Papas con Chorizo (Mexican Chorizo and Potatoes) Recipe

Ingredients

• 1 pounds Yukon gold potatoes, cut into 3/4-inch cubes
• pound fresh Mexican chorizo sausage, casing removed
• Vegetable oil, as needed
• 1 small onion, diced
• Salt and ground black pepper to taste

Directions

1. Place potatoes in a large pot and cover them with salted water. Bring to a boil, then reduce the heat to medium-low and simmer for 5-6 minutes until slightly soft. Drain the potatoes.
2. Heat a large skillet over medium-high heat. Add the chorizo and cook, breaking it into smaller pieces as it browns, for about 5-6 minutes. Use a slotted spoon to remove the chorizo to a plate lined with paper towels, reserving about 1 tablespoon of grease in the skillet.
3. If necessary, add vegetable oil to the skillet to make up 1 tablespoon of fat. Add the diced onion and cook over medium heat, stirring occasionally, until the onion softens and begins to brown, about 4-5 minutes.
4. Add the drained potatoes to the skillet with the onions. Saut the mixture, stirring occasionally, until the potatoes are lightly browned, about 5-7 minutes.
5. Return the cooked chorizo to the skillet with the potatoes and onions. Stir to combine and season with salt and pepper to taste. Serve hot.

Nutrition Facts

Per serving (1/4 of the recipe):

• Calories: 364
• Total Fat: 20g (26% Daily Value)
• Saturated Fat: 0g (1% Daily Value)
• Cholesterol: 73mg (24% Daily Value)
• Sodium: 716mg (31% Daily Value)
• Total Carbohydrates: 29g (11% Daily Value)
• Dietary Fiber: 3g (9% Daily Value)
• Total Sugars: 1g
• Protein: 16g (33% Daily Value)
• Vitamin C: 1mg (1% Daily Value)
• Calcium: 4mg (0% Daily Value)
• Potassium: 26mg (1% Daily Value)

*Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.