Author Notes
I absolutely love potatoes you can combine them with many flavors, and this Idaho Potatoes and Chorizo Casserole is one of my favorite family recipes because is full of flavor and so versatile. The inspiration behind this dish is my Latino heritage. See my full recipe at http://www.adrianasbestrecipes.com/2013/09/26/idaho-potatoes-chorizo-winspuds/ —Adriana Martin
Ingredients
-
3 pieces
fresh Idaho potatoes
-
1 1/2 cups
chopped white onion
-
2
Spanish chorizo cut in cubes
-
1 piece
1 or 2 jalapeño chiles chopped, deveined and without seeds
-
1 teaspoon
olive oil
-
1/2 cup
vegetable broth or water
-
1 teaspoon
ground cumin
-
1/2 teaspoon
Salt and pepper
Directions
-
Start by doing your prep, this is peeling the potatoes and cutting the onion, the chorizo and the jalapeños.
-
Place the sautéing pan in the stove on high and add the oil, then add the chorizo and fry until golden brown.
-
Then add the onion, the jalapeños and the potatoes and stir.
-
Add the condiments and the broth.
-
Lower the flame and cover. Let the casserole simmer until potatoes are tender.
-
You can serve as a side dish for your meat main course, with scramble eggs for breakfast or prepare sopes, another favorite of my Mexican cuisine repertoire
-
Sopes are corn cakes that you make with corn flour which you can find in the Latino isle in the store.
See what other Food52ers are saying.