Carrie’s Experimental Kitchen

Portuguese Chorizo and Potatoes

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

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.

Chorizo and Potatoes

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!

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

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.Click to Tweet

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.

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.

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

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.

Chorizo and Potatoes

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!

Sign up for my weekly newsletter to get the latest recipes and receive a FREE eBook!

0 from 0 votes
Chorizo and Potatoes
Chorizo and Potatoes
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

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

Course: Breakfast, Sides
Servings: 4 cups
Author: Carrie's Experimental Kitchen
Ingredients
  • 1 lb. Frozen Diced Potatoes
  • 4 oz. Portuguese Chorizo, diced
  • 1/4 c. Onion or Scallions, diced
  • 1/4 c. Extra Virgin Olive Oil
Instructions
  1. 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.) 

  2. 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.

Recipe 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. 

 

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

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

 

Connect with me on Social Media

Facebook | Twitter | Pinterest | Instagram

Related Recipes

 

Cracker Barrel Copycat Hash Browns

Hashbrown Casserole {Cracker Barrel Copycat Recipe}

Corned Beef Hash

Corned Beef Hash

Cheesy Potato and Zucchini Kugel

Cheesy Potato and Zucchini Kugel

 

 

 

This post includes links to my affiliate account at Amazon.com where Carrie’s Experimental Kitchen earns a few cents on the dollar when readers like yourself purchase the items I recommend. Thank you for supporting Carrie’s Experimental Kitchen when you shop at Amazon! 

 


Translate »
shares