Mashed potatoes are good. Smashed potatoes might be even better, especially when they’re topped with chorizo, cheese, guacamole, and fresh cilantro!
I am breaking out of my pattern of only posting breakfast recipes with this winner.
The inspiration started with a pin from my Grandma who spotted this amazing recipe:
Spiced Mini Waffle Sandwiches with Chicken Chorizo and Guacamole by Climbing Grier Mountain
I was in love with all parts of the recipe so I grabbed chorizo and guacamole on my next grocery visit.
That week I also saw this recipe:
Crispy Smashed Potatoes on Shutterbean
I decided to combine the two recipes and sub crispy-creamy potatoes for the waffle.
I still need to make a waffle sandwich someday. Ever since my sweet mom got me my waffle-maker, I’ve been totally hooked on waffle-makin’. When I find my favorite recipe, I’ll be sure to share it.
For this recipe, you can use your favorite homemade guacamole recipe or go the lazy route like I did and buy pre-made.
The chorizo is a nice zippy addition. The patties may fall apart a bit, but your potato-chorizo-guacamole stacks will still look great.
6-7 small creamy potatoes (red or yellow)
olive oil, sea salt, pepper
1/2 pound chorizo
cheddar cheese, about 1/2 cup
freshly chopped cilantro for garnish
Cook potatoes in boiling water until fork-tender, about 20 minutes.
Let cool slightly, then smash until about a 1/2″ thick. Place on baking sheet and lightly brush with olive oil and season with salt and pepper.
Bake in 450 degree oven for 25-30 minutes.
Form chorizo into 6-7 small patties, 2-3 inches wide. Cook both sides on medium-high heat.
Top smashed potatoes with cheddar cheese, chorizo patty, guacamole, then fresh cilantro.
Thanks for stopping by – have a good one!