These Mexican potatoes with chorizo are a fantastic potato side dish to make on the griddle (or even in a skillet)! The potatoes are parboiled in a flavorful broth, and then sautéed with chorizo on the griddle for an easy griddle side dish recipe!
Sautéed potatoes can sometimes get a bad rap. Since potatoes are naturally pretty bland, you’ve really got to take the time to build flavor and texture, or else your potato side dish will fall flat.
But that wasn’t a concern with this flavor-packed chorizo potatoes recipe! We looked for every opportunity to add extra Mexican flavor to this griddle side dish, and the result was fantastic… so good that even my carb-conscious wife couldn’t resist sneaking bites of these Mexican griddle potatoes!
If you’re looking for a fantastic Blackstone potatoes recipe to try, or you need easy griddle side dishes to serve with your Blackstone fajitas or other Mexican dinners, then try these chorizo potatoes!
*Don’t have a griddle? No problem! Since a griddle is basically just a large skillet, you can easily make this Mexican potatoes recipe inside on the stovetop.
Ingredients for Chorizo Potatoes
You only need a few ingredients to make these chorizo Mexican potatoes, and most of them you probably already have in your pantry or fridge:
- russet potatoes
- chicken bouillon – Or you can substitute chicken stock instead, but I always have the Better than Bouillon Chicken Base in my fridge to add extra flavor to fried rice or other dishes.
- taco seasoning
- chipotles in adobo – *See my hack for this ingredient down below.
- chorizo – Use your favorite chorizo. For this recipe, I used the pork chorizo that comes in a tube shape. I typically prefer the Johnsonville chorizo links, because they’re not as mushy, but I wanted the extra moisture for this recipe.
- garlic – I used fresh, thinly sliced garlic but you can substitute jarred minced garlic if you wish.
How to Make Mexican Potatoes on the Griddle with Chorizo
The process to make these griddle potatoes is two-fold. First, you’ll parboil the potatoes in a flavorful broth, and then you’ll sauté them on the griddle with some chorizo. Here’s a closer look at how to make these awesome Mexican potatoes on the griddle:
Cut the Potatoes
Start by dicing the russet potatoes into bite-sized cubes that are about 1/2″ in size. (You can peel the potatoes first if you wish, but I prefer to leave the skins on). The key here is uniformity, ensuring that each piece cooks evenly on the griddle.
Parboil the Potatoes
Next, I chose to parboil the potatoes in a mixture of chicken stock, taco seasoning, and chipotles in adobe to try to incorporate as much flavor as possible. You can also cook the potatoes on the griddle without parboiling first, but since you won’t be able to add the extra flavor that you get from the liquid, you may not get the same result.
You can tell in the picture below that the broth is rich and flavorful based on the color. This makes such a big difference versus just boiling the potatoes in water. But be sure to not use too much water when boiling the potatoes, so that you have a more concentrated broth. For the size of my pot and two large potatoes, three cups of water was perfect.
When the potatoes are parboiled, or about 50% done, remove the pot from the heat and allow the potatoes to cool down a bit in the broth, about 15 minutes. This allows the potatoes to absorb even more flavor. Then, strain the potatoes and set to the side until later.
*TIP – You don’t want to overcook your potatoes at this point, because then you’ll have mashed or mushy potatoes on the griddle. Aim to only cook them until about half-way done.
Chipotles in Adobo Tip:
Only need 1-2 peppers out of the can? Instead of throwing away the leftover peppers, empty the can into a Ziploc bag, label the bag with a permanent marker, and store it in the freezer. When you need a small amount for recipes like this one, you can use a knife to cut off a few peppers to use, and return the bag to the freezer. That way, you’ve always got the smoky peppers on hand.
Cook the Chorizo on the Griddle
Next, add the chorizo to the griddle and spread it out in a thin layer so that it cooks evenly. If you use the 9 oz tube of pork chorizo like I did, then there will be a lot of grease/fat. Spreading the chorizo out on the griddle will help some of that excess moisture escape.
After cooking the chorizo for about 4-5 minutes, move it to the side of the griddle to continue to cook and make room for the potatoes.
As an extra benefit, you can use the fat leftover from the chorizo to cook your potatoes and add extra flavor. You may need to add about a tablespoon of oil to the chorizo grease, depending on how much grease is leftover when you move the chorizo.
