We are huge potato lovers at our house. Mash em’, Smash em’, Bake em’, Roast em’ and fry em’ up and we are happy campers. But I am going to share our absolute favorite potato dish…. our Portuguese Potato and Chorizo Skillet is the one dish that is requested over and over! These potatoes are packed with flavor! After all, chorizo makes everything better. This recipe is hearty enough to stand on its own with a salad for an awesome weekday supper from items that I always have in stock.
I have made this dish for team meals, parties and birthday celebrations and it is always a huge hit! Today’s is Dr. Potato’s 70th Birthday celebration and I am excited to share this special recipe with my Idaho Potato buddy! This potato recipe is so popular that it is now on the Idaho Potato site along with every other potato recipe you could possibly need.
- 1.5 pounds Idaho® Potato Baby Dutch Yellow Potatoes, scrubbed
- 1 small hard chorizo, approximately 2 ounces, casing removed (do not use Mexican Chorizo)
- 1 tablespoon spanish paprika
- 1 tablespoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 large eggs
- 4 sprigs fresh parsley, minced
- Sea salt and fresh ground pepper to taste
- Fill a large saucepan with water and bring to a boil. Add 2 teaspoons sea salt. Cut the potatoes in quarters. Add potatoes to boiling water and boil just until tender, 3 to 4 minutes. Remove to a bowl with a slotted spoon, pour off any excess water, and set aside. If camping or serving a large crowd, I will do this the night before.
- Slice the chorizo into thin slices. Mix the paprika and garlic powder.
- Set a large cast iron skillet over medium-high heat. Add olive oil and when hot, add Idaho® Potato Baby Dutch Yellow Potatoes. Sprinkle with garlic powder and spanish paprika mixture and season with sea salt and pepper.
- Turning potatoes only once or twice, cook 8 minutes or until golden-brown. Turn heat to medium and add the sliced chorizo. Cook for about a minute.
- Push potatoes to the sides, melt butter in the center of pan, and add the eggs, salting each individually. For fried eggs, cook uncovered 4 to 6 minutes; for over-medium eggs, cover pan for 3 minutes, then uncover and continue cooking just until whites are set, 2 to 3 minutes longer.
- Finish with minced parsley and sea salt and pepper to taste. Serve immediately.
Life is all about celebrating special moments around the family table and this is one dish that is a pleasure to celebrate and spend time with family and friends!
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