Chorizo & Potatoes Alyse Baca 7/9/2021 Share Pin Tweet One of my earliest food memories is my Dad's chorizo and potatoes, this humble yet incredibly flavorful dish holds special meaning in my family. My dad's father raised pigs and made his own chorizo so this was a frequent breakfast option during his upbringing. Waiting impatiently for the food to be ready, my dad would sit in the kitchen and watch his sisters cook. He started observing their techniques: thinly slicing the potatoes so they cook faster, rinsing off the starch to prevent sticking, steaming the potatoes first and then crisping them up in the rendered pork fat. Soon he could make it on his own and would later cook it for his family and friends - it was a frequent request from my friends after a sleepover. It's always a special day when my Dad made this dish, and it's definitely the quintessential comfort food of my childhood. Ingredients 2-3 Tbsp avocado oil kosher salt 4 medium russet potatoes, quartered lengthwise and sliced 1/4 inch thin 8 oz. breakfast sausage* 2 Tbsp Spicewalla Ancho Chilli Powder flour tortillas, optional but highly recommended refried beans, optional *note: you can use store-bought chorizo but my dad prefers to use breakfast sausage so he can season it to his liking. Shop the Recipe Ancho Chilli Powder $9.00 Print Preparation Heat oil in a large sauté pan over medium heat and sprinkle in a pinch of salt. Add the sliced potatoes and spread into an even layer in the pan. Using your hands or a knife, cut the breakfast sausage into 1 inch pieces and place directly on top of the potatoes in the pan, spreading out around the pan. Sprinkle the Ancho Chilli Powder and another big pinch of salt over the sausage and potatoes, cover the pan with a lid and cook for about 5 minutes. Using a spatula, gently flip the potatoes and break up the sausage, cover and cook another 5 minutes. Repeat until the potatoes are slightly tender, about another 10 minutes total. Turn down the heat if the potatoes are sticking. Once the potatoes are tender, take the lid off of the pan and continue to cook and flip the mixture every 5 minutes until you notice that the potatoes are starting to get crispy on the outside. Taste and adjust seasoning to your liking. Serve immediately with tortillas and refried beans. Add a fried egg or bacon if you’re feeling extra. Enjoy! Shop the Recipe Ancho Chilli Powder $9.00 Breakfast Brunch Latin-american Pork Taco Collection Comments Add a Comment Name Email Message Please note, comments must be approved before they are published