CHORIZO AND POTATOES WITH ROASTED PEPPERS AND EGG
This is a hearty breakfast, featuring hard Spanish pork sausage flavored with paprika, known as dried chorizo.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Time 25m
Number Of Ingredients 7
Steps:
- In a large nonstick skillet, heat oil over medium. Add chorizo and cook until browned, about 3 minutes. Add potatoes and cook until heated through. Add peppers and cook until heated through. Season with salt and pepper and transfer to a bowl. Wipe skillet clean.
- In same skillet, melt butter over medium-high. Working in two batches, add eggs and cook until whites are set and edges are golden and crispy, about 2 minutes. Serve chorizo and potato mixture topped with eggs.
Nutrition Facts : Calories 388 g, Fat 26 g, Fiber 3 g, Protein 20 g
POTATOES WITH PEPPERS AND CHORIZO
Categories Pepper Pork Potato Appetizer Side Sauté Bell Pepper Tailgating Jalapeño Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings (as part of tapas buffet)
Number Of Ingredients 8
Steps:
- Make a crosswise cut halfway through 1 potato, then break it apart. Turn potato cut sides down, then cut and break halves in same manner. Repeat halving and breaking until pieces are about 1 1/2 inches. Repeat with remaining potatoes.
- Heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté potatoes with salt, turning occasionally, until browned and just cooked through, 15 to 20 minutes. Transfer potatoes with a slotted spoon to a bowl, reserving oil in skillet.
- Cut a 1 1/2-inch lengthwise slit in each chile, then add to skillet along with onion, peppers, and chorizo and reduce heat to moderate. Cook, uncovered, stirring frequently, until vegetables are softened, 5 to 6 minutes. Add wine and boil until reduced to about 1/4 cup, 3 to 4 minutes. Discard chiles, then add pepper mixture to potatoes along with salt and pepper to taste and toss well. Serve warm or at room temperature.
POTATOES WITH CHORIZO AND ONIONS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 28m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a medium skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, and the chorizo. Cook sausage 2 minutes, flip cook another minute then add potatoes and onions to the pan in an even layer over the sausage. Season the potatoes and onions with salt, pepper and paprika then turn sections of the potatoes using a spatula so that the chorizo is on top and potatoes and onions are on the bottom. Place a smaller skillet on top and press down. Weight the skillet with a few heavy cans. Cook 10 to 12 minutes. Remove weight and turn again to combine all ingredients. Cook another 3 to 4 minutes then add parsley, remove from heat and serve.
SAUTEED POTATOES WITH CHORIZO
Provided by Marcela Valladolid
Categories side-dish
Time 35m
Yield 4 to 6 servings (or about 3 cups)
Number Of Ingredients 5
Steps:
- Heat the oil in a heavy large skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat. Add the onions and boiled potatoes and saute until brown, about 12 minutes. Stir in the cooked chorizo and season with just a little salt and pepper, to taste. Transfer to a serving bowl and serve.
SPANISH EGGS WITH CHORIZO & PEPPERS
You'll need only five ingredients for this brunch-friendly one-pan recipe- let paprika from the sausage infuse the onion and new potatoes
Provided by Good Food team
Categories Breakfast, Brunch, Main course
Time 40m
Number Of Ingredients 5
Steps:
- Steam the potatoes for 15-20 mins or until cooked.
- Heat 1 tbsp oil in a non-stick pan. Add the onions and peppers, then cook for about 10 mins until soft. Push the peppers to the side of the pan and add the chorizo, sizzling until cooked though and releasing its oils. Transfer to a plate.
- Once cool enough, halve the potatoes. Heat 1 tbsp oil in another non-stick pan and tip in the spuds. Fry for about 10 mins until golden and beginning to crisp. Stir in the onion mix, heat through and season.
- Meanwhile, in the onion pan, fry the eggs to your liking. Place them on top of everything, allowing 1 egg per person.
Nutrition Facts : Calories 415 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 0.9 milligram of sodium
POTATO, PEPPER, AND CHORIZO EMPAñADAS
Potato, Pepper, and Chorizo Empañadas
Yield Makes 12 pastries
Number Of Ingredients 12
Steps:
- Make filling:
- Cook chorizo in oil in a 2 1/2- to 3-quart heavy saucepan over moderate heat, stirring, 2 minutes, then transfer to a medium bowl with a slotted spoon. Add onions to saucepan and cook, stirring frequently, until golden and very soft, about 15 minutes. Add garlic, bell peppers, bay leaf, salt, and oregano and cook, stirring frequently, until peppers are very soft, about 15 minutes. Peel potato and cut into 1/2-inch pieces, then stir into onion mixture and cook over moderately low heat, covered, stirring frequently, until potatoes are just barely tender, 10 to 12 minutes. Add potato mixture to chorizo and stir to combine. Cool filling to room temperature and discard bay leaf.
- Form and bake empanadas:
- Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Divide dough into 12 equal pieces and form each into a disk. Keeping remaining pieces covered, roll out 1 piece on a lightly floured surface with a lightly floured rolling pin into a 5-inch round (about 1/8 inch thick).
