Idaho Potatoes and Chorizo

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Idaho Potatoes and Chorizo Casserole
Idaho Potatoes and Chorizo Casserole

I absolutely love potatoes you can combine them with many flavors, and this Idaho Potatoes and Chorizo Casserole is one of my favorite family recipes because is full of flavor and so versatile. The inspiration behind this dish is my Latino heritage and the surprise I got from Idaho Potatoes when I won the #winspuds challenge during the Orlando Food and Wine Conference; so few weeks ago I received a big shipment of these fresh potatoes directly from Sun Valley, Idaho. When I opened that box of potatoes I smelled the freshness and richness of the Sun Valley soil where potatoes are grown that is why it is called the Magic Valley of Southern Idaho. Now that I have inspired you to prepare this dish here are the ingredients you will need:

Idaho Potatoes and Chorizo Casserole Ingredients
Idaho Potatoes and Chorizo Casserole Ingredients


  • 3 fresh Idaho potatoes
  • 1 1/2 cups of chopped white onion
  • 2 cups of Spanish chorizo cut in cubes
  • 1 or 2 jalapeño chiles chopped, deveined and without seeds
  • 1 teaspoon of olive oil
  • 1/2 cup of vegetable broth or water
  • 1 teaspoon of ground cumin
  • Salt and pepper

Preparation time: 30 minutes. Serves 6 guests. Cost per person less than a $0.50 depending on local market ingredients cost. You will need a chopping block, a chef’s knife, a potato peeler, a sauteing pan and a wooden spoon.

Start by doing your prep, this is peeling the potatoes and cutting the onion, the chorizo and the jalapeños. Place the sauteing pan in the stove on high and add the oil, then add the chorizo and fry until golden brown. Then add the onion, the jalapeños and the potatoes and stir. Add the condiments and the broth. lower the flame and cover. Let the casserole simmer until potatoes are tender.

Cooking Idaho Potatoes and Chorizo Casserole
Cooking Idaho Potatoes and Chorizo Casserole

You can serve as a side dish for your meat main course, with scramble eggs for breakfast or prepare sopes, another favorite of my Mexican cuisine repertoire. Sopes are corn cakes that you make with corn flour which you can find in the Latino isle in the store. Follow the instructions on the package to prepare the “masa” and this process:

How to make sopes with corn flower
How to make sopes with corn flower

Then to stuff the sopes add a spoon of refried black beans, then add another spoon of the Idaho Potatoes and Chorizo, top with queso fresco and drizzle with salsa verde.

Sopes with Idaho Potatoes and Chorizo
Sopes with Idaho Potatoes and Chorizo

Hoping you liked this recipe  that you can enjoy preparing with the kids. Looking forward to hear how you and your family liked it!

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Paula -Growing Up Bilingual

Love sopes, love chorizo and love me some spuds. This looks delicious!

Bohemian Babushka (@BBabushka)

Congrats on your win mujer!! By the looks of it, era well deserved. Que rico! BB2U

Teresa Garza

Que delicia…. Ojalá me pueda poner a preparar esta deliciosa receta.. Se ve como dice Diana…. espectacular..

Diana Rodriguez - Entre Compras y El Hogar

Mmm pero que delicia, se ven espectaculares!

Veronica Cervera

Me recuerdan a las papas riojanas, pero estas tuyas con picante seguro me van a gustar más. Y en los sopes ni se diga. Mmmmmm. Tengo que hacerlo todito en casa. Gracias por este post divino.
Besitos y buen finde.

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