Dairy-Free Chorizo and Potato Skillet

Ingredients

• about 450 g Argentine chorizo
• about 680 g 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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your ingredients: Peel and cut the about 680 g potatoes into 2.54 cm cubes. Dice the 1 medium onion and the 1 medium red bell pepper into 1.27 cm pieces. Remove the about 450 g Argentine chorizo from its casing and crumble it into bite-sized pieces.
2. 2Heat the 2 tbsp olive oil in a large 30.48 cm skillet over medium-high heat (204.4°C / 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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