Spicy breakfast?? MMM-HMM!! Something that’ll wake ya up? Chorizo and potatoes~YUM!

I get this handmade chorizo down at the local Hispanic market and it is sooooo yummy!!! I have never had anything better! I buy it all the time. One thing I did learn from the butcher is to let it dry! So I do! I just leave it on a plate in the fridge for a couple of days. Makes it more chorizo-y.

Before you cook it, take the skin off of it. I think it’s pig belly, which sounds kind of nasty, but if it works and we want authentic….??? Pig Belly it is!! (just take it off and DON”T LOOK!!)

Now, chorizo is not your regular kind of sausage. It isn’t stiff and crumbly like pork sausage, it’s more juicy, spicy and falling apart. (If you leave the pig belly casing on, you can also grill it which is really tasty!!)

I wanted to add it to some fried potatoes so I cut up about 3 pounds of potatoes (big family) into little cubes and started frying them in a pan (big pan) with just a little bit of oil and onion. Don’t use too many spices since the chorizo is spicy enough. A little salt and pepper will do.

Then after the onions and potatoes cook for about 5 minutes,  add about a pound (again, big family) of the chorizo and make sure it’s broken up so it can cook along with the potatoes. Put a lid on the pan so the potatoes can kind of steam. Check and stir about every 5-7 minutes. Potatoes should take about 13-15 minutes to cook with the lid on. Chorizo doesn’t take long to cook since it’s a juicy type sausage.

When the potatoes are soft, take the lid off and raise the heat a notch to put a little crust on them. Let it cook for a minute or two, flip everything over and give it another minute or so and there ya go!! Breakfast!! (or dinner)

Serve it up with some scrambled eggs and corn tortillas. YUM!!