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The world of fermentation.
Milk Street Recipe
Chorizo and Potato Hash
Guisado de chorizo con papas, or Mexican chorizo and potato stew, inspired this simple, hearty one-skillet dish. Chorizo sausage is spicy, so if you’re sensitive to chili heat, you may want to remove the seeds from the jalapeño before slicing. Serve with warmed tortillas for making tacos, with sour cream or crumbled cotija cheese on the side, or top with runny-yolk fried eggs.
4
Servings
Tip
Don't use Spanish chorizo, which is dry-cured and firm, similar to salami. Mexican chorizo is a fresh sausage, often sold in links but sometimes in bulk. Either works in this recipe, but if you're using link chorizo, the casing will need to be removed.
30 minutes
Ingredients
-
2
tablespoons grapeseed or other neutral oil
-
1
pound Yukon Gold potatoes, cut into ½-inch pieces
Directions
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