Recipe: Tasty Loaded Chorizo Potatoes

Loaded Chorizo Potatoes. Chorizo-loaded potatoes are about to become your go-to for festive season sides, methinks. This baby is the work of Marley Spoon and was shared by their Head of Culinary, Olivia Andrews. Your new favourite side recipe: Chorizo Loaded Potatoes Loaded Cheesy Chorizo Potatoes are sure to please your friends and family.

My husband is a meat and potato guy so he enjoys when I make any potato recipe. He particularly enjoys this recipe because it's oozing with melted cheese and loaded with Pork Chorizo. My daughter on the other hand, loves this recipe for the Crema Mexicana. You can have Loaded Chorizo Potatoes using 8 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Loaded Chorizo Potatoes

1. You need 10-12 of small potatoes or as needed, quartered.
2. It's 2 of Red Onions, diced.
3. You need 4-6 of garlic cloves, finely chopped.
4. You need of Smoked Paprika to taste.
5. Prepare of Bacon as needed, diced.
6. Prepare 1/2 of Chorizo, sliced or diced.
7. It's as needed of Grated cheese of choice.
8. It's as needed of Spring onions, diced.

She is not a picky eater, but she does have a preference for the crema topping and keeps asking for. Fresh chorizo is raw, made with ground pork, and resembles hot Italian sausage in texture and appearance. Dry chorizo also looks like sausage, but more like cured sausages and salame. Potatoes are low in calories and loaded with important nutrients like potassium, fiber, vitamin C, and complex carbohydrates.

Loaded Chorizo Potatoes step by step

1. Layer in order potatoes, onions, chorizo, garlic, paprika, bacon and cheese in a slow cooker.
2. Repeat process once or twice more depending how much ingredients there are. Finish with a layer of cheese..
3. Cook on low for 7 hours..
4. At the 5 hour mark sprinkle the spring onions on top and cook for the remaining time..

Definitely not on the healthy list. If you want to reduce the amount of grease in the meal, cook the chorizo and bacon separately and drain before adding to the slow cooker. Wet the potatoes, shake off any excess water and sprinkle all over with the sea salt flakes. Brush the salt off the potatoes and cut in half lengthwise. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil.