I know what you're thinking. That you're going to hear another speech about how potatoes are the best food in the world. And you are right! I'm riding in on my potato high-horse here to spread the good word. Potatoes rule! And might I add that any kind of home fries in the realm of the potato world rules even more. With my newest obsession, baked skillet potatoes with chorizo, we will feast on the incredible pairing of potatoes and sausage.
What is Chorizo Sausage?
Chorizo (Spanish) or Chouriço (Portuguese) is a fermented, cured, and smoked sausage. It has a slightly reddish color from the dried, smoked peppers used to make it. It can be mild to very spicy depending which brand you buy. Here in the States, you can find it as one long sausage shaped into a horseshoe, a package of 5-6 sausages (like you would see Italian sausage) or ground chorizo which looks similar to ground beef.
The most common chorizo or chouriço at the stores near me is the long sausage shaped in a horseshoe. You can use whatever kind you find at whatever spice level you'd like. The Johnsonville brand had a little kick to it, but nothing overwhelming.
Even though it's already cooked, I still like to brown it and crisp it up a little before cooking with the potatoes. You can easily let it cook for a few minutes off to the side while you are chopping the onions and peppers.
Potatoes and Sausage: Best Friends for Life
Anyone else ab-so-lute-ly love the combination of potatoes and sausage? For me, there is something so incredibly warm and satisfying about this pairing. Makes me so damn happy when I eat them. One of my favorite dinners, actually, is my sausage, potatoes, peppers & onions - a one-pan feast that reheats well for lunches too. I also recently tried a variation on this with sausage, potatoes, leeks, and carrots. I haven't filmed it yet - still testing. But if you're a regular reader here you know how much I love potatoes and probably know how much I love leeks. Sausage, leeks, potatoes and carrots is to.die.for. More on that one later.
Potatoes and chorizo is another pairing for the ages. Depending which brand you buy, there is a spicy kick to the chorizo that gives you a little mouth-on-fire action if you're craving a bit of heat. Remember those Jimmy Dean's skillet bags with potatoes and sausage from the frozen section? This is a thousand times better and easy to make.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
You'll also be the first to hear about new recipes in my weekly-ish newsletter! 🙂
Oh, and you could eat this as a meal. If you're a potato lover like me you know what that means. If you're not, all it really means is you eat the whole pan in one sitting. Alone. Curtains closed. No witnesses. Otherwise, this is a delicious option to serve on the side with your Sunday morning eggs which is how I suspect the majority of readers will enjoy this. And if you get the craving, you can also make incredible cheddar herb biscuits to serve on the side.
Chef Tips for the Best Baked Skillet Potatoes
As you know, I love potatoes. Oh, wait... you didn't know? Potatoes are, in fact, my favorite food. I told someone that information recently that doesn't know me really well and they were so... confused. They know I'm a food blogger, and I could see their disappointment when I said potatoes are my favorite food. Well, this is me and I have to be who I am, right? I'm a potato lover. 🙂 And who better to advise you about potato recipes than me? The number one potato lover in the world! Okay, fine. I'm getting carried away about potatoes... again. Here are some tips about making these baked skillet potatoes with chorizo.
- Cubing and cooking the chorizo ahead of time makes a difference. Another thing I love is getting a crust or crisp on my proteins. Adds flavor and ups the presentation.
- You need less oil than you think you do. When I tested this recipe, I made the mistake of adding a little too much oil. It made them way too greasy. Remember, there is a little residual fat from cooking the chorizo in the same pan. This isn't a crispy potato recipe anyway. I actually love a softer potato - and these do brown on the outside but I wouldn't call them crispy - just know that going into it.
- Make sure your skillet is big enough. When I tested and had too much oil in one iteration - I was also using a smaller skillet. This meant the potatoes were crowded in the pan which will create a steaming effect. You will need a 12" cast iron skillet or 9x13 oven- safe baking dish or pan. I found the skillet produced better browning on the potatoes.
- Fresh herbs on top are fantastic. This is optional, and I realize fresh herbs add a bit of expense too. These potatoes will be awesome with or without fresh herbs. But I usually have at least parsley on hand and I had some dill when I made these so I used that too.
- Optional Adobo seasoning. I've been using Adobo (Goya "blue cap") on my home fries for years, but if you don't have that, no worries at all. You can season with a little salt and pepper and it will be just as tasty. If you like paprika, you could use a pinch of that as well.
Easy Steps for Making Baked Skillet Potatoes with Chorizo
Looking for More Breakfast or Brunch Options?
- How to Make a Western Omelet
- Roasted Tomato, Asparagus & Gruyere Quiche
- Cheddar Stuffed French Toast with Peach Compote
- How to Flip an Omelet
- Cheddar Herb Buttermilk Biscuits
- Pork Carnitas Skillet Frittata
- Fantastic Meaty Breakfast Casserole
Baked Skillet Potatoes with Chorizo
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 portions 1x
Description
These easy baked skillet potatoes with chorizo are the perfect side for your Sunday eggs. Delicious combo with a little kick.
Ingredients
- 2 cups chorizo sausage, cut into cubes (I bought 13.5 ounce package, will have extra)
- ⅓ cup onions, diced
- ¼ cup red pepper, diced
- ¼ cup green pepper, diced
- 3 cups diced potatoes (approx.. 2-3 medium potatoes)
- 1 teaspoon adobo seasoning (Goya blue cap) or sub with salt & pepper
- ½ tablespoon olive oil
Optional garnish
- Fresh chopped parsley
- Fresh chopped dill
NOTE: You will need a 12-inch cast iron skillet or 9x13 baking dish
Would you like to save this?
We'll email this post to you, so you can come back to it later!
You'll also be the first to hear about new recipes in my weekly-ish newsletter! 🙂
Instructions
- You know your oven. It will need to be preheated to 425 degrees at the appropriate time.
- Cut a chunk of the chorizo sausage and slice it into approximately ½” strips, then rotate pile of strips and cut into small cubes. My video shows this well. Cook on medium heat in a cast iron skillet for about 4-5 minutes (no oil needed) until browned and stir a few times. This should be cooking off to the side while you chop the onions and peppers.
- Dice the onion and put in a small bowl. You can use a smaller dice like I did or a larger if you prefer.
- Dice the red and green pepper and add to the onion bowl. Again, smaller or larger dice – it’s up to you. Cut a chunk of the pepper, slice into thin strips, then dice down from there.
- Cut your potatoes in half lengthwise. Since we’re going for cubed potatoes, you will cut each half lengthwise as well, by slicing the rounded “top” off each end. My video shows this well. Depending on the size of your potatoes you will cut 3 OR 4 strips lengthwise, rotate the pile and cut across to get the small cubes.
- Once the chorizo has cooked about 4-5 minutes, add the potatoes, onions, peppers, adobo seasoning (OR salt and pepper if you don’t have Adobo) and olive oil. Remember, the sausage created a little fat too so don’t add more than the recommended amount of oil or your potatoes will be too greasy.
- Toss all ingredients to coat, then bake in preheated oven at 425 degrees for about 25 minutes. Turn potatoes at 15 minute mark. Baking in a skillet will provide better browning than a 9x13 baking dish, but that is just my opinion.
- Garnish with fresh herbs if you have on hand. I had parsley and dill so used that, but they taste great with or without the herbs.
- Serve with your favorite eggs or omelet with your weekend breakfast or brunch.
Leave a Comment