These potatoes are the perfect brunch dish topped with a poached egg. They make a terrific accompaniment to roast chicken, pork or beef. Try as a vegetarian lunch paired with a salad, cured olives, and a cheese assortment. Versatile, easy, delicious. Not bad for the humble potato.
Mexican pork chorizo is cooked until crispy and then sauteed with onion, leek and red bell pepper. The potatoes are added along with water and everything cooks together. The potato starch melds with the water and creates a thick, savory, spicy, delicious sauce. I love this recipe. Enjoy!
Mexican Style Potatoes with Chorizo
1 tablespoon extra virgin olive oil
12 oz Mexican chorizo
1 white onion, chopped
1 leek, cleaned and chopped (white & light green part)
1 red bell pepper, chopped
2 cloves garlic. minced
2 lbs Yukon Gold Potatoes, diced
1/2 teaspoon Spanish paprika
pinch crushed red pepper flakes
2 cups water
1/2 cup sharp cheddar cheese, shredded
Warm oil in large skillet over medium-high heat. Crumble the chorizo into skillet and cook, stirring a couple of times, until brown and crispy. Add onion, leek bell pepper and garlic and cook for 5 minutes. Stir in potatoes, cover, and cook for 10 minutes over medium heat. Add paprika, red pepper flakes, large pinch each salt and pepper and water.
Bring to a boil, reduce heat and cook, uncovered, for 30-45 minutes or until potatoes are very tender and liquid has reduced to thick sauce.
Remove from heat, top with cheese and serve immediately.
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