Papas con Chorizo Recipe: Spicy Chorizo and Potato Skillet

This papas con chorizo recipe is simple and full of flavor. My version of chorizo and potatoes topped with sunny-side-up eggs makes a fantastic brunch or game-day dish. It’s quick to prepare and satisfying — let’s make it.

Pair this hearty potato and chorizo dish with smoked bacon, chicken tostadas, warm tortillas, or a bright green salad for a complete meal.

Quick look at this dish

1. Boil diced potatoes until just tender.
2. Brown pork chorizo in a large, oiled skillet over medium heat.
3. Add onions, potatoes, garlic salt, oregano, and butter; combine and cook until everything is integrated and potatoes are done.
4. Gently cook sunny-side-up eggs in butter on low heat to preserve runny yolks.
5. Top the chorizo and potatoes with the eggs and finish with chopped cilantro and your favorite toppings.

Scroll down for a step-by-step recipe and helpful tips for beginners.

Ingredients

Ingredients for papas con chorizo with sunny-side-up eggs. These amounts serve about 4 people.

• 2 lb Yukon Gold potatoes, peeled and diced to roughly 1 inch
• 2 tbsp avocado oil (or other neutral oil)
• 9 oz pork chorizo (removed from casing)
• 1/3 cup white onion, diced
• 1/2 tsp garlic salt
• 1/4 tsp dried oregano
• 2 tbsp unsalted butter

For the eggs

• 1 tbsp salted butter
• 4 eggs
• 1/2 tsp fresh cilantro, chopped (for garnish)

Serving ideas

• Corn or flour tortillas or tortilla chips
• Salsa
• Sour cream
• Sliced avocado
• Shredded cheddar cheese

Detailed recipe steps

1. Boil the potatoes: Place diced potatoes in a large pot and cover with cold water. Add 1/2 tsp salt and bring to a boil. Simmer 5–8 minutes until the potatoes are easily pierced with a fork but not falling apart. Drain and set aside.
2. Cook the chorizo: Heat a large cast-iron or heavy skillet over medium heat. Add the oil; when it shimmers, add the chorizo. Break it up with a spatula and cook about 5–8 minutes until mostly browned and fragrant.
3. Add aromatics and potatoes: Stir in the diced onion, the par-cooked potatoes, garlic salt, oregano, and butter. Continue cooking and stirring so the potatoes absorb flavors and the chorizo finishes cooking. Fry until potatoes develop slight golden edges and everything is heated through.
4. Make sunny-side-up eggs: In a separate nonstick skillet, melt a little butter over low heat. Crack eggs into the pan one at a time and cook slowly so the whites set while the yolks remain runny. This usually takes about 3–4 minutes over low heat, depending on your stove. Remove carefully with a spatula.
5. Assemble and serve: Spoon papas con chorizo onto plates or a serving platter. Top each portion with a sunny-side-up egg and sprinkle with fresh cilantro. Offer tortillas, salsa, sour cream, avocado, and cheese at the table for guests to customize their plates.

Serving and variations

Papas con chorizo is versatile. Serve it as a brunch main, a weekend breakfast, or a satisfying dinner side. For a lighter version, swap half of the potatoes for diced roasted sweet potatoes or add more vegetables like bell peppers and zucchini. To increase heat, fold in a few dashes of hot sauce or chopped jalapeño during step three.

Leftovers hold up well. Store cooled chorizo and potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet until warmed through; add a fresh egg on top when serving to restore the dish’s original appeal.

Recipe details

Equipment

• Large pot for boiling potatoes
• Large cast-iron or heavy skillet for chorizo and potatoes
• Nonstick skillet for eggs
• Spatula and slotted spoon

Notes and tips

• Boil potatoes until just tender to avoid mushy texture when frying with chorizo.
• Cook eggs on low heat for bright, runny yolks that contrast nicely with the savory chorizo.
• Adjust garlic salt to taste, or use plain salt and a clove of fresh garlic if you prefer.
• To feed a crowd, double the recipe and keep cooked portions warm in a low oven (about 200°F / 95°C) while finishing eggs to order.

Thanks for reading — enjoy your papas con chorizo! — Jenna