Yucca Hash Browns With Chorizo 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.

CRISPY YUCCA HASH

Steps:

• Peel the yucca and cut into 1-inch cubes. Place in a large pot of salted water and bring to a boil. Simmer and cook until tender, about 15 minutes. Drain and allow to cool.
• Set a large skillet or saute pan over medium-high heat. Add the oil and fry the yucca until crispy, 10 to 12 minutes. Transfer to a paper towel-lined plate to drain and season with salt. Add the peppers, garlic and onions to the pan and saute until well caramelized, 7 to 8 minutes. Season with salt and pepper. Fold the corn, peas and crispy fried yucca back into the pan and heat through. Season with salt, pepper and paprika. Toss to combine everything and serve hot.

YUCCA HASH BROWNS WITH BACON, ONION AND LIME-CILANTRO MOJO

Steps:

• For the mojo: Stir together the lime juice, cilantro, vinegar, honey, garlic, chiles and some salt and black pepper in a small bowl and let sit at room temperature while you prepare the hash, to allow the flavors to meld.
• For the yucca hash: Put the yucca, bay leaf and garlic in a large saucepan and cover with cold water by 2 inches. Sprinkle the water with salt and black pepper. Bring the water to a boil, and then reduce the heat to a simmer. Cook the yucca until just tender, but not falling apart. Drain well in a colander, then transfer to a paper-towel-lined baking sheet to drain again. Discard the garlic and bay leaf.
• Heat a large cast-iron pan or griddle over medium-high heat. Add the oil and bacon and cook until the fat is rendered and the bacon is crisp. Remove with a slotted spoon to a paper-towel-lined plate. Add the cumin and onions and cook until soft, about 4 minutes. Add the yucca and cooked bacon and season with salt and pepper. Cook the hash, pressing with a spatula, until the bottom is crisp and dark brown. Turn the yucca pieces using a spatula and repeat pressing and browning until brown and crisp on all sides. Transfer to a platter and drizzle with the lime-cilantro mojo.

MEXICAN CHORIZO AND POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large skillet over medium-high heat. Cook and stir ground beef, chorizo, and onion until meat is browned and crumbly, 5 to 7 minutes. Season with chili powder, cumin, paprika, salt, coriander, and black pepper. Add black beans, tomatoes, and corn; cook and stir until heated through, about 5 minutes. Transfer mixture to a 2-quart baking dish.
• Combine cream cheese and butter in a microwave-safe bowl; heat on high until melted, about 1 minute. Stir cream cheese mixture until smooth; spread over meat mixture. Layer hash browns over cream cheese mixture and top with Cheddar cheese.
• Bake in the preheated oven until cheese is melted and potatoes are lightly brown, 30 to 40 minutes. Serve with shredded lettuce and guacamole.

CHORIZO HASH BROWNS

Steps:

• Using a box grater or shredding blade of a food processor, shred the potatoes. Rinse until the water is clear. Drain. Dump the shredded potatoes onto a clean kitchen towel. Squeeze to remove all excess water. Add the shredded potato into a large mixing bowl along with the flour and eggs. Mix well.
• Cook the chorizo in a large nonstick skillet over medium heat, breaking any lumps, until it begins to crumble and is cooked through. Add the onions and saute until translucent, about 3 minutes. Season with salt and pepper. Add the chorizo-onion mixture to the shredded potatoes. Mix to combine.
• Heat about 1/4 inch of oil in a large, heavy skillet over medium-high heat. When the oil is sizzling hot, place the mixture in separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take 3 to 5 minutes per side. Transfer hash browns to a paper-lined plate and drain. Season with 1/2 teaspoon pepper and serve immediately.

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.

CHORIZO BREAKFAST BURRITOS

Steps:

• Generously coat a large frying pan with cooking spray. Cook and stir chorizo over medium high heat until well browned and crumbled. Add onion and chile pepper, and continue cooking until onion is tender.
• Beat eggs in a bowl, and add to chorizo mixture. Reduce heat to medium-low, and continue cooking and stirring until eggs are scrambled and no longer runny.
• Warm flour tortillas in the microwave for 30 seconds. Spoon mixture into the middle of each tortilla and top with shredded Cheddar cheese. Roll up like a burrito, and enjoy!