Cheesy Chorizo Potatoes, Millie's

Millie Johnson


We love our Mexican food ! These potatoes are great when you don't want to have rice. The chorizo gives these potatoes just the right flavor and the cheese, well, everyone knows cheese makes everything better ! lol..I use whatever cheese I have on hand at the time. It's great with Pepper Jack, cheddar or the Mexican cheese blend. I hope you enjoy !

pinch tips: How to Peel Potatoes



4 - 6


10 Min


20 Min


Pan Fry


7 1/2 oz
mexican style chorizo (it has two tubes per 15 oz. pack. i use one tube and freese the other)
potatoes, med. to lg. sized
1 1/2 c
shredded pepper jack, cheddar or mexican blend
1 tsp
1/2 tsp
ground cumin
1/2 tsp
black pepper
1/2 tsp
red pepper
1/2 tsp
garlic powder
1/2 tsp
onion powder
1/2 tsp
smoked paprika
2 - 3 Tbsp
oil (i used coconut oil)

Directions Step-By-Step

Mix all the dry ingredients and set aside.
Peel potatoes, wash, dry, then cut into quarters and slice into about 1/4-1/2 inch thick pieces. Set aside.
Here is the chorizo I used.
Remove chorizo from the plastic casing and cook for a few minutes (about 4-5 min.) over high heat, in a 10 - 12 inch skillet. Pour in a bowl and set aside. (Do not drain !)
Return skillet to heat and add oil.
While that gets hot, sprinkle spices onto potatoes and toss to incorporate. Add to skillet and stir to coat with the oil, then cover with a lid. Every few minutes remove lid, turn with spatula then recover. Cook till golden brown.
Once potatoes are done, turn off heat, add the chorizo and toss gently to mix. Sprinkle cheese over the top and cover with lid for about 3-5 minutes, to let the cheese melt.

About this Recipe

Course/Dish: Potatoes, Other Side Dishes
Main Ingredient: Potatoes
Regional Style: Mexican
Other Tag: Quick & Easy