What to make with Chorizo & Potato
Why they work together
Potato's mild, starchy flesh is a blank canvas that readily takes on chorizo's bold paprika spice, garlic, and rendered red-orange fat, while the potato's bulk tames chorizo's intensity so it isn't overwhelming bite after bite. It's the backbone pairing of Spanish and Mexican home cooking for exactly that reason.
How to combine them
Brown the chorizo first so it renders its spiced, colored fat, then cook the potato (diced or sliced) in that same fat rather than a neutral oil, so the paprika and garlic work into the potato as it crisps. Cut the potato into pieces close in size to the chorizo dice so both finish cooking around the same time.
Classic dishes featuring both
Mexican
- Papas con chorizo — Diced potato and chorizo are pan-fried together, a classic Mexican breakfast skillet.
- Chorizo and potato tacos — Crisped potato and browned chorizo are tucked into tortillas with onion and salsa.
- Chorizo and potato breakfast burrito — Crisped potato and browned chorizo are scrambled with eggs and wrapped in a tortilla.
Spanish
- Patatas a la riojana — Potato is stewed with chorizo in a paprika-tinted broth until tender and richly flavored.
- Tortilla de patatas con chorizo — A Spanish potato omelet with sliced chorizo folded into the egg and potato mixture.
- Patatas bravas with chorizo — Crisped fried potato cubes are topped with browned chorizo and a spicy tomato sauce.
Take it further
- Chorizo and potato sausage roll — Wrap diced potato and browned chorizo in a strip of puff pastry and bake into a sliceable roll, reframing the skillet dish as a portable snack.
- Chorizo, potato, and white bean stew — Simmer potato and chorizo slowly in a paprika-tinted broth with a handful of white beans added for heartiness, trading the quick fried-skillet texture for a soft, saucy braise.
- Crispy chorizo and potato hash — Dice both finer and fry in a thin layer undisturbed until the bottom browns crisp, for a crunchier, flatter format than a chunky fried skillet.
- Chilled chorizo and potato salad — Cool crisped chorizo and roasted potato completely and toss with a sharp vinaigrette instead of serving hot from the pan, for a make-ahead, room-temperature side.
- Chorizo and potato gratin — Layer thin potato slices with crumbled chorizo and cream and bake until the top browns and the potato turns tender, instead of pan-frying or stewing the two together.
Common additions
- Eggs — Scrambled in or fried on top for a heartier breakfast skillet.
- Smoked Paprika — A pinch reinforces the chorizo's own paprika if it's a milder variety.
- Crushed Canned Tomatoes — Simmered in to turn the dish into a saucier stew, as in patatas a la riojana.