Dairy-Free Chorizo and Potato Skillet

Ingredients

• 1 lb Argentine chorizo
• 1.5 lb Potatoes
• 1 medium Onion
• 1 medium Red bell pepper
• 2 tbsp Olive oil
• 1/2 tsp Smoked paprika
• 1/2 tsp Dried oregano
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Prepare your ingredients: Peel and cut the 1.5 lb potatoes into 1-inch cubes. Dice the 1 medium onion and the 1 medium red bell pepper into 1/2-inch pieces. Remove the 1 lb Argentine chorizo from its casing and crumble it into bite-sized pieces.
2. 2Heat the 2 tbsp olive oil in a large 12-inch skillet over medium-high heat (400°F / 200°C). Add the cubed potatoes and cook for 10-12 minutes, stirring occasionally, until they are golden brown and crispy on the outside.
3. 3Add the crumbled chorizo, diced onion, and diced red bell pepper to the skillet with the potatoes. Continue to cook for 8-10 minutes, stirring often, until the chorizo is fully cooked through (no longer pink) and the vegetables have softened.
4. 4Stir in the 1/2 tsp smoked paprika, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute more, stirring constantly, until the spices are fragrant.
5. 5Serve the chorizo and potato mixture hot directly from the skillet.

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