizo fresco, meaning “fresh chorizo” and is prepared (but not eaten) raw. Plus, Spanish chorizo is traditionally made from pork only, whereas Mexican chorizo can be prepared with pork as well as beef, venison, chicken, and turkey. These sausages are usually prepared from ground meat in Mexico, instead of coarsely chopped meat as per Spanish tradition. Finally, Spanish chorizo is usually prepared with the addition of white wine, while vinegar is used instead in Mexico.
If you’re looking for chorizo at grocery stores in North America, chances are, the Mexican chorizo will be more readily available than the Spanish version. This recipe was created based on the use of raw sausage, so it’s best to use Mexican chorizo, or at least as close to it as you can find. If you really can’t find it in your area, you could swap it out for uncooked spicy Italian sausage or opt for plain pork sausage and add Mexican spices (chili powder, cumin) to the sausage as it cooks.
How do I store leftovers?
If you have leftovers of papas con chorizo, you can store them in an airtight container in the fridge for 3-4 days. For longer storage, you can keep leftovers in a freezer-safe bag or container in the freezer for 1-2 months. Just make sure to let leftovers cool completely before storing. You can reheat papas con chorizo in the microwave or in a pan on the stovetop.
Serving suggestions
I like to eat papas con chorizo at breakfast time, which, for me, is never complete without eggs. Have them your favorite way: sunny-side up, over-easy, or scrambled. Or, pair your Mexican potatoes and sausage with Mexican-style eggs. Check out these recipes for Mexican Scrambled Eggs, Huevos Pericos (another take on Mexican scrambled eggs), or Migas (a mix of scrambled eggs, veggies, cheese, and tortilla strips).
If you’re loving papas con chorizo and want to try even more Mexican breakfast options, why not try this recipe for Bionicos (a Mexican fruit bowl) or this Mexican Breakfast Casserole?
Ingredients
- 9 ounces Mexican chorizo sausage casing removed
- 2 cups diced potatoes preferably russet or gold, washed and cut into 1/4-inch cubes
- 1 small onion chopped (white or yellow)
- 1 jalapeño seeded and chopped
- 1 garlic clove minced
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon freshly ground black pepper or to taste
- Cilantro leaves chopped, for garnish, optional
- Warm tortillas for serving, optional
Instructions
- Place a large skillet over medium-high heat. Add the chorizo sausage and cook, breaking it up with a spatula, until it turns dark red and is crumbly, about 7 minutes. Transfer the cooked chorizo to a bowl, leaving the rendered fat in the pan.
- In the same skillet, add the diced potatoes. Cook for about 10 minutes, stirring often. Add the chopped onion, jalapeño pepper, and garlic; continue to cook until the potatoes are almost fork-tender and the onion is translucent, about 3-5 minutes.
- Return the chorizo to the skillet with the potatoes and vegetables. Mix well and season with salt and freshly ground black pepper. Stir for an additional 2 minutes to blend the flavors.
- Remove from heat. Garnish with extra black pepper and cilantro if using. Optionally, enjoy with warm tortillas for a complete breakfast.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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