| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 to 6 servings (or about 3 cups) |
Ingredients
- 1 tablespoon vegetable oil
- 10 ounces Mexican pork chorizo, casings removed (see Cook’s Note)
- 1 small onion, diced
- 1 pound red skinned new potatoes, cut into small (1/4-inch) dice, and boiled
- Kosher salt and fresh ground black pepper
Instructions
- Heat the oil in a heavy large skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat. Add the onions and boiled potatoes and saute until brown, about 12 minutes. Stir in the cooked chorizo and season with just a little salt and pepper, to taste. Transfer to a serving bowl and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 208 |
| Total Fat | 12 g |
| Saturated Fat | 4 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 10 g |
| Cholesterol | 35 mg |
| Sodium | 1092 mg |
Reviews
This was great. I used russet potatoes and made burritos for my family. Loved it.
Terrific and quick. I substituted with sweet potatoes
I am amused at people so surprised at the recipe, like what…you’ve never had Hash Browns before? Hash Browns is this, and while the chorizo sausage is a nice twist, the whole idea of Hash Browns is to put what you like into it. My mom would cut left over ham into it and a dash of Worcestshire sauce and I do the same, or spicy sausage of some sort. I also add diced red peppers, diced jalapeno and whatever I feel like, a dash or two of hot sauce. That is Hash Browns. Multiple countries claim it’s origins, but it’s a standard creation base with people tweaking it. Just like here. I also make it with chorizo at times because it gives it a different texture and flavour, but…she’s done very well with her version, although I don’t think salt is needed if you add different spices, but have none of you made Hash Browns? LOL
So simple and delicious! Clicked on the video and went right to the video demonstration.
I sat here forever waiting for the video to play but watch 9 commercials with no end in site. It’s the same experience every time I’m on the Food Network but the clincher is the wrong video will always play. What. Game are you playing. It’s worse than click bait because you never get what you’re seeking
YUM!
Delicious but I added eggs
I made the chorizo spiced/oil and instead of adding the meat I let the seasoned oil cool and then added it to a flank steak like a marinade. Then massaged the sauce all over the meat in a bag and let it rest fora bit. I then smoked the meat over mesquite wood and I was a huge hit with this dish at a potluck! We loved the sauce so much that i doubled the recipe and keep it in a air tight jar like a hot chili oil at a Chinese restaurant. Everyone loves the drizzle a spoonful over veggies or eggs. I’ve even used a drizzle as a salad dressing with a good flavored balsamic vinaigrette
Yum yum yum