Ingredients
Scale
- 12-14 oz sugar-free chorizo (I use Mulay's or Pederson's)
- about 5-6 medium gold potatoes, diced (about 4 cups worth)
- 1 medium green pepper, diced
- 1 medium red pepper, diced
- 1 cup chopped white onion
- 1-2 tbs avocado oil
- 1 tsp minced garlic
- optional: cilantro and avocado for garnish
Instructions
- Heat 1 tbsp of avocado oil in a large skillet on medium high heat
- Add in garlic and onion, sautéing for 1-2 minutes until onion is translucent
- Add in chorizo and cook until done, breaking into crumbles
- Set chorizo aside on a plate lined with a paper towel to soak up the excess grease
- Add diced potato to pan (with an additional tablespoon of avocado oil if needed)
- Cook until potato begins to soften (about 5 minutes) and then add diced peppers
- Once potatoes and peppers are cooked through and tender, add in chorizo and mix well
- Garnish with cilantro and avocado and serve!
