Potatoes with Chorizo

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  • Makes: 6 servings
  • Start to Finish: 45 mins

Potatoes with Chorizo

Directions

  1. Cut each new potato in half. Cut each half into thirds to form uniform bite-size pieces. Place new potatoes in a single layer in a microwave-safe casserole; add the water. Microwave potatoes, loosely covered, on 100 percent power (high) about 8 minutes or until tender, stirring once. (Or in a covered large saucepan cook potatoes in enough boiling salted water to cover about 10 minutes or until tender.) Drain potatoes; set aside.
  2. In a large skillet cook chorizo over medium-high heat until brown, using a wooden spoon to break up meat as it cooks. Using a slotted spoon, transfer chorizo to a plate lined with paper towels; set aside. Reserve 1 tablespoon of the drippings in the skillet. Add onion to the drippings in skillet; cook for 1 minute. Add cooked potatoes, the sweet pepper, and cumin; cook about 8 minutes or until potatoes are golden brown and vegetables are tender, stirring frequently. Add cooked chorizo; heat through. If desired, season to taste with black pepper.

From the Test Kitchen

*Test Kitchen Tip:

Mexican and Spanish chorizo are not the same thing. Mexican chorizo is made from ground fatty pork and seasoned with chile peppers. You can find it with or without casings. Spanish chorizo is generally a cured smoked sausage seasoned with pimiento.

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Nutrition Facts (Potatoes with Chorizo)

  • Per serving:
  • 235 kcal ,
  • 15 g fat
  • (5 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 33 mg chol. ,
  • 473 mg sodium ,
  • 15 g carb. ,
  • 2 g fiber ,
  • 2 g sugar ,
  • 11 g pro.
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