Ingredients
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1 ¼ pounds Yukon gold potatoes, cut into 3/4-inch cubes
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¾ pound fresh Mexican chorizo sausage, casing removed
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vegetable oil, as needed
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1 small onion, diced
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salt and ground black pepper to taste
Directions
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Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly soft, 5 to 6 minutes. Drain.
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Cook chorizo in a large skillet over medium-high heat, breaking up any large clumps, until browned, 5 to 6 minutes. Remove chorizo to a paper towel-lined plate using a slotted spoon, reserving about 1 tablespoon grease in the skillet. Add oil if necessary to make up 1 tablespoon.
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Cook onion in the same skillet over medium heat, stirring occasionally, until they begin to soften and brown, 4 to 5 minutes. Add potatoes to the skillet and sauté until potatoes are lightly browned, 5 to 7 minutes. Stir in chorizo and season with salt and pepper.
Nutrition Facts (per serving)
364 | Calories |
20g | Fat |
29g | Carbs |
16g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 364 | |
% Daily Value * | |
Total Fat 20g | 26% |
Saturated Fat 0g | 1% |
Cholesterol 73mg | 24% |
Sodium 716mg | 31% |
Total Carbohydrate 29g | 11% |
Dietary Fiber 3g | 9% |
Total Sugars 1g | |
Protein 16g | 33% |
Vitamin C 1mg | 1% |
Calcium 4mg | 0% |
Potassium 26mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.