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Chorizo and Potato Hash

Chorizo and Potato Hash

By Julia RackowDecember 10, 2018

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

Guisado de chorizo con papas, or Mexican chorizo and potato stew, inspired this simple, hearty one-skillet dish. Chorizo sausage is spicy, so if you’re sensitive to chili heat, you may want to remove the seeds from the jalapeño before slicing. Serve with warmed tortillas for making tacos, with sour cream or crumbled cotija cheese on the side, or top with runny-yolk fried eggs.

Tip

Don't use Spanish chorizo, which is dry-cured and firm, similar to salami. Mexican chorizo is a fresh sausage, often sold in links but sometimes in bulk. Either works in this recipe, but if you're using link chorizo, the casing will need to be removed.

Ingredients
  • 2

    tablespoons grapeseed or other neutral oil

  • 1

    pound Yukon Gold potatoes, cut into ½-inch pieces

  • 1

    medium yellow onion, roughly chopped

  • 4

    large garlic cloves, chopped

  • 2

    teaspoons sweet paprika

  • 2

    teaspoons ground cumin

  • 2

    teaspoons dried oregano

  • Kosher salt and ground black pepper

  • 12

    ounces fresh chorizo, casing removed, pinched into bite-size pieces

  • 1

    large jalapeño chili, stemmed and sliced into thin rounds

Step 1

In a 12-inch nonstick skillet over medium-high, heat the oil until shimmering. Add the potatoes in an even layer and cook until well browned, 4 to 5 minutes, stirring only once about halfway through. Reduce to medium and cook, stirring frequently, until a paring knife inserted into the largest pieces of potato meets no resistance, 3 to 4 minutes.

Using a slotted spoon, transfer to a paper towel–lined plate; set aside. Do not wipe out the pan.

Step 2

Add the onion and garlic to the pan and cook over medium, stirring occasionally, until the onion has softened, 4 to 6 minutes.

Stir in the paprika, cumin, oregano and ¼ teaspoon pepper. Add the chorizo and cook, stirring frequently, until lightly browned all over, about 3 minutes.

Pour in ½ cup water and bring to a simmer, then cover and cook until the pieces of chorizo are no longer pink at the center, another 4 to 5 minutes.

Step 3

Uncover and cook until a spoon drawn through the sauce leaves a brief trail, 1 to 2 minutes. Stir in the potatoes and jalapeño, then cook, stirring occasionally, until warmed through, 1 to 2 minutes. Taste and season with salt and pepper.

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