Chorizo Hash Browns Recipes

CHORIZO HASH BROWN CASSEROLE

Steps:

• Preheat oven to 350 degrees and grease a 2-quart or 11x7-inch baking dish.
• Cook and crumble chorizo in a nonstick pan. Once it is crumbled, add onion and jalapeno and cook until onion is soft.
• Transfer chorizo mixture to a medium bowl.
• Leave the grease from the chorizo in the pan and add the olive oil to it.
• Heat over medium-high heat and add the Simply Potatoes Hash Browns. Cook just long enough to brown the hash browns some and then transfer them to the prepared baking dish. Season to taste with salt and pepper.
• In a small bowl, whisk together the sour cream and egg. Pour on top of hash browns and use a rubber spatula or wooden spoon to mix into the hash browns.
• Add enchilada sauce to bowl with chorizo mixture and stir to combine. Add chorizo mixture on top of hash browns.
• Sprinkle cheese on top. Cover with aluminum foil and bake for 30 minutes.
• Uncover and bake 10 more minutes.
• Sprinkle fresh cilantro on top if desired.

CHORIZO-POTATO HASH BROWNS WITH BLACK BEANS AND SALSA VERDE

Steps:

• For the black beans: Combine the black beans, 1/2 cup water, coriander and cumin in a small saucepan. Bring to a simmer over medium heat and cook until heated through. Keep warm.
• For the salsa verde: In a bowl, combine the tomatillos, lime juice, cilantro, red onions, olive oil and honey to taste. Season with salt and pepper. Set aside.
• For the hash browns: Put the potatoes in a large pot of salted water and bring to a boil over high heat. Cook until very tender, about 10 minutes. Drain and set aside.
• Heat the canola oil in a large cast-iron skillet over high heat. Add the chorizo and cook until brown and separated into small pieces. Add the butter, then add the potatoes, breaking them up and pressing them down a bit using a potato masher. Stir the potatoes and sprinkle them with salt and pepper. Add the Monterey Jack and cotija. When the Monterey Jack gets melty, stir in the cilantro.
• To serve: Set a ring mold on a plate and press some of the hash brown mixture into the mold. (If you don't have a ring mold, just spoon some of the hash browns onto a plate.) Unmold and spoon some of the black beans over the hash browns. Top with an egg and some salsa verde. Garnish with cotija, cilantro, green onions and a dusting of ancho powder.

CHORIZO HASH BROWNS

Steps:

• Cook onion, scallions, and garlic in 1 tablespoon oil in a 12-inch nonstick skillet over medium heat, stirring occasionally, until softened, 3 to 5 minutes.
• Peel potatoes and coarsely grate. Squeeze any excess water from potatoes and mix with onion mixture, chorizo, parsley, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until combined well.
• Wipe out skillet and heat butter and remaining tablespoon oil over medium heat until butter is melted. Add potato mixture, spreading evenly in skillet and pressing gently to flatten. Cook over medium heat until crisp and golden, 8 to 10 minutes. Invert a large plate over skillet. Holding plate and skillet tightly together, invert hash browns onto plate. Slide back into skillet and press gently to flatten. Cook until golden and cooked through, 8 to 10 minutes more. Cut into wedges and serve.