Cheesy Chorizo Potatoes

Hey everyone! Cheesy chorizo potatoes is one of my semi-guilty pleasures. It’s filling, full of protein and spice which makes it a great drunk or hangover food for sure and a solid regular meal. This recipe is fairly easy to make in bulk as shown below, but it also makes an easy small meal.


  • 4 medium potatoes
  • 1 onion*
  • 1 jalepeno*
  • 1 bell pepper*
  • 1 zucchini*
  • 1 tube soy chorizo*
  • 4 eggs*
  • cheddar cheese*


Wash and cut your potatoes into bite-size cubes (the smaller you make them the faster they’ll cook), and soak them in cold water for at least 30 minutes. This will allow them to soak up water which will make the insides soft and outside crispy when you bake them. Heat your oven to 400 F.

Line 1-2 baking sheets with parchment paper, and throw your soaked taters on the sheets. Drizzle some oil over them along with some salt and pepper and whatever spices you desire, for instance: paprika, turmeric, garam masala, curry powder, ras al hanout, cumin, cinnamon, etc. Bake the potatoes for about 45 minutes or until they look browned.

While your potatoes are baking, wash and cut your vegetables. Heat some oil in a pan over medium heat, and add your harder vegetables (onions) to saute until they start to turn brown. Now add your softer vegetables (bell pepper, jalepeno, zucchini) as they take less time to cook and saute for another 3-5 minutes.

Push your veggies to one side of your pan and add a little more oil to the empty side. Pour in your eggs, whole or whisked and allow to cook, stirring occasionally until they are firm.* Once your eggs are cooked and incorporated with your vegetables, empty the soy chorizo from its packaging into the pan; cook everything with the chorizo until your mixture is fairly dry being careful not to burn anything.

Once your potatoes are done, serve your potatoes and chorizo mixture in whatever ratio you desire, and grate cheese on top. You’re ready to eat!

*Use whatever vegetables, cheese, protein, or spice level you fancy! Alternatively, you could cook your eggs in a separate pan and add to the potatoes and chorizo later, which may be an easier option.

**These are my leftovers… enough for another 2 meals at least.

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