Description
These easy baked skillet potatoes with chorizo are the perfect side for your Sunday eggs. Delicious combo with a little kick.
Ingredients
Units
Scale
- 2 cups chorizo sausage, cut into cubes (I bought 13.5 ounce package, will have extra)
- 1/3 cup onions, diced
- 1/4 cup red pepper, diced
- 1/4 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
- 1/2 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
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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 1/2” 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.