Chorizo Potatoes
Cheesy Chorizo Potatoes made from scratch without canned soup is a cheesy side dish that doubles for both dinner and brunch. Similar to funeral potatoes, they’re elegant enough for the holidays yet casual enough for family dinner. Top them with French fried onions for a flavorful crunch.
I love being self-employed, but one thing I miss about having coworkers is the office parties.
At my previous job, there was a group of us who would bring in food to share with each other, our own mini parties in one of the offices.
Usually it was somewhat themed, such as Christmas or Game Day. One coworker usually made her cheesy potatoes for us.
Often we’d ask “are you making your potatoes again?” It’s been years since I last ate her potatoes, so I wanted to recreate them from scratch for the holidays.
When I think of Christmas side dishes, I think of potatoes. We always have one type, whether it’s stove top scalloped potatoes, au gratin potatoes for two, or mashed potatoes for two.
Why not change it up this year with cheesy Chorizo Potatoes?
They’re diced potatoes from scratch with Mexican pork sausage, meaning there are no frozen potatoes or canned soup involved.
That’s because I used sour cream and chicken broth to give the potatoes creaminess without the canned soup.
For the crunch on top, I used French fried onions because it reminds me of the holidays more than cornflakes (green bean casserole, anyone?).
What I love about chorizo and potatoes is you can make it as a side dish for dinner or brunch.
Or you can make it for dinner today and eat it for breakfast tomorrow. You can even use the leftovers as a filling for chorizo potato tacos.
Sometimes these cheesy potatoes are known as funeral potatoes. Such a depressing name for a recipe, but it’s based on what you serve for after-funeral dinners.
Well you certainly don’t need to wait for a funeral to make these! Can we rename these to be celebration potatoes? Or happy potatoes?
What is chorizo?
Usually when I tell people about chorizo, they stare at me blankly and pretend to know what I’m talking about.
Really chorizo is nothing more than a Mexican or Spanish pork sausage seasoned with paprika and chili powder.
As I explained it to my parents who’ve never heard of it, it’s similar to Italian sausage but with a Mexican flair.
After cooking the meat, you are left with sausage grease, which is ideal for frying onions or for making a roux (flour paste) for a sauce. That way you don’t have to add extra oil to the pan.
If you have extra chorizo, use it in my chorizo cheese dip.
Ingredients For Chorizo Potatoes
Here’s what you need for your chorizo and potatoes side dish:
- Potatoes: I used Russet for their starchiness, but you also use yellow or red potatoes
- Chorizo: Look for chorizo either by the refrigerated tortillas (not the shelf stable kind) or by the other ground sausages
- Onion and garlic: Aromatics to flavor your potatoes
- Green pepper: Adds some crunch and freshness
- Flour: Used to make a roux that thickens your cheese sauce
- Broth: Used to make your sauce, well, saucy
- Milk: Thins out the sour cream for the sauce
- Sour cream: Used instead of canned soup to bulk up your sauce
- Cheese: Can’t have cheesy potatoes without cheese!
- Cilantro: Adds a bit of freshness to the dish
- Salt: Nothing is more sad than bland potatoes, so definitely use your salt!
- French fried onions: These are pre-fried onions you can find near canned goods
How To Cook Chorizo With Potatoes
Here’s how to make your recipe using chorizo and potatoes:
- Boil potatoes until softened. That way they aren’t raw when served.
- Fry chorizo, onion, green pepper, and garlic.
- Whisk in flour to make a roux then whisk in broth and milk.
- Stir in sour cream, cheese, cilantro, and salt then add the cooked chorizo and potatoes.
- Bake at 350F for 30 minutes or until bubbly and golden.
Refrigerate leftovers in an airtight container for up to 3 days.
Chorizo Potatoes FAQ
Yes! With the busy holiday season upon us, you can make them ahead of time. Pour the filling into your casserole dish, leave off the French fried onions, then wrap and refrigerate. When you’re ready to bake, add the onions on top and off you go!
Yes, either leave out the chorizo altogether or substitute with plant-based sausage or tofu.
More Potato Side Dishes
Since you’ll likely have plenty of potatoes leftover, here are more recipes using potatoes:
Chorizo Potatoes
Cheesy Chorizo Potatoes made from scratch without canned soup is a cheesy side dish that doubles for both dinner and brunch. Similar to funeral potatoes, they’re elegant enough for the holidays yet casual enough for family dinner. Top them with French fried onions for a flavorful crunch.
Ingredients
- 1 pound Russet potatoes, peeled and cubed (roughly 2 large potatoes)
- 1 teaspoon vegetable oil
- 1/2 pound (8 ounces) ground chorizo, thawed
- 1/2 cup diced white or yellow onion
- 1/2 cup diced green pepper
- 1 garlic clove, minced
- 2 tablespoons all-purpose flour
- 1/2 cup chicken stock/broth
- 1/2 cup whole milk, room temperature
- 1 cup full-fat sour cream, room temperature
- 1 cup shredded cheddar cheese, room temperature
- 1 tablespoon chopped fresh cilantro, plus more for garnish
- 1/2 teaspoon salt, preferably kosher
- 1 + 1/2 cups French fried onions
Instructions
- Preheat oven to 350F. Lightly grease a 1-quart casserole dish.
- Add the potatoes and a handful of salt to a large pot and cover with water. Bring to a boil. Once boiling, turn the heat down to a simmer and cook until softened but not overdone (as they'll continue to cook in the oven), about 5-8 minutes. Drain. Let cool for 5 minutes.
- Meanwhile, heat the oil in a large hot skillet over medium heat. Once hot, add the chorizo, onion, green pepper, and a pinch of salt. Cook until browned and no longer pink, about 8-10 minutes.
- Add the garlic and cook 1 minute. Remove the chorizo mixture with a slotted spoon to a bowl, leaving the grease behind.
- Whisk the flour into the hot grease (if there's not enough grease, add up to 1 tablespoon oil) then slowly whisk in the broth and milk. Cook until thickened, about 5-8 minutes.
- Remove from the heat then stir in the sour cream, cheese, cilantro, and salt until smooth then add the cooked chorizo and potatoes. Taste and adjust for salt if needed.
- Transfer to the casserole dish then top with French fried onions. Bake 25-30 minutes or until bubbly and lightly golden. Cool 15 minutes before serving.
Refrigerate leftovers for up to 3 days.
Notes
- To make this dish ahead of time: Once you transfer your filling to your casserole dish, leave off the French fried onions then wrap and refrigerate. When you’re ready to bake, add the onions on top and bake at 350F for 30-45 minutes or until bubbly and hot.
- To make this dish vegetarian friendly, use vegetable broth for chicken broth then either leave out the chorizo altogether or substitute with plant-based sausage or tofu.
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First published December 12, 2016
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how well does this reheat? I was going to make for office luncheon, but it would either have to be reheated in a microwave, cooked in a slow cooker, or cooked in oven and then kept warm in a slow cooker set up as a steam table – have to clock in at 8:30 and leave it unattended until luncheon at noon. It sounds delicious.
My apologies on the late reply! I realized this morning I approved your comment but never replied. I never reheated it for a luncheon before. I would cook it ahead of time so the potatoes are cooked through then use the warm setting on the slow cooker.