Sauteed Potatoes with Chorizo

• 1 tablespoon vegetable oil
• 10 ounces Mexican pork chorizo, casings removed*
• 1 small onion, diced
• 1 pound red skinned new potatoes, cut into small (1/4-inch) dice, and boiled
• Kosher salt and fresh ground black pepper

1. Heat the oil in a heavy large skillet over medium-high heat.
2. Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes.
3. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil.
4. Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat.
5. Add the onions and boiled potatoes and saute until brown, about 12 minutes.
6. Stir in the cooked chorizo and season with just a little salt and pepper, to taste.
7. Transfer to a serving bowl and serve.

vegetable oil, pork chorizo, onion, red skinned new potatoes, kosher salt

Taken from www.foodnetwork.com/recipes/marcela-valladolid/sauteed-potatoes-with-chorizo-recipe.html (may not work)