- Spoon about 2 tablespoons filling onto center and fold dough in half, enclosing filling. Press edges together to seal, then crimp decoratively with your fingers or tines of a fork. Transfer empanada to a baking sheet. Make 11 more empanadas in same manner, arranging on 2 baking sheets.
- Lightly brush empanadas with some of egg wash and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 25 minutes. Transfer empanadas to a rack to cool at least 5 minutes. Serve warm or at room temperature.
PAPAS CON CHORIZO (MEXICAN CHORIZO AND POTATOES)
The bold, delicious flavors of this traditional Mexican dish are sure to become your new favorite breakfast. Top with a fried or poached egg, or serve inside corn tortillas. I like to top mine with Cotija cheese, cilantro, and hot sauce, with a side of avocado. Home- or store-made chorizo is best, however, feel free to use your favorite brand.
Provided by France C
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- 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.
- Meanwhile, cook chorizo over medium-high heat in a large skillet, 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 of grease in the skillet. Add oil if necessary to make up 1 tablespoon.
- 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 saute until potatoes are lightly browned, 5 to 7 minutes. Stir in chorizo and season with salt and pepper.
Nutrition Facts : Calories 364.4 calories, Carbohydrate 28.9 g, Cholesterol 72.8 mg, Fat 20.4 g, Fiber 2.6 g, Protein 16.3 g, SaturatedFat 0.2 g, Sodium 716.4 mg, Sugar 0.7 g
POTATOES AND PEPPERS
This dish is a classic: Easy, filling, and very tasty! I served it as a side with grilled shrimp and corn on the cob and it was a huge hit. Would also be good at breakfast instead of hash browns.
Provided by littlehemmy
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in a large frying pan over medium-high heat. Fry the potatoes for 5 minutes, then add the peppers and onions. Season with salt and pepper. Cook for at least 15 minutes, turning potatoes frequently, or until potatoes start to look mushy.
Nutrition Facts : Calories 389.2 calories, Carbohydrate 53.5 g, Fat 18.4 g, Fiber 5.2 g, Protein 5.2 g, SaturatedFat 2.6 g, Sodium 13.9 mg, Sugar 7.3 g
POBLANO CHORIZO SCALLOPED POTATOES RECIPE BY TASTY
This is the holiday side dish that your family will beg you to make again next year. Hearty and covered in Oaxaca cheese, this chorizo-laced, poblano-studded potato gratin is simply delicious.
Provided by Katie Aubin
Categories Sides
Time 1h50m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F (170°C). Grease a 9 x 13-inch (22 x 33 cm) baking dish with the butter.
- Add the chorizo to a large pan over medium-high heat and sauté until cooked through, 5-6 minutes. The chorizo will not change color, but it will give off a lot of red oil and become firm enough to break up with a spatula or wooden spoon.
- Transfer the chorizo to a bowl with a slotted spoon, leaving about a tablespoon of oil behind in the pan.
- Add the garlic, onion, and poblanos to the pan and sauté until the oil is absorbed and the onions are translucent and red, about 5 minutes.
- Add the salt, chorizo, and cream to the pan. Reduce the heat to medium-low and bring to a gentle simmer. Cook for about 10 minutes, stirring frequently, until the cream thickens enough to coat the back of a spoon.
- Use a slotted spoon to remove the solids from the cream mixture and set aside. The infused cream should be the consistency of a thin gravy. If not, continue to simmer until that consistency is reached.
- Arrange a layer of potato slices in the bottom of the prepared baking dish. Top with some of the chorizo mixture. Repeat with the remaining potatoes and chorizo mixture until the dish is full, finishing with a layer of chorizo and vegetables. Pour the cream sauce over the top and shake the pan slightly so the sauce settles to the bottom of the dish. Cover the pan tightly with foil.
- Bake for about 60 minutes, until the potatoes are tender.
- Remove the dish from the oven and turn on the broiler. Uncover the pan, and scatter the Oaxaca cheese over the top. Place the pan under the broiler to melt and crisp the cheese, 2-3 minutes. Watch very closely so it doesn't burn.
- Let the scalloped potatoes rest for at least 15 minutes, then garnish with the scallions before serving.
- Enjoy!
Nutrition Facts : Calories 785 calories, Carbohydrate 41 grams, Fat 60 grams, Fiber 3 grams, Protein 27 grams, Sugar 5 grams
POTATO, PEPPER & CHORIZO STEW WITH FRIED EGGS
Budget-friendly, Mexican-style pepper stew topped with an egg - a huevos rancheros for supper time
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Heat half the oil in a pan with a lid and add the onion and peppers. Fry for 10-15 mins until soft, then add the garlic and chorizo and sizzle until the chorizo releases its oils.
- Add the potatoes and stir for 1 min. Pour over the stock, cover with a lid and simmer for 15 mins, or until the potatoes are tender. Remove the lid and season. Bring to the boil and boil rapidly to reduce until most of the liquid has evaporated.
- Meanwhile, fry the eggs in the remaining oil. Spoon the stew onto bowls, then place a fried egg on top and serve sprinkled with parsley.
Nutrition Facts : Calories 493 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 1.4 milligram of sodium
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