Chorizo Hash Browns

Ingredients for Chorizo Hash Browns

• 1 small onion, finely chopped

• 3 spring onions, finely chopped

• 1 garlic clove, minced

• 2 tablespoons extra-virgin olive oil, divided

• 900g russet (baking) potatoes (about 3)

• 1 1/2 to 60g Spanish chorizo (cured spiced pork sausage), casing removed and sausage finely chopped (1/2 cup)

• 1/4 cup chopped flat-leaf parsley

• 1/8 teaspoons paprika

• 1 tablespoon unsalted butter

Cook onion, spring onions, 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 teaspoons salt, and 1/4 teaspoons 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.