Prep Time
5 min
Cook Time
10 min
Yields
4 servings
Recipe courtesy of Juan Salinas, Christine’s Sous Chef.
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ingredients
8
potato, medium, red, skinned
3
Tbsp olive oil
2
cup onion, finely, sliced
¾
lb(s) Mexican chorizo sausage
¾
lb(s) Spanish chorizo sausage, with a splash of cider vinegar
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directions
Step 1
Boil potatoes whole. Cool potatoes, then skin and quarter.
Step 2
Sauté onion in 2 tbsp. olive oil in a large skillet until onion starts to brown.
Step 3
Remove casing from sausage and crumble into skillet.
Step 4
Add potatoes and stir everything together.
Step 5
Add salt and pepper to taste.
Step 6
Drizzle with remaining olive oil. Serve.