Authentic Papas Con Chorizo Recipe

Ingredients

• 1 large russet potato (about 3 cups) (washed and cut into small cubes (peeled optional))
• ½ cup canola, vegetable or avocado oil
• 1 Lb Mexican Chorizo (removed from casing if any. (see note #1))
• 1 cup onion (about half of a medium white or yellow) (chopped into small squares)
• 6 large eggs (add about 6 eggs for half of the chorizo recipe). (beaten in a bowl)
• kosher salt
• black pepper
• 1 avocado (diced)
• ¼ cup crumbled queso fresco
• Your favorite salsa or pickled jalapeños

Steps

1. 1

   Cook the potatoes: In a large skillet over medium-high heat, heat the oil until shimmering. Add the cubed potatoes and place in a single layer. Add salt & pepper according to taste (about 1/2 teaspoon ea.)

2. 2

   Cook for about 10 minutes stirring them often so that they cook evenly. Remove from pan and place on a plate with paper towels to drain. Set aside.

3. 3

   Alternative, you can fry the potatoes in the air fryer. This has been my preferred method of cooking potatoes lately. Just toss the cubed potatoes with a little oil and salt and pepper, then air fry at 400°F (200°C) for 15 to 20 minutes, shaking the basket halfway through, until they're golden and tender.

4. 4

   Cook the chorizo: On same skillet, remove any left oil from the potatoes. Heat skillet back to medium-high heat.

5. 5

   Add the chorizo and cook for about 5 minutes. Add the chopped onions and cook, stirring occasionally, until it’s translucent, 1 or 2 minutes.

6. 6

   Add the potatoes back to the chorizo mix and stir to combine all ingredients

7. 7

   In a medium to large bowl, break the eggs in and salt & pepper. Beat with a fork.

8. 8

   Cook the eggs: Reduce heat to medium-low and pour in eggs. Cook, stirring occasionally with a wooden spoon or rubber spatula, until eggs are cooked through, 3 to 5 minutes.

9. 9

   Serve with warm tortillas. See notes for other serving ideas.