Sautéed Chorizo Potatoes

Here's an easy recipe for Mexican sausage and potatoes that can be served for breakfast, lunch or supper. Top it with a fried egg for breakfast, wrap it in a warm corn tortilla for lunch or just dig into a plate of it for a quick weeknight supper.

Ingredients:

3 tbsps vegetable oil, divided

8 oz chorizo sausages, casings removed

1 onion, diced

2 new potatoes, diced and boiled (parboiled to almost boiled)

1/2 cup kernel corn

salt and pepper to taste

1/2 tsp oregano

Heat 1 tbsp vegetable oil in a large skillet on medium high heat. Add the sausage meat, cooking and breaking it up until good and browned, about 10 minutes. (Cook it past where you think it's done for extra crispiness) Transfer to a paper towel lined plate. As you can see here the paper really did absorb a lot of grease! But leave any extra grease in the pan for the potatoes.

Add 2 tbsps vegetable oil to the same skillet and on medium high heat cook the onions, corn and potatoes. Sauté about 10-12 minutes to brown everything up then return the chorizo to the pan. Season with salt, pepper and oregano.

Love it with a fried egg  at breakfast time!

Adapted from: foodnetwork.com

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