Is there anything better than potatoes? These lovely, starchy vegetables are great for every meal, and I intend to eat them with every meal (Much to my mother’s chagrin. I do what I want, MOM.).









This morning, Matt was hungry for sausage and toast, and I had already started to make pancakes. We only had enough sausage for 1 person, and since I was already going to make potatoes, I decided to go with a more Mexican route, inspired by this recipe .









Chorizo potatoes aren’t just for breakfast. They can be eaten with refried beans, cheddar, and sour cream and be wolfed down for lunch. They can be served with carne asada and nopales. They can be eaten late at night when no one is looking. Regardless to when the urge hits, you can eat this spicy, savory and simply delicious meal at any time, knowing that it’s not particularly expensive or difficult to make. Enjoy!





Chorizo Potatoes





Ingredients

1 tablespoon vegetable oil

10 ounces Mexican pork chorizo (This is soft sausage, and will goop out of its casing)

1/4 small onion, diced

1 pound potatoes of your preference, cut into small (1/4-inch) dice, and boiled

Salt 1 tablespoon vegetable oil10 ounces Mexican pork chorizo (This is soft sausage, and will goop out of its casing)1/4 small onion, diced1 pound potatoes of your preference, cut into small (1/4-inch) dice, and boiledSalt

Black pepper





Cajun seasoning

Directions



Put your diced potatoes into a pot with enough water to cover them, and boil for about 6-8 minutes. You want the potatoes to almost be barely cooked, and still have a bite. This will keep them from dissolving when you’re cooking them with the chorizo. Drain, then set aside.





Heat the oil in a heavy large skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, until almost dry and crisp, about 10 minutes. Chorizo is oily, so don’t be surprised if you have pockets of oil in the corners. That’s ok. It’ll keep the potatoes from sticking.

In the pan you cooked your chorizo, add the onions and boiled potatoes. Stir occasionally, and allow them to brown, which will take about 12 minutes.





Stir in the cooked chorizo onto the mixture, blending well and covering all of the potatoes evenly. Season with the salt, pepper, and Cajun seasoning to taste.

Enjoy with your favorite meal, like I did here with a fried egg, cheddar and pancakes. MM.













