Papas con Chorizo

Peel the Yukon Gold potatoes and dice them into 1.5 cm cubes.

Remove the casing from the Mexican chorizo, if present, and crumble it into a large skillet over medium heat.

Cook the Mexican chorizo, breaking it up with a spoon, until it is fully cooked through and has rendered its fat, about 8-10 minutes. Remove the cooked Mexican chorizo from the skillet with a slotted spoon, leaving the rendered fat in the pan.