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Skillet Night
Mexican 3 min read

Chorizo and Potato Skillet

Chorizo and potato skillet browns Mexican chorizo with crispy potatoes, peppers, and onion in about 30 minutes. Bold one-pan weeknight Mexican dinner.

Chorizo and Potato Skillet

Mexican chorizo already brings fat, chili, and garlic, so the skillet barely needs help. Potatoes crisp in the rendered chorizo oil, then peppers and onion soften into the mix until every bite is spicy, savory, and spoonable into tortillas or onto eggs.

It works for dinner or a late breakfast-for-dinner mood. About 30 minutes, one pan, and a lime wedge at the end.

Ingredients

  • 12 oz (340 g) fresh Mexican chorizo, casings removed
  • 1 lb (454 g) Yukon gold or red potatoes, cut into ½-inch cubes
  • 1 Tbsp (15 ml) olive oil, only if the chorizo is lean
  • ½ tsp kosher salt, plus more to taste
  • ½ tsp black pepper
  • 1 small yellow onion, diced (about 1 cup / 140 g)
  • 1 red or green bell pepper, diced (about 1 cup / 150 g)
  • 3 garlic cloves, minced
  • ½ tsp ground cumin
  • ½ tsp smoked paprika, optional
  • 2 Tbsp chopped cilantro
  • 1 Tbsp (15 ml) fresh lime juice
  • Warm tortillas, fried eggs, or avocado, for serving
  • Crumbled queso fresco or cheddar, optional

Method

  1. Heat a 12-inch skillet over medium-high. Add chorizo; cook 4–5 minutes, breaking into crumbles, until browned and fat renders. Transfer chorizo to a plate, leaving 1–2 Tbsp fat in the pan (add oil if dry).
  2. Add potatoes with salt and pepper. Cook 10–12 minutes, stirring every few minutes, until deep golden and tender. Press occasionally so more surfaces crisp.
  3. Add onion and bell pepper; cook 3–4 minutes until softened. Stir in garlic, cumin, and smoked paprika if using; cook 30 seconds.
  4. Return chorizo; toss 1–2 minutes until hot. Off heat, add lime juice and cilantro. Taste for salt.
  5. Serve with warm tortillas, eggs, avocado, and cheese if using.

Cook's note

Use fresh Mexican chorizo (the raw kind in the meat case), not cured Spanish links — they cook differently and season the potatoes less. Par-cook potatoes in the microwave 3 minutes if you want a head start on weeknights.

What to serve with it

Warm corn tortillas, refried beans, or a simple cabbage slaw. A fried egg on top turns it into a full plate without another recipe.

Make-ahead and leftovers

Cube potatoes up to 1 day ahead and keep in cold water; drain and dry well before cooking. Leftovers keep 3–4 days; reheat in a hot skillet to re-crisp. Freezes okay for 1 month.

Troubleshooting

**Potatoes sticking?** Pan was too dry — add a teaspoon of oil and do not stir constantly. **Too greasy?** Drain more chorizo fat before the potatoes. **Too spicy?** Mild chorizo next time, plus avocado and crema at the table.