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Cut potatoes in half. Cut each half into thirds to form uniform bite-size pieces. Place potatoes in a single layer in a microwave-safe casserole; add 2 tablespoons water. Microwave potatoes, loosely covered, on 100 percent power (high) about 8 minutes or until tender, stirring once. (Or in a large covered saucepan cook potatoes in enough salted boiling water to cover for about 10 minutes or until tender). Drain and set aside.
In a large skillet cook chorizo over medium-high heat until cooked through and no longer pink, 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 skillet. Add the 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.