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!
Storage: 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.Freeze: 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. Serve: 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.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.