Papas con Chorizo
"Growing up, most of my Sunday mornings consisted of a steaming-hot skillet of papas con chorizo. My mother would serve this hearty breakfast side as an accompaniment to a sunny-side-up egg and a heaping serving spoon of frijoles de la olla. To this day, this breakfast is my most memorable one because it reminds me of happy childhood moments in the kitchen. Now, I serve this to my son on Sunday mornings and even have enough leftovers for his Monday breakfast burrito. For a vegetarian option, try soy chorizo. It’s a great way to save on breakfast calories without compromising that savory chorizo spice that pairs well with potatoes...."
INGREDIENTS
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1 tablespoon salt
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8 cups water
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2 tablespoons canola oil
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8 ozs pork chorizo
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3 medium size Russet potatoes, peeled and cut into 1/4-inch squares
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1 small onion, roughly chopped
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2 garlic cloves, minced
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