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Home » Recipes » Side Dish Recipes

April 19, 2019 · Leave a Comment

Portuguese Chorizo and Potatoes

Breakfast Recipes· Dairy Free Recipes· Gluten Free Recipes· Mother's Day· Portuguese· Side Dish Recipes

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A bowl of Portuguese Chorizo and potatoes with a spoon

Portuguese chorizo and diced russet potatoes are simple to make and one of our family's favorite, Sunday morning breakfast side dishes.

A bowl of Portuguese Chorizo and potatoes

We make this recipe for Chorizo and Potatoes several times throughout the year. In fact, it was first published in my cookbook back in 2012, but every now and then I find a quicker and easier way to make a recipe and wanted to share it with you.

Chorizo and Potatoes

The original recipe called for cooking regular russet potatoes first before preparing this dish.

However, while I will share instructions on how to make them with fresh potatoes, I've found that using the frozen diced potatoes work just as well.

Not to mention saves a TON of time!

A close up of Portuguese Chorizo and potatoes

Many of you know that my father in law passed away earlier this year and was Portuguese. Boy did he LOVE his chorizo! Whether it was used in stuffing, chili, baked beans, or jambalaya; I'd have to say adding chorizo to his breakfast potatoes was probably his favorite.

Last week we were in Florida and kept expecting to walk into the kitchen for breakfast to the wafting smells of chorizo, potato and onions cooking while we cracked jokes about how strong the onions smelled.

Chorizo and Potatoes

Seriously. I don't know where or what kind of onions he used, but the smell lingered in the house for days!

We certainly miss him not being here with us, but making some of his favorite foods certainly helps to keep his memory alive within us.Anyway, back to these amazing potatoes! 

A bowl of Portuguese Chorizo and potatoes on a table

Ingredients needed

For this updated recipe you'll need: 

  • frozen diced potatoes
  • Portuguese chorizo; technically spelled chourico
  • onions (or scallions)
  • light oil; I prefer using either EVOO or Canola

Chorizo and Potatoes

How do you make Chorizo and  Potatoes?

Start by heating your oil in a large nonstick skillet; then add your potatoes. You can cook them from the frozen state or defrost them first if you'd like.

Sauté until the potatoes start to soften and turn slightly brown; then add the chorizo and onions (or scallions). Cook for approximately 15 minutes or until the potatoes have browned.

See, simple right? Like I said we make these Chorizo and Potatoes mainly for  breakfast, but you can certainly serve them as a dinner side dish as well. ~Enjoy!

Visit the recipe index to search for more recipes by category.

A bowl of Portuguese Chorizo and potatoes with a spoon

More Chorizo Recipes

  • Breakfast Tacos
  • Breakfast Pizza
  • Macaroni and Cheese
  • Chorizo Chili

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Chorizo and Potatoes

Chorizo and Potatoes

Carrie's Experimental Kitchen
Portuguese chorizo and diced russet potatoes are simple to make and one of our family's favorite, Sunday morning breakfast side dishes.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast, Side Dish
Cuisine Portuguese
Servings 8
Calories 92 kcal

Ingredients
  

  • 1 pound frozen diced potatoes
  • 4 ounces portuguese chorizo (peeled and diced)
  • ¼ cup diced onions (or scallions)
  • ¼ ccup extra virgin olive oil

Instructions
 

  • Heat your oil in a large nonstick skillet; then add your potatoes. (You can cook them from the frozen state or defrost them first if you'd like.) 
  • Sauté until the potatoes start to soften and turn slightly brown; then add the chorizo and onions (or scallions). Cook for approximately 15 minutes or until the potatoes have browned.

Notes

*To make using fresh potatoes:
  1. Add whole potatoes to a large pot, cover with water, and bring to a boil. Reduce heat to medium, and cook for approximately 15-20 minutes or until the potatoes are fork tender. (If the skins start to peel away from the potato, they are probably done.)
  2. Drain the hot water and add cold water to the pot to bring down the temperature of the cooked potatoes. You may need to do this 2-3 times.
  3. Once cooled enough that you can handle them, carefully peel away and discard the skin from the potatoes and cut the potatoes into 1- to 2-inch pieces. 

Nutrition

Serving: 0.5cupCalories: 92kcalCarbohydrates: 11gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.03gCholesterol: 9mgSodium: 114mgPotassium: 169mgFiber: 1gSugar: 0.2gVitamin A: 76IUVitamin C: 5mgCalcium: 7mgIron: 1mg
Keyword chorizo, potatoes
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