Potatoes with Mexican Chorizo
yield: 8
total time: 50 minutes
Ingredients
- 1 1/2 tablespoons kosher salt plus more to taste
- 7 1/2 pounds russet potatoes washed, peeled, and diced into roughly 1/4-inch cubes
- 10 ounces chorizo store-bought or homemade Mexican, raw, casings removed
- 1 cup cheese shredded queso quesadilla, see LC Note above
Nutrition
- Calories : 550 calories
- Carbohydrate : 77 grams
- Cholesterol : 45 milligrams
- Fat : 18 grams
- Fiber : 4 grams
- Protein : 21 grams
- SaturatedFat : 8 grams
- Sodium : 1890 milligrams
- Sugar : 4 grams
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