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TOTAL TIME: 15 MINS
– 4 russet or gold potatoes, washed, peeled, and cut into 1⁄4-inch cubes – 1 tablespoon kosher salt – 9 ounces Mexican chorizo, casings removed
Step 1 – Bring about 6 cups water to a boil in a deep pot with salt. Carefully add potatoes to boiling water. Boil over medium-high heat for about 15 minutes. Check at 10 minutes. If they are tender but not firm then remove from the heat. You do not want to overcook the potatoes. Using a colander, strain the potatoes but do not rinse.
Step 2 – Crumble the chorizo into a cast-iron skillet and cook the chorizo over medium-low heat for 10 minutes.
Step 3 – Add the cooked potatoes to the cooked chorizo and gently combine. Do not stir too much or the potatoes will get mushy.