Portuguese chorizo and diced russet potatoes are simple to make and one of our family’s favorite, Sunday morning breakfast side dishes.
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.
The original recipe called for cooking regular russet potatoes first before preparing this dish and 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!
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.Portuguese chorizo and diced russet potatoes are simple to make and one of our family's favorite, Sunday morning breakfast side dishes.
Last week we were in Florida on spring break and we 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.
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! For this updated recipe you’ll need frozen diced potatoes, Portuguese chorizo, onions (or scallions) and a light oil; I prefer using either EVOO or Canola. 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!
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- 1 lb. Frozen Diced Potatoes
- 4 oz. Portuguese Chorizo, diced
- 1/4 c. Onion or Scallions, diced
- 1/4 c. Extra Virgin Olive Oil
- 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.
- 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.)
- 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.
- 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.
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