Recipe: Spicy Chorizo with Fried Potatoes

One of the crispiest carbs just got married to the greasiest meat; what more can you ask for



Chorizo is greasy, so it’s best to invest in a splatter guard before you attempt to make this recipe. This dish alone can serve about three to four people.


Potatoes are the best food in existence. Period. But … they’re minimally nutritious. In fact, I’m not sure there is any benefit, other than fulfilling your love of carbs.

I had to find a way to make a potato dish that gave me fried potatoes and some sort of nutrition, so some type of meat was the obvious way to go. Enter: chorizo.

Chorizo is under-appreciated spicy meat that pairs well with my spuddy obsession. It, paired with my seasoning and some nicely fried potatoes, allows me to feel at least 20 percent less guilty when I eat an entire bowl of potatoes.

Warning: chorizo is greasy. Invest in a splatter guard before you attempt, or DIY with some aluminum foil.

This dish serves three to four people, and the seasoning makes 6 tablespoons of seasoning mix


  • 9-12 ounces of chorizo (what size it comes in depends on the brand)
  • 2 large russet potatoes, diced
  • ¼ cup canola or peanut oil
  • 1 ½ tablespoon Kosher/table salt
  • 1 ½ teaspoon black ground pepper
  • 1 ½ tablespoon garlic power
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper (more or less, to taste)
  • 1 teaspoon thyme (ground will blend better in the seasoning mix)
  • Optional: cornstarch
  • Optional: eggs
  • Optional: tortilla shells
  • Optional: cilantro

Seasoning mix instructions:

  • Combine all spices in a bowl or container and mix


  • After dicing potatoes, soak them in a mixing bowl with water
    • This is optional but will make the potatoes crispier
  • Cook chorizo in a frying pan on medium heat, stirring occasionally, for 6-9 minutes; set aside
    • You will know the chorizo is done once it comes together and looks less liquid; it will look more like ground beef
  • Before the chorizo finishes, drain potatoes and dry them with towels or paper towels
  • Toss diced potatoes with cornstarch
    • This is optional but will make them crispier
  • Drizzle about a tablespoon of oil into a frying pan and turn on medium-high heat
  • Once the oil is hot, add the diced potatoes and add the rest of the oil
    • You’ll know the oil is hot when you can see waves in the oil
    • You can check this by throwing 1 piece of potato in; if it hisses and starts frying, the oil is ready
  • Fry the potatoes, flipping and stirring frequently; about 15-20 minutes
    • Taste test the potatoes and cook until your preferred done-ness
  • Reduce heat to medium
  • Sprinkle in the seasoning mix to taste and stir into potatoes
  • Add the chorizo to the potatoes and mix thoroughly
  • Optional: Add a scrambled egg (best to scramble before adding) or fried egg on top for a breakfast option
  • Serve on its own, or with warmed tortillas, and garnish with cilantro

Enjoy! It’s easy, high protein (fat, too, unfortunately. I won’t lie), and can work for breakfast or dinner!

PS: use Windex to clean the grease off your stovetop. Here’s how to get grease splatters off your clothes.