Ingredients

• 1.25 pounds Yukon gold potatoes , cut into 3/4-inch cubes
• 0.75 pounds fresh Mexican chorizo sausage , casing removed
• vegetable oil , as needed
• 1 small onion , diced
• salt and ground black pepper to taste

Instructions

1. 1 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.
2. 2 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.
3. 3 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 per serving