Thank Goodness I Got Married!

As much as I love Keto Chorizo now I almost hate to admit that I never had Chorizo N’ Papas at all until I met my husband’s family. Once I had it though… game over. I had to get the recipe!

Looking for a recipe I found that what my husband called Chorizo N’ Papas was known by many different names- Chorizo N’ Papas, Papas con Chorizo, even Mexican Seasoned Sausage and Potatoes! And each recipe is as different as the person making it. Thusly, I started with his family’s recipe and over the years of making Chorizo N’ Papas in our own home, I have added my own touches, perfecting it to our tastes.

Becoming Keto Chorizo

When we began our Keto lifestyle in 2017 the recipe evolved again to become this, Keto Chorizo N’ Papas. Not only is it our favorite keto breakfast but it truly is our go-to dish when we have houseguests. So far none of them have a clue they’re eating radishes instead of potatoes! (Though they might now that I’ve made this post- lol!)

Do you have non-keto recipes you miss?

Imagining life without our favorite breakfast forced my hand to make our Keto Chorizo N’ Papas– I hope you love it as much as we do! What non-keto recipe are you missing? Let me know in the comments below, I would love to try to Keto-fy it for you!

Keto Chorizo & "Papas"

Yield: 4 servings

Minimal ingredients and effortless prep. All the rich flavors of traditional Chorizo and Papas brightened with creamy cheese, fresh herbs, and without the massive carb count! All in all, this a favorite at our home!

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Ingredients

• 1 Tbsp Avocado Oil
• 1 c (4 oz) Onion, diced
• 20 oz Radishes, thinly sliced
• 1 c water, divided
• 1 lb Mexican Chorizo
• 8 oz Cheddar OR Your Favorite Cheese (it will change the macros but you could use pepper jack, gouda or even cojita!)
• 1/2 c (.3 oz) Loose Leaf Cilantro, chopped (optional)
• To serve: 4 large Eggs and/or your favorite low carb tortillas

Instructions

1. Preheat the oven to 350.
2. Heat avocado oil over medium high heat in oven safe pan*. Add onion and radishes. Saute until the onions start to sweat, stirring frequently. Add enough water to barely cover the bottom of your pan then cover to steam.
3. Brown, stirring to just enough to avoid burning and adding water as needed, until radishes are softened.
4. Stir in Mexican chorizo, breaking it up thoroughly.
5. Spread chorizo mixture evenly across the bottom of your pan.
6. Bake 12-15 minutes until chorizo is cooked through.
7. Meanwhile, cook your eggs as preferred.
8. Remove chorizo from oven, add cheese across top and return to over until cheese is melted.
9. Sprinkle with cilantro, if desired, and serve with eggs or in your favorite low carb tortillas.

Notes

*If you don't have an oven safe pan you can transfer the chorizo to a casserole dish or baking sheet in step 5.

Nutrition Information:

Yield: 4 Serving Size: 1/4 recipe
Amount Per Serving: Calories: 509Total Fat: 40.8gSaturated Fat: 20.4gTrans Fat: .7gUnsaturated Fat: 00gCholesterol: 147.8mgSodium: 939.1mgCarbohydrates: 10.4gFiber: 5gSugar: 4gProtein: 23.9g

Optional ingredients are not included in nutritional information. Nutritional information isn't always accurate due to variations in ingredients- Such as the chorizo. I encourage you to calculate your own nutritional information to ensure accuracy for your macros.