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| Chorizo Latkes |
"A Polish-Mexican fusion. Serve while warm with sour cream and your choice of hot sauce."
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 :
| Prep : 30M | Cook : 18M | Ready in : 42M |
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- 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.
Notes :
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