Sauté the Potatoes on the Griddle (or in a Skillet)
Add the parboiled, drained potatoes to the griddle in the chorizo grease, and spread them out in an even layer to start to cook. Allow the potatoes to cook untouched for about 4-5 minutes to allow some of the excess moisture to escape. When you notice that the steam has mostly dissipated, that means that most of the moisture has evaporated from the potatoes, and you can begin to sauté them together.
Combine the Potatoes and Chorizo on the Griddle
Once a good amount of the moisture has evaporated from the chorizo and the potatoes are cooked through, combine the chorizo and potatoes on the griddle. Mix everything together thoroughly, allowing the flavors to meld.
Then, add the sliced garlic, and continue cooking for an additional 3-4 minutes until the ingredients are well-incorporated.
And then your Mexican griddle potatoes are ready to serve!
Frequently Asked Questions
Can I use sweet potatoes instead of regular potatoes?
Absolutely! Sweet potatoes can bring a unique sweetness to the griddle potatoes. Just be aware that they might cook a bit faster than russet potatoes, so keep an eye on them to avoid overcooking.
Can I make this griddle potatoes vegetarian?
Certainly! Swap the Mexican chorizo for plant-based chorizo or crumbled tofu seasoned with taco spices for a delicious vegetarian alternative. Or you can use diced veggies like bell peppers and onions in place of the chorizo.
Any ideas for leftover Mexican potatoes?
Store any leftover Mexican potatoes with chorizo in an airtight container in the refrigerator. Then, you can reheat them in a skillet or on the griddle and add them to a flour tortilla with meat and beans for a burrito.
Can I use a stovetop instead of a griddle?
While a griddle provides an ideal surface for even cooking and allows you to cook a larger volume of potatoes at once, a stovetop can also be used. Use a large skillet or frying pan, ensuring that the heat is evenly distributed.
Mexican Potatoes with Chorizo
Ingredients
- 2 medium russet potatoes washed and diced in ½" cubes
- 3 cups water
- 1 tablespoon chicken bouillon *I like the Better than Bouillon brand.
- 1 chipotle in adobo *One individual pepper from the can.
- 2 tablespoons taco seasoning
- 1 clove garlic minced
- 1 tablespoon avocado oil *Or substitute your favorite high heat cooking oil.
- 9 oz chorizo
Instructions
- Parboil potatoes. To a medium saucepan, add diced potatoes, 3 cups water, chicken bouillon, taco seasoning, and one chipotle pepper (from the canned chipotles in adobo). Boil potatoes until about 50% done. Remove potatoes from the heat and allow to cool in the liquid for about 15 minutes.
- Drain the potatoes. Drain the potatoes in a strainer.
- Preheat griddle. Heat griddle to about 400-425℉.
- Cook the chorizo. Add the chorizo to the griddle and spread it out into a thin layer so that it cooks evenly. Allow the chorizo to cook, stirring occasionally, until most of the moisture has evaporated out and chorizo is cooked through. *Note – Depending on what chorizo you use, your chorizo may not have much fat/moisture. When most of the moisture has cooked out of the chorizo, move it to the side of the griddle to continue to cook and to make room for the potatoes.
- Cook the potatoes on the griddle. Add about 1 tablespoon of high heat cooking oil to the residual chorizo grease on the griddle. Add the parboiled potatoes to the griddle and spread out in a thin even layer. Allow to cook untouched for about 3-4 minutes. Then, sauté for an additional 1-2 minutes.
- Combine chorizo and potatoes. Add the chorizo and potatoes together, and sauté to combine. Add minced garlic and sauté to combine. Continue to cook potatoes on the griddle until done to your liking.
Notes
- This recipe only calls for one pepper from the can of chipotles in adobo. Instead of throwing away the leftover peppers, empty the can into a Ziploc bag, label the bag with a permanent marker, and store it in the freezer. When you need a small amount for recipes like this one, you can use a knife to cut off a few peppers to use, and return the bag to the freezer. That way, you’ve always got the smoky peppers on hand.
Get More Griddle Recipes!
Follow The Flat Top King on YouTube for more recipes and tips for mastering your griddle!
Subscribe Now