Papas A Lo Pobre With Chorizo Food

POOR MAN'S POTATOES "PAPAS A LO POBRE"

Steps:

• Wash and peel your potatoes and chop them into thin slices.
• Chop up the onions, green peppers, and garlic
• In a large skillet add a good amount of olive oil and cook the potatoes over low heat until they begin to soften. Make sure to continue moving the potatoes carefully so they don't fry.
• When you see that the potatoes begin to soften, add the green peppers, onions and garlic
• Continue cooking until the potatoes, peppers and onions are all very soft.
• Drain the excess olive oil
• Add salt and pepper to taste
• Serve and enjoy as a side dish!

PAPAS CON CHORIZO (MEXICAN CHORIZO AND POTATOES)

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly soft, 5 to 6 minutes. Drain.
• Meanwhile, cook chorizo over medium-high heat in a large skillet, breaking up any large clumps, until browned, 5 to 6 minutes. Remove chorizo to a paper towel-lined plate using a slotted spoon, reserving about 1 tablespoon of grease in the skillet. Add oil if necessary to make up 1 tablespoon.
• Cook onion in the same skillet over medium heat, stirring occasionally, until they begin to soften and brown, 4 to 5 minutes. Add potatoes to the skillet and saute until potatoes are lightly browned, 5 to 7 minutes. Stir in chorizo and season with salt and pepper.

PAPAS A LO POBRE WITH CHORIZO

Steps:

• Fry the chorizo in the olive oil with the crushed potatoes, garlic and rosemary. Allow the chorizo to form a crust before turning.
• Meanwhile, fry the eggs the way you like them. Mix the potatoes with the parsley and a light dusting of smoked paprika. Serve the eggs on top of the potatoes with a further dusting of paprika, if you like.

PAPAS CON CHORIZO

Steps:

• Cook chorizo in a large skillet over medium-high heat, stirring frequently, until sausage turns a dark red, 6 to 8 minutes. Remove chorizo from the skillet and set aside.
• Melt bacon grease in the same skillet over medium to medium-high heat. Add diced potatoes and cook, stirring occasionally, for 10 minutes. Add diced onion and serrano pepper and continue cooking and stirring until potatoes are fork-tender, onion is translucent, and serrano pepper is soft, 2 to 6 more minutes. Add chorizo back into skillet and stir until heated through. Season with salt and pepper.

PATATAS A LO POBRE (MODIFICATION ON A TRADITIONAL SPANISH DISH,

Steps:

• Cut potatoes into smallish chunks and boil them for 4 or 5 minutes in salted water, they should be very firm and only slightly