Loaded with tender potatoes and spicy chorizo, these 3-ingredient papas con chorizo are the perfect easy breakfast. On their own or made into tacos, they’re an authentic Mexican dish you’ll love.
Want to save this recipe?
We'll email this recipe to you, so you can come back to it later!
Why You’ll Love This Papas con Chorizo Recipe
Chorizo and potatoes will become an instant hit because they’re simple to make and even yummier to eat.
- Easy. Dice, boil, and cook. That’s it! As far as breakfasts go, I’d say this one is pretty beginner-friendly.
- Filling. Packed with potatoes for carbs and chorizo for protein, this recipe is hearty enough to keep you full until lunchtime.
- Prep-friendly. Dice and boil the potatoes in advance so that all you have to do is add the chorizo and dig in.
- Versatile. Serve them on their own, with a side of refried beans, wrapped up in warm tortillas as tacos or as breakfast burritos. There are so many ways to enjoy this dish, it never gets boring.
What Is Papas Con Chorizo?
Papas con chorizo is a traditional Mexican breakfast dish. It’s a mixture of cooked diced potatoes and chorizo. Depending on the kind of chorizo, it can be mild or slightly spicy. Not a lot goes into making them, so it’s a quick and easy recipe. Papas con chorizo can be served on their own, in tacos, burritos, scrambled eggs, gorditas, etc.
Recipe Ingredients
If you’ve got potatoes and chorizo, you’re ready to start cooking. Check the printable recipe card at the bottom of the post for full ingredient amounts.
- Potatoes: Use your favorite kind, I like to use gold potatoes.
- Chorizo: Make sure it’s pork chorizo for best results. You can also use Homemade Chorizo.
- Salt
Tips for Success
As long as you don’t over-mix these chorizo potatoes, you’ll be okay. Everything else just gets you bonus points in terms of flavor and texture.
- Add eggs. For an even heartier breakfast, crack 4-6 eggs into the mixture once it’s cooked through and scramble well. Remove from the heat once the eggs are set to taste.
- Brown the potatoes. For a bit of natural sweetness, sauté the potatoes until they’re slightly browned.
- Don’t over-mix. Only stir occasionally once the potatoes and chorizo are in the pan. Over-mixing will mash the potatoes too much.
- Leave the peel. If you’re a fan of potato peels, leave them on. It’ll add extra texture to the dish.
Ways to Serve Mexican Chorizo and Potatoes
A great way to serve papas con chorizo is with a side of Refried Beans and/or Mexican Rice. You can also enjoy them as tacos in Corn Tortillas, or crispy tacos if you deep-fry them. Don’t forget to add crema, queso cotija, and sliced avocado or Guacamole as toppings.
For tostadas, spread the papas con chorizo on top of a crispy tortilla and drizzle with crema to taste. Finally, you can always go for breakfast burritos with some Flour Tortillas.
How to Store & Reheat Leftovers
Once fully cooled, refrigerate any leftovers in an airtight container for up to 5 days. Reheat them in the microwave for up to a minute or until warm. You can also heat them in a pan over medium heat for 6-7 minutes, stirring occasionally.
Can I Freeze Chorizo and Potatoes?
Yes! When they’ve come down to room-temperature, pop them into a freezer-friendly bag or container. Freeze them for up to 2 months. Thaw them overnight in the fridge a day before reheating as usual.
Papas con Chorizo
Ingredients
- 4 medium potatoes, peeled and diced small
- 18 oz chorizo
- ½ teaspoon salt
Want to save this recipe?
We’ll email this recipe to you, so you can come back to it later!
Instructions
- Cook the potatoes in boiling water for 15 minutes, or just until slightly tender. Drain well.
- In a large skillet, cook the chorizo over medium-high heat for 8 to 10 minutes, breaking apart the chorizo as it cooks.
- Add the cooked potatoes and allow the potatoes to cook for another 5 minutes with the chorizo, being careful not to stir the potatoes too much.
- Season to taste and enjoy!
Notes
Nutrition
Post may contain affiliate links. Read my disclosure policy.
