Stuffed Potatoes with Ham and Chorizo


  • 4 lbs of medium red potatoes
  • Salt
  • 4 oz. of ground Spanish chorizo
  • 1/2 white onion, finely chopped or crushed in a food processor
  • 4 oz. of ground ham
  • 1/2 cup of flour (optional)
  • 3 eggs
  • Pepper
  • 2 cups of panko or breadcrumbs
  • 1 liter of vegetable oil
  • Yellow pepper cream


  • Serving Size: 4
  • Cook time: 60 Minutes

This recipe for potatoes with ham and chorizo is a perfect snack to share with your friends and family during the holidays!

  1. Peel the potatoes and cut them into 4 pieces. Place them in a large pot filled with water so as to cover them, and add a teaspoon of salt. Cook them over medium-high heat for 20-25 minutes, depending on the size of the potatoes. You can check if they are ready by pricking them with a fork. If ready, the fork should easily reach the center of the potatoes. Drain and set aside.
  2. While the potatoes are cooking, heat a pan over medium heat and put the ground chorizo in it. When it begins to release the fat after a couple of minutes, add the crushed onion and mix well. Keep stirring and cook for 7-8 minutes, until caramelized. Then, add the ground ham, mix well and continue cooking for 4-5 minutes. Once ready, put the mixture in a bowl and set aside.
  3. Mash the potatoes in a large bowl, little by little, making sure they become smooth.
  4. Take about 2 tablespoons of the mashed potatoes and make a little ball, open a hole in the middle, and take a spoonful of the picadillo mix. Place the ball on a plate or on aluminum foil. Do the same with the rest of the mashed potatoes, the ham and chorizo mix.
  5. You can dip them in flour before coating them with egg, but this step is not essential.
  6. Whisk the eggs in a medium bowl and season them with salt and pepper. Pour half the panko or breadcrumbs in a wider bowl, such as a salad serving dish. Dip the stuffed potatoes in the egg and then the breadcrumbs. Place them back in the same place. When you run out of breadcrumbs, put the remainder in the bowl until all the potatoes are breaded.
  7. Heat the oil in an electric fryer or deep casserole. It is preferable that the potatoes are completely covered at the time of frying. The temperature of the fryer should reach 375⁰ F (190⁰ C) and if you are frying them in a pan, check that the oil is hot by throwing in a piece of bread. The bread should rise and brown immediately.
  8. Fry the potatoes in batches of 2 or 3 (depending on how big your fryer is) for about 3 minutes. Before placing them in the oil, very carefully try to shake off the excess breadcrumbs. When golden brown, place them on a plate over paper towels to drain the fat.
  9. Serve with the yellow pepper cream or your favorite sauce on the side.

Recipe by La Cocina de Vero –