Vegan potatoes with chorizo

Ingredients

• 2 mediumpotatoes, peeled and diced
• 227 g (½ lb)Mexican-style chorizo, casings removed
• ½white onion, diced
• to tastesalt

Instructions

1. 1

   Brown the chorizo

   Cook the chorizo in a large frying pan over medium heat, breaking it into small pieces, until browned and crisp.

2. 2

   Set it aside

   Take the chorizo out of the pan and set it aside.

3. 3

   Cook the potatoes

   Add the diced potatoes to the pan with a pinch of salt. Let them brown on one side, then stir and cook until they soften, about 3–5 minutes.

4. 4

   Check doneness

   The potatoes should be tender and cooked through.

5. 5

   Add onion and chorizo

   Add the diced onion and let it brown. Return the chorizo to the pan and taste to check the seasoning.

What are Mexican potatoes with chorizo?

This is a Mexican dish of diced potatoes cooked with Mexican-style chorizo and onion. It is traditionally served for breakfast or brunch, and this version keeps the ingredient list short.

Nutrition and macros by portion

The nutrition label shows one serving as written: 181 calories, 8g protein, 20g carbs, 8g fat.

The potatoes provide most of the carbohydrates, while the chorizo contributes much of the fat and protein. Serve a portion with vegetables or salad to add balance and variety to the plate.

Choosing the ingredients

Potatoes: Peel and dice them as directed so they can brown in the pan and cook through in a short time.

Chorizo: The recipe calls for Mexican-style chorizo with the casings removed, allowing it to be broken into small pieces as it cooks.

Getting the potatoes tender

Let the potatoes brown on one side before stirring, then continue cooking until soft. The method gives a short cooking estimate of 3–5 minutes, so use tenderness as the final cue rather than relying on time alone.

Building flavour in the pan

Chorizo first: Browning it in the pan develops its colour and crisp texture before it is set aside.

Onion next: Add the onion after the potatoes have softened and let it brown, then return the chorizo so the ingredients come together.

Seasoning and texture

Salt the potatoes with a pinch at the start, then taste the finished mixture before adding more. The chorizo is browned until crisp, while the potatoes should be tender and the onion lightly browned.

Serving the dish

Serve it hot for breakfast or brunch. For a fuller plate, pair it with a simple salad or cooked vegetables; serve with bread or tortillas if you would like an extra accompaniment.

Recipe notes & tips

• Cut the potatoes into evenly sized dice so they cook at a similar rate.
• Break the chorizo into small pieces as it browns.
• Let the potatoes brown on one side before stirring them.
• Check that the potatoes are tender before adding the onion.
• Taste before adding more salt, as the chorizo may already be well seasoned.

Variations

• Add pepper: Dice it and cook it with the onion for extra colour.
• Use fresh chilli: Add a little with the onion for a hotter version.
• Finish with herbs: Scatter chopped coriander over the dish just before serving.
• Add tomatoes: Stir diced tomato in with the onion for a juicier result.
• Serve with eggs: Add eggs on the side for a more substantial brunch.

Common mistakes to avoid

• Stirring too soon: Give the potatoes time to brown on one side before turning them.
• Uneven potato dice: Cut the pieces to a similar size so they become tender together.
• Leaving the chorizo in the pan: Set it aside after browning, as the method directs, and return it at the end.
• Adding too much salt: Season lightly at first and taste before adjusting.
• Skipping the doneness check: Cook until the potatoes are tender and cooked through.

How to store

Cool leftovers and store them in a covered container in the fridge for up to 3 days. Reheat in a frying pan until hot throughout, stirring gently.

Frequently asked questions