Easy Chorizo Potato Skillet
This Easy Chorizo Potato Skillet is a perfect meal for a weeknight! It’s easy and simple, oh, and tasty. What else could you ask for? The potatoes balance out the chorizo perfectly, add some cheese and sour cream, and it is even more delicious!
It only takes a little bit to prep, but once it’s in, you can go ahead and do other things!
Let’s get to it!
Ingredients:
- 5-6 potatoes, peeled and thinly sliced
- 1 lb chorizo
- ¼ milk
- ⅛ c sour cream
- Salt
- Pepper
- Garlic Powder
- Onion Powder
- Cheddar cheese
Instructions:
Preheat oven to 400
Prepare the potatoes by peeling and thinly slicing them. I like to use my mandoline blade to make the process easy! Plop them into a bowl and set aside
In a medium-large-oven-proof skillet, preheat and cook the chorizo.
Now, here are two ways of assembling this. You can either just mix it all up or layer each thing. If you want to layer it, take the meat out of the pan, and add a layer of taters, a layer of meat. Repeat until everything is gone. Or you can mix the taters and meat altogether.
Whichever you do, after you’re done assembling, add the milk and sour cream and sprinkle the cheese until covered.
Cover the skillet and cook for 15-20 minutes; it’s done when a fork goes in smoothly. Take the cover off and cook another 5-10 minutes so the cheese crisps up a bit.
Let rest for a few minutes and dig in!
Enjoy 🙂
Notes:
- To make slicing potatoes evenly and easily, I like to use my mandoline blade
- I like to cook this in my cast iron skillet, but you can cook this in any oven-proof skillet or a casserole dish
~Becky 🙂
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