BRUNCH: Stove-top Chorizo & Potatoes / by Anthony Michael Contrino

Photo Courtesy of Andrea Patton Photography

Photo Courtesy of Andrea Patton Photography

Stovetop Chorizo & Potatoes

Serves 4

I love recipes that work for breakfast, lunch or dinner, and this is one of them.  Don't be afraid to be generous with the salt and pepper - potatoes suck up seasoning!  I like to serve this with a scoop of sour cream to make it even more filling.

 

1/4 cup extra virgin olive oil, divided

8 ounces raw chorizo, removed from casing

1 pound baby potatoes, boiled until fork tender and cut into bite-sized pieces

1/2 pound frozen pearl onions, thawed 

2 medium red peppers, julienned 

Kosher salt and freshly ground black pepper

Cilantro, for garnish

Sour cream, for serving, optional

 

In a large non-stick skillet, over medium-high heat, warm 2 tablespoons of the olive oil.  Add the chorizo.  Use the back of a wooden spoon to break the chorizo into chunks and sear until cooked through, about 5 minutes.  Use a slotted spoon to remove the chorizo into a bowl.  Set aside.  

Add the remaining olive oil.  Add the potatoes, onion and red pepper.  Season generously with salt and pepper.  Cook, stirring every so often, until the potatoes and onions begin to caramelize.   Add the chorizo and cook for an affectional 2 minutes.  Taste to adjust seasoning.  Serve with a scoop of sour cream and sprinkle with cilantro.  Serve immediately.