Cheesy Chorizo Potatoes, Millie's
|Serves:||4 - 6|
|Cooking Method:||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)|
|4||potatoes, med. to lg. sized|
|1 1/2 c||shredded pepper jack, cheddar or mexican blend|
|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)|
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 !
Peel potatoes, wash, dry, then cut into quarters and slice into about 1/4-1/2 inch thick pieces. Set aside.
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.