How do you make your chorizo crispy?
The trick here is to use medium-high heat, a heavy-bottomed pan (preferably cast-iron), and to cook the chorizo separately from the potatoes. Also, make sure you keep cooking it past when you might think it’s “done.” It might be completely safe to eat, but in order to get crispy bits, keep pushing the meat around for a few extra minutes until at least some of it gets really dark and crispy.