Mexican papas with chorizo

There's nothing quite like waking up to the smell of a hearty Mexican breakfast, and my go-to is always these delicious chorizo and egg papas. It’s a dish that brings so much warmth and flavor, perfect for a weekend brunch or even a quick weekday meal if you do a little prep! For a truly authentic taste, you'll want some good quality Mexican chorizo – the kind that crumbles and renders out delicious red oil. About a pound usually works for 4-6 servings. Then, of course, potatoes! Russet or Yukon Gold are fantastic for getting those crispy edges. I usually cube about 3-4 medium potatoes. Don't forget a dozen eggs, about half an onion (diced), a couple of cloves of garlic (minced), and your favorite salsa for serving. A little oil for cooking, salt, and pepper are essentials too. Cooking 'On the Blackstone' makes this dish incredibly easy and gives it that perfect diner-style crispness. I heat my griddle to a medium-high heat. First, I like to get my diced potatoes down. A little trick for super crispy papas is to either par-boil them for about 5-7 minutes before tossing them onto the griddle, or give them a good soak in cold water for 30 minutes, then pat them completely dry. This softens them slightly, so they cook faster and get crispier without burning. Spread them out in a single layer with a touch of oil and let them get golden brown, flipping occasionally until tender and crispy. Once the potatoes are almost done, push them to one side of the griddle. On the other side, add your Mexican chorizo. Break it up with your spatula and cook until it's nicely browned and the fat has rendered. Then, you can add your diced onions and minced garlic, letting them soften beautifully in that delicious chorizo fat. Finally, scramble your eggs right on the griddle. I sometimes mix the eggs with a splash of milk or cream for extra fluffiness. Once the eggs are nearly set, mix everything together – the glorious chorizo, onions, and those crispy potatoes – creating a fantastic blend of 'chorizo papas + eggs'. Serve immediately with warm corn or flour tortillas, a dollop of sour cream or Mexican crema, fresh avocado slices, and a generous pour of your favorite hot sauce or salsa. If you’re feeling extra, a sprinkle of fresh cilantro and Cotija cheese really elevates it. For a 'papas rancheras' twist, once your chorizo and potato mixture is ready, top it with a good spoonful of your favorite ranchera sauce and let it simmer for a few minutes before adding the eggs. You can also add diced bell peppers or jalapeños with the onions for an extra kick and veggie boost. This dish is truly a customizable 'Mexican breakfast with potatoes' that everyone will love! What I love most is how versatile this dish is and how it truly satisfies that craving for a hearty, flavorful breakfast. It’s simple, delicious, and perfectly captures the essence of a comforting homemade meal. Plus, with the Blackstone, cleanup is a breeze, which means more time enjoying company and less time scrubbing!