Chorizo Stuffed Hash Browns Food

CHORIZO HASH BROWNS

Steps:

• Cook onion, scallions, 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 teaspoon salt, and 1/4 teaspoon 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.

STUFFED HASH BROWNS

Steps:

• In a large bowl, toss potatoes with onion, salt and pepper. In a small cast-iron or other heavy skillet, heat 2 teaspoons oil over medium heat. Add 1 cup potato mixture, pressing down to flatten with spatula. Cook, without stirring, until bottom is golden brown, 4-5 minutes. Drizzle with 1 teaspoon oil; flip. Cook until bottom is golden brown, 4-5 minutes, sprinkling with 2 tablespoons cheese and 2 tablespoons bacon during the last minute of cooking. , Fold hash browns in half; slide onto plate and keep warm. Repeat with remaining ingredients. Top with sour cream and green onions.

STUFFED HASH BROWNS

Steps:

• Preheat the oven to 225 degrees F.
• Butcher pork into two equal portions.
• Place pork in a roasting pan and apply salt black pepper/garlic, chipotle hot sauce, liquid smoke and aminos, rubbing into all surfaces.
• Cover in foil and roast 8 hours or up to overnight.
• Use spatulas to pull pork and prepare for the grill.
• Heat a cast-iron griddle to 400 to 450 degrees F.
• Apply canola oil to griddle. Place 1 portion (8 ounces) hash browns on canola. Drizzle hash browns with butter substitute.
• Cook until browned perfectly on both sides and the inside is smooth and creamy. Adjust temperature to achieve a sizzle. Never put oil directly on top of the hash brown. When one side is browned, flip and finish the other side.
• Apply 1/3 cup Asiago to grill to melt. Set hash brown on top of Asiago and split hash brown. Apply a Cheddar slice to each side of hash brown. Place pulled pork portion on the non-Asiago side of the hash brown.
• When Asiago has begun to brown, flip that side of hash brown on top of the other and cover to melt internal cheese. Cook a perfect over easy egg for the top. Serve with sourdough toast and drizzle with Jalapeno Sauce. Repeat for remaining portions.
• Mix together the sour cream, jalapenos, mayonnaise, pepper and granulated garlic in a bowl.

YUCCA HASH BROWNS WITH CHORIZO

Steps:

• Peel the yucca, cut it into 3- to 4-inch sections and quarter it lengthwise. Lay the quarters with a cut side down and slice off the core; discard. Cut cored quarters into 1 1/2-inch pieces. Put the yucca in a medium saucepan with salted cold water to cover by a few inches. Bring to a boil over high heat and cook until translucent and just tender but not falling apart, about 15 minutes. Strain, return the yucca to the pot, set over low heat and toss once or twice to dry it out.
• While the yucca boils, put 2 tablespoons of the oil and the chorizo in a large cast-iron skillet over medium-high heat. Cook, stirring occasionally, until the chorizo is browned and just cooked through, about 4 minutes. Transfer to a plate, using a slotted spoon. Add the onions to the skillet, sprinkle with salt and cook, stirring occasionally, until translucent and beginning to soften, about 3 minutes. Add the bell peppers and cook, stirring occasionally, until soft and charred in spots, about 5 minutes. Transfer to the plate with the chorizo.
• Heat the remaining 4 tablespoons oil in the skillet. Add the yucca and sprinkle with salt; using a metal spatula, chop and press the yucca into the hot oil. When it is a little crusty on the bottom, after 1 or 2 minutes, turn the yucca over and keep pressing and turning until you have lots of crispy yucca, about 4 minutes more. Stir in the chorizo-vegetable mixture and heat through.
• Heat a large nonstick skillet on medium heat. Swirl in the butter. Crack the eggs into individual bowls. Add the eggs side by side in the pan. Cook until the outer edges turn opaque, about 1 minute, then cover, lower the heat and cook for 4 minutes. If you want a medium yolk, cook for 5 minutes. Season with salt and pepper to taste.
• Serve the hash browns hot and topped with the fried eggs.

CHORIZO HASH BROWNS

Steps:

• 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.

JALAPENOS STUFFED WITH CHORIZO AND CREAM CHEESE

Steps:

• Heat oil in skillet and saute onion and garlic over medium heat for 2-3 minutes until translucent. Add chorizo and cook for five minutes breaking up meat as it cooks.
• When fully cooked remove skillet from heat. Stir in cream cheese and sour cream. Season to taste with salt.
• Spoon into halved jalapenos and serve.

STUFFED HASH BROWN

Steps:

• Pre-heat oven to 350.
• Heat 15 inch cast iron skillet with 1/3 cup of olive oil.
• Once skillet is hot put 3 cups of Simply Potatoes Shredded Hash Browns in skillet. Once hash brown browns on one side turn over and brown other side.
• In another skillet cook bacon until crisp while hash brown is browning. Once bacon is cooked, drain on a napkin.
• Once hash browns are browned on both sides season with salt and pepper and turn heat down to low.
• In a small bowl combine onions, red peppers, spinach and cilantro. Once combined, add to one side of hash browns.
• Crack eggs directly on top of onions, red peppers, spinach and cilantro mixture. Add cheese on top of eggs, then fold other half of hash brown on the other side over onions, red peppers, spinach, cilantro, cheese and eggs.
• Place skillet in oven for 15 minutes. Once done season to taste with black pepper and salt. Place a serving on a plate or bowl and top with sliced avocado and a teaspoon of sour cream. .