Oaxacan Mexico Fried Potato Skillet

Prep Time
Cook Time
Ready In

Recipe: #40540

April 23, 2023

"Serve with eggs anyway you like them cooked. I think you could use a couple of cans of cubed potatoes, drained for a faster breakfast."

Original is 4 servings


  • Serving Size: 1 (609.3 g)
  • Calories 827.1
  • Total Fat - 44.5 g
  • Saturated Fat - 16.5 g
  • Cholesterol - 81.6 mg
  • Sodium - 1712 mg
  • Total Carbohydrate - 71.5 g
  • Dietary Fiber - 12.3 g
  • Sugars - 8.3 g
  • Protein - 38.2 g
  • Calcium - 610.3 mg
  • Iron - 3.7 mg
  • Vitamin C - 52.7 mg
  • Thiamin - 0.7 mg

Step by Step Method

Step 1

Parboiled potatoes until almost done and drain well.

Step 2

Heat a little olive oil in a deep skillet over medium heat and cook the potato cubes until golden brown, about 10 minutes, stirring occasionally.

Step 3

Once golden, remove the potatoes from the pan and reserve.

Step 4

Pour a little more oil into the same pan and fry the onion, peppers and garlic over medium heat.

Step 5

Once they have a bright color add the chorizo and fry, use a spoon to break the chorizo into smaller pieces.

Step 6

When it starts to get a more golden hue add the tomato and mix.

Step 7

Return the potatoes to the skillet and season to taste with oregano salt and pepper.

Step 8

Cook for 6 more minutes.

Step 9

Add the shredded Oaxaca cheese to cover the top.

Step 10

Garnish with cilantro, warmed tortillas (corn but you can use flour) and green sauce.


No special items needed.

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