Chorizo Con Papas Caseras (medium Spicy) Recipe

Prepare potatoes

Place diced potatoes in a medium bowl of cold salted water for 5 minutes to remove excess starch; drain and pat very dry with paper towels.

Brown chorizo

Heat a large flat iron skillet or heavy cast-iron skillet over medium-high heat. Add 1 tablespoon vegetable oil. Crumble the removed chorizo meat into the hot skillet and cook, stirring and breaking into bite-size pieces, until nicely browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer chorizo to a plate leaving rendered fat in the skillet.

Crisp potatoes

Add remaining 1 tablespoon oil and 1 tablespoon butter to the skillet with the chorizo fat and heat until shimmering. Add the drained, dried potatoes in a single layer. Let them cook undisturbed 3–4 minutes until the bottom is golden, then stir or flip pieces and continue browning for another 6–8 minutes, turning occasionally so most pieces get crisp edges. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper while cooking.

Soft vegetables

Push potatoes to the side and add diced onion and both bell peppers to the center of the pan. Sauté 4–5 minutes until softened and slightly caramelized. Add minced garlic, smoked paprika and cumin; cook 30–45 seconds until fragrant.

Combine

Return browned chorizo to the skillet with potatoes and vegetables. Add black beans and corn, gently folding everything together to combine. Taste and adjust salt and pepper (add remaining 1/2 teaspoon salt if needed). Cook another 2–3 minutes to heat beans and corn through and meld flavors.

While the potatoes cook, make the sauce: in a small bowl whisk together mayonnaise, sour cream, finely chopped pickled jalapeño, lime juice, minced red onion, cilantro, 1/4 teaspoon salt and 1/4 teaspoon black pepper until smooth. Taste and adjust heat or acidity as desired. Refrigerate until ready to serve.

Cook eggs

In a small nonstick skillet over medium-low heat, melt 1 teaspoon butter or add oil. Crack two eggs and cook over easy: cook until whites are set but yolks still jiggly, about 2–3 minutes, then carefully flip and cook 20–30 seconds for classic over-easy runny yolks. Season eggs lightly with salt and pepper.

Assemble skillet

If using a serving flat-iron skillet, spoon the chorizo-papas mixture into the hot serving skillet and smooth into an even layer. Drizzle 2–3 tablespoons of the creamy onion sauce over the top (or serve alongside). Place the two over-easy eggs on top of the skillet mixture. Garnish with cilantro leaves and serve with lime wedges on the side.

Serve immediately while hot. Provide extra sauce on the side for guests who want more creaminess or spice.