A simple skillet meal and it’s so easy to add extra stuff to it.
Some extra veggies you want to use up.
Add some scrambled eggs and you’ve got a wake-up-your-taste-buds egg, potato and chorizo breakfast.
Or add some spinach leaves … toss those in during the final stir so they just wilt a little bit before serving to get some extra greens on your plate.
Or how about sliced zucchini or squash … sauté those a little bit along with the onions and bell peppers and follow the recipe as written.
Baby carrots would be a great addition … roast those alongside the potatoes before adding to the skillet.
Ingredients
- 1 pound baby new potatoes, quartered (substitute with chopped sweet potatoes )
- 1 Tbsp olive oil
- 1 tsp oregano
- 1/4 tsp garlic powder
- Salt & pepper to taste
- 8 ounces uncooked Harter House pork chorizo
- 1/2 cup chopped white onion
- 1 cup diced bell peppers
- 1 Tbsp fresh parsley, chopped
Instructions
- Preheat oven 425º F
- In a medium bowl, add potatoes with olive oil, oregano, and garlic powder. Mix well and season with salt and pepper to taste.
- Spread out potatoes on a baking sheet. Place in center oven and roast about 20 minutes, or until potatoes are golden and tender.
- While potatoes are roasting, cook chorizo in a stovetop skillet over medium-high heat until browned and cooked through. Remove meat from skillet and temporarily set aside.
- Next add onions and peppers to the hot skillet with a little more olive oil if needed. Season with a little salt and pepper if desired. Sauté until tender, about 4-5 minutes.
- Finally, return cooked chorizo to the hot skillet. Add in the roasted potatoes. Stir everything together until warmed through. Garnish with fresh parsley and enjoy.
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