Mexican Hash or Chorizo Con Papas (Mexican Sausage W Potatoes)

There are many ways to use Chorizo (Mexican Sausage) in dishes. This one is our family's favorite Chorizo Breakfast dishes. Mexican Hash, Chorizo con Papas, or Mexican Sausage with potatoes (all three the are the same thing) is a good way and super savory way of preparing a simple breakfast dish.

Step 1: Ingredients

1) 4 medium size yellow potatoes (we call them papas blancas in Mexico - white potatoes)
2) 1 medium white onion
3) 1 cup of your favorite salsa (Instructable for My Salsa Link)

4) 1/2 Tbsp Salt
5) 1 cup of water
6) 3 Tbsp vegetable oil

Step 2: Chorizo

My dad likes to cure a batch of Chorizo every once in a while. I got lucky this week and he gave me 4 links of cured Chorizo. The benefit of curing the Chorizo - the taste is much stronger and super enhanced. The con - you need a bit more oil to cook it and it is a little more work to cook it. But trust me - I would take cured Mexican Chorizo over non-cured Chorizo any day.

Cut the casing of the links of chorizo along the side and pull them out of the casing as illustrated. If you want to reduce the overall quantity of the recipe, use 2 oz of Chorizo per one medium potato.

Step 3: Cut the Potatoes

I have made this recipe with yellow potatoes and Idaho Russet potatoes. Its the same result, I just happen to have yellow potatoes in the pantry today.
1) Peel the potatoes.
2) Cut the potatoes into quarters
3) Slice the quarters into 1/4 inch thickness
4) Make sure to have all slices no bigger than 1 inch by 1 inch and 1/4in thickness. This will make sure they cook evenly.

Step 4: Cut the Onions

Cut in half and peel the onion.
Slice the halves into 1/4 thickness.
If you want to cut down the overall quantity of the recipe, I use 1/4 white onion per one potato.

Step 5: Cook the Potatoes

Put a non-stick pan on the stove at medium heat. Add 2 tbsp of vegetable oil to the pan. Add all the sliced potatoes to the pan. Spread evenly. Don't constantly mix the the potatoes when they are cooking. This will cause the potatoes to partially stick and you will get a crumbly mess of potatoes. Not good. I like to let them cook until they get an even cooked skin on one side before you mix them. You know the skin is almost cooked when you see slight browning on the edges of the potatoes as in the illustration. Then turn the potatoes and spread them evenly again so they cook on the other side. You should get about 10 to 15% browning. That's good. Just make sure all the potatoes become translucent. Add salt to taste - I used about 1/2 tbsp on my mixture.

Step 6: Cook the Chorizo

My dad has conquered the timing to cook the chorizo and potatoes in the same pan. I have not - so I cook it separate. In a small 8 inch pan I put it at medium heat. After the pan heats up, I add the 1 tbsp of vegetable oil. Then you add the Chorizo links (casing removed). Using the bottom of the spoon, break up the Chorizo so it thoroughly cooks. Because the Chorizo I used was cured (not as moist) - I had to use the edge of the spoon to cut the Chorizo. Cook the it until it looks like a nice Carmel color as illustrated.

Step 7: Add the Onions

Add the onions to the Chorizo pan and cook until the onions are translucent.

Step 8: Combine the Chorizo and Potatoes

Add the Chorizo and onion mixture to the pan that's cooking potatoes. Mix them until they are well mixed. Your potatoes should look beautiful now - dreamy - heavenly! Like my picture.

Step 9: Add the Mexican Salsa

Add the 1 cup of Mexican Salsa to the pan. Mix well and let cook for a minute. - I do not recommend using salsa from a jar. Those usually have vinegar which would change the taste of the dish. I have never used salsa that has cilantro in it. Not sure it would taste the same either.

Step 10: Add Water to the Mixture

Add 1 cup of water to the pan. You want to add enough water until the liquid (water + hot sauce) covers all the potatoes. Bring to a boil. Let the mixture then simmer for for 5 more minutes.

Step 11: Serve and Enjoy

After 5 minutes, the mixture will be a nice thick spoonable main dish. Serve with refried pinto beans and flour or corn tortillas. Place the salsa on the table to allow your guest to tune spice level up to their preference.