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.
