I’ve never been one for meal prepping. I get tired of eating the same food after about two days and I end up wasting more food than is worth the time I saved by meal prepping. But chorizo con papas is the exception. A big batch at the beginning of the week yields breakfast burritos, tacos, tortas, breakfast scrambles, and more. It’s flavorful and familiar and done in about 30 minutes total.
I like to add a few scrambled eggs in the morning for a high protein breakfast or eat chorizo con papas in a torta with beans and vegetables. There’s no way to do it wrong!
Chorizo and Potatoes Recipe
Prep Time
X
Cook Time
X
Serves
X
Ingredients
- 1 large potato (I used gold but you can use any kind)
- 10 oz chorizo
- ½ yellow onion
- Salt (to taste)
- Pepper (to taste)
Steps
1
Chop potatoes into cubes and boil in heavily salted water for 10-15 minutes until soft but not falling apart. Drain potatoes.
2
Heat neutral oil in a pan over medium high heat. Once glistening, add potatoes to the pan along with salt and pepper.
3
Once browned, transfer potatoes to a paper towel to drain.
4
In the same pan, add more oil and diced onion. Cook until translucent.
5
Add chorizo and spread in a thin layer on the pan. Cook 15 minutes or until browned.
6
Add potatoes back in until heated through. Serve.
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