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Mexican longaniza sausage cooked with crispy potatoes, onions, and chiles. A hearty, protein-rich breakfast or dinner dish that satisfies the whole family with bold, spiced flavors.
Peel and dice the russet potatoes into 1/2-inch cubes. Soak them in cold water for 10 minutes to remove excess starch, then drain and pat dry thoroughly.
Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium heat. Add the potatoes in a single layer and cook, stirring occasionally, until golden and crispy on the outside and tender inside, about 12-15 minutes. Remove potatoes and set aside.
In the same skillet, add another tablespoon of oil if needed, then sauté diced onions and chopped jalapeños over medium heat until onions turn translucent and jalapeños soften, about 3-4 minutes.
Add the longaniza sausage, casings removed, to the skillet with the onion and pepper mixture. Break up the sausage with a spatula and cook over medium-high heat until well browned and fully cooked, 6-8 minutes.
Return the crispy potatoes to the skillet, sprinkle in kosher salt, black pepper, and ground cumin, and gently fold all ingredients together. Increase heat slightly, stir well, and cook for another 2 minutes to blend flavors. Serve hot.
