Rinse and scrub the potatoes, then cube into ½-inch chunks. Add the potatoes to a saucepan with a generous pinch of salt and enough water to cover them. Bring to a boil with the lid on.
Once boiling, reduce the heat to simmer for 4-5 minutes, or until potatoes are just tender when pierced with a fork. Drain the water off and set the potatoes aside.
Heat 1-2 tablespoon of olive oil in a large skillet over medium heat. Add the onions and sauté for 2-3 minutes, or until turning translucent.
Turn the heat up to medium-high and add in the potatoes. Cook for another 5-6 minutes to crisp up the outsides.
Add in vegan chorizo and stir gently to combine with the potatoes and onions. Cook for an additional 4-5 minutes, or until the chorizo is heated through.
Taste and season with salt as necessary. Garnish with chopped cilantro, spicy chiles, or salsa, and serve with a side of warm corn tortillas!
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Notes
Optional ingredients are not reflected in the price or calories of our recipes.
Nutritional information is a rough estimate.
Recipe cost calculations are based on ingredients local to us and may vary from recipe-to-recipe.