I think you’re going to love this simple skillet meal because it’s so easy to add extra stuff to it…read on and you’ll see what I mean.
Oh by the way, I used red potatoes which makes this recipe Whole30® compliant, but not entirely paleo.
That’s an easy fix 
So like I was saying, this is a fantastic baseline recipe that’s awesome as-is. I mean spicy chorizo and potatoes together? Yum! It really does taste as good as it sounds.
But if you’re feeling extra creative – or just have some extra veggies you want to use up – this is probably the perfect, fool-proof recipe to experiment with and still have your meal turn out crazy-delicious.
Here’s what I mean … add some scrambled eggs and you’ve got a wake-up-your-taste-buds egg, potato and chorizo breakfast.
Or add some spinach leaves … toss those in during the final stir so they just wilt a little bit before serving to get some extra greens on your plate.
Or how about sliced zucchini or squash … sauté those a little bit along with the onions and bell peppers and rock on with the recipe as written.
Baby carrots would be a great addition … roast those alongside the potatoes before adding to the skillet.
See what I mean? This is a very versatile recipe! Got something in mind? Add it and I bet you’ll love it.
Hope you enjoy this simple recipe … play around with it, do a little improvising – see what you can come up with.
Be sure and let me know how you made this simple skillet dish your own in the comments below!
Ingredients
- 1 pound baby new potatoes, quartered (substitute with chopped sweet potatoes for full paleo compliance)
- 1 Tbsp olive oil
- 1 tsp oregano
- 1/4 tsp garlic powder
- Salt & pepper to taste
- 8 ounces uncooked Mexican pork chorizo (ground, no additives for Whole30)
- 1/2 cup chopped white onion
- 1 cup diced bell peppers
- 1 Tbsp fresh parsley, chopped
Instructions
- Preheat oven 425º F
- In a medium bowl, add potatoes with olive oil, oregano, and garlic powder. Mix well and season with salt and pepper to taste.
- Spread out potatoes on a baking sheet. Place in center oven and roast about 20 minutes, or until potatoes are golden and tender.
- While potatoes are roasting, cook chorizo in a stovetop skillet over medium-high heat until browned and cooked through. Remove meat from skillet and temporarily set aside.
- Next add onions and peppers to the hot skillet with a little more olive oil if needed. Season with a little salt and pepper if desired. Sauté until tender, about 4-5 minutes.
- Finally, return cooked chorizo to the hot skillet. Add in the roasted potatoes. Stir everything together until warmed through. Garnish with fresh parsley and enjoy.