Mother's Day is almost upon us and we would like to take some time to thank our mother Raquel Weiser. She is the backbone of Weiser Family Farms. You can often find her pulling weeds or planting and fertilizing her roses. We love you Mom and thanks for everything you do! In her honor we are going to post a Mexican inspirered potato recipe.
I hope everyone has a great Mother's Day!
Chorizo Hash Browns*
- 1lb All Red potatoes
- 1/2 cup all-purpose flour
- 2 eggs
- 6 ounces raw beef chorizo
- 1/2 small white onion, chopped
- Salt and freshly ground black pepper
- 1 cup oil or as needed, for frying
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.