Mexican and Polish fusion. Serve warm with sour cream and the hot sauce of your choice.
| Prep Time: | 30 mins |
| Cook Time: | 12 mins |
| Total Time: | 42 mins |
| Servings: | 18 |
| Yield: | 18 to 24 latkes |
Ingredients
- 3 russet potatoes, peeled
- 2 eggs, lightly beaten
- salt and ground black pepper to taste
- 1 teaspoon vegetable oil
- 1 (1 pound) package beef chorizo
- 1 yellow onion, diced
- 1 tablespoon vegetable oil
Instructions
- Shred potatoes; wring out excess water in a dish towel. Transfer to a large bowl and mix in eggs. Season with salt and pepper.
- Heat 1 teaspoon oil in a large skillet over medium heat. Add chorizo; cook and stir until browned, 4 to 5 minutes. Drain, reserving 1 teaspoon grease in the skillet. Add onion; cook and stir until translucent, about 4 minutes. Fold into potatoes until well-combined.
- Heat 1 tablespoon oil in another large skillet until almost smoking. Add heaping tablespoonfuls of the potato mixture; press down to flatten slightly. Cook until golden brown, about 2 minutes per side. Continue with remaining potato mixture. Drain on paper towels.
Nutrition Facts
| Calories | 164 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 4 g |
| Sodium | 331 mg |
| Sugars | 1 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
My wife and I love this recipe! We used some turkey chorizo and they turned out perfect.
I loved these. Just had them for lunch. I used Soyrizo instead of chorizo. less greasy. I cooked mine for about 3 minutes per side
I love any type of sausage and Mexican Chorizo is one of my favorites. I cooked the onions with the chorizo and I added dried ground habanero to give it a kick. I fried them a bit longer than called for because I like my potatoes extra crispy. Delicious!