My Portuguese mom always made Fried Potatoes and Onion Recipe with Chorizo. It's what you consider the typical quick meal on the farm.
I remember this well because when my father and grandfather were ready for lunch at 12:00 pm on the dot, I could smell the onions crystalizing into a perfect aroma with the chorizo. I would run from downstairs to hear them talking in the kitchen about the latest family drama with napkins wrapped around collars waiting to be served like 2 year-olds. I always wondered about that, why did they have their napkin tucked in their collar as grown men?
This was a delicious lunch that has been served by my mother over the years in so many ways. It's a simple dish and a simple recipe that is common for lunch on the farm. The work day was long and after lunch, a nap was common then back out to the land until sundown. Most people today do not have to farm for food because of local supermarkets but living in the mountains of Portugal farming is what people did.
Today, I make this for my husband, and let's not forget Ms. Daisy the Portuguese Water Dog who wants a seat at the table. It always brings a smile to my face when I make it. The memories of my father and grandfather laughing in the kitchen while my mother corrected my father on the story he was telling. I can hear her now saying "that's not how it happened" on the latest family gossip and I smile with the memory in my head.
So today I share with you a meal from my mother's homeland that is a family favorite and full of flavors to remember.
Simple Ingredients List
- Red Potatoes
- Sweet Yellow Onions or Red Onions
- Chorizo
- Garlic Cloves or Garlic Powder
- Salt and Black Pepper
- Fresh Parsley or any fresh herbs of your choice
Step By Step Instructions
I use a cast iron skillet because it seems to cook things more evenly.
Step 1: Slices onions evenly.
Step 2: Slice chorizo into bite sizes.
Step 3: Cut potatoes in bite-size in equal sizes.
Step 4: In a medium, pot adds water with salt and add potatoes. Cook on medium heat for about 15 minutes. Test the potato with a fork to see if it is almost cooked. Drain and set aside. The potatoes will finish cooking in the skillet and will hold their shape better when cooking in the skillet.
Step 5: Warm cast-iron skillet to medium heat with olive oil, and add onions and garlic, saute for about 10 minutes.
Step 6: Once the onions start to brown, add the chorizo and let it get crispy, adjust the temperature on the skillet as needed. Let the onions caramelize, and mix periodically for about 20 minutes.
Step 7: Remove the chorizo and onions and place them in a bowl, leave the oil in the skillet. Drain the potatoes and place them in the skillet as a single layer patting down the potatoes and sprinkling kosher salt on top. Cook on medium heat for about 7 minutes until they become crispy potatoes on the bottom, once that happens flip the potatoes onto the other side. Add oil if needed and cook the potatoes until they are golden brown.
Step 8: When the potatoes are done return the chorizo and onions to the pan. Mix together and top with parsley and salt and pepper.
Step 9: Spoon into a serving dish and top with some hot sauce, we use Peri Peri Piri Piri Portuguese Spice Hot Sauce. Enjoy!
Lifestyle Diet
- Low-Carb: Too many potatoes for a low-carb diet
- Gluten-Free: Yes
- Vegetarian: No - can remove the chorizo for plant-based sauage
- Vegan: No - can remove the chorizo for vegan sausage
Variations
This recipe can make delicious side dishes, here are a few that I have done that create a great flavor for the skillet potatoes and onion recipe.
- Make the potatoes and a nice steak to have for dinner.
- Pork chops are another favorite to have with the potatoes and onion recipe.
- Instead of using the chorizo, add bell peppers instead and create a vegan dish.
Tips And Tricks
- The sliced onions are what give the extra flavor to the potato dish so I cook them long and slow to caramelized onions.
- Leftover potatoes are great to use for this dish.
- To get a crispy exterior set the potatoes in a bottom layer and let them get crispy before you flip then repeat until the potatoes are all crispy.
- Cut the potatoes about the same size and in small slices so they will all cook evenly.
- Chili powder is great to use for that extra spice.
Frequently Asked Questions
Can I make it ahead of time?
This recipe is a great thing to make ahead of time and just warm up in the oven the next day.
Have Leftovers?
If it's not all gobbled up, it's perfect the next morning for breakfast so I store it in an airtight container.
What type of potato to use?
A potato is a potato to me, but not to my mother. Here is the difference between the following potatoes.
- Russet potatoes - dry, fluffy, floury texture with a mild earthy taste.
- Waxy potatoes - are high in moisture and sugar while being low in starch.
- Red potatoes - are loaded with fiber, B vitamins, iron, and potassium.
- Yukon gold potatoes - are a combination of starchy and waxy properties and are the most common potato around.
- New potatoes - freshly dug and brought to market without curing.
I hope you love this recipe as much as I enjoy eating it. No matter how much I make my husband always finishes the dish. See ya next time as my quest continues in search of the perfect bite!
More Portuguese Recipes to Enjoy
★ Like this post? ★ Tried this recipe? Give it a star rating below! ★ Let us know in the comments below or on social media and tag us @LizzyLovesFoods You can connect with us on Instagram and Facebook account or on Pinterest. Don’t forget to sign up for our newsletter & stay up to date with our latest Recipes from Around the World.
Fried Potatoes and Onion Recipe with Chorizo
Equipment
- 1 cast-iron skillet
Ingredients
- 6 Red Potatoes medium size
- 1 Sweet Yellow Onions chopped
- 1 Chorizo sliced in bite size
- 2 Garlic Cloves sliced
- ¼ cup Fresh Parsley chopped
- Salt and Black Pepper
Instructions
- Slices onions evenly.
- Slice chorizo into bite sizes.
- Cut potatoes in bite-size in equal sizes.
- In a medium, pot adds water with salt and add potatoes. Cook on medium heat for about 15 minutes. Test the potato with a fork to see if it is almost cooked. Drain and set aside. The potatoes will finish cooking in the skillet and will hold their shape better when cooking in the skillet.
- Warm cast-iron skillet to medium heat with olive oil, and add onions and garlic, saute for about 10 minutes.
- Once the onions start to brown, add the chorizo and let it get crispy, adjust the temperature on the skillet as needed. Let the onions caramelize, and mix periodically for about 20 minutes.
- Remove the chorizo and onions and place them in a bowl, leave the oil in the skillet. Drain the potatoes and place them in the skillet as a single layer patting down the potatoes and sprinkling kosher salt on top. Cook on medium heat for about 7 minutes until they become crispy potatoes on the bottom, once that happens flip the potatoes onto the other side. Add oil if needed and cook the potatoes until they are golden brown.
- When the potatoes are done return the chorizo and onions to the pan. Mix together and top with parsley and salt and pepper.
- Spoon into a serving dish and top with some hot sauce, we use Peri Peri Piri Piri Portuguese Spice Hot Sauce. Enjoy!
Video
Notes
- The sliced onions are what give the extra flavor to the potato dish so I cook them long and slow to caramelize onions. Leftover potatoes are great to use for this dish.
- To get a crispy exterior set the potatoes in a bottom layer and let them get crispy before you flip then repeat until the potatoes are all crispy.
- Cut the potatoes about the same size and in small slices so they will all cook evenly. Chili powder is great to use for that extra spice.
Lisa
This looks great can’t wait to try it
Lizzy
Thanks, hope you enjoy!