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: tortilla shells
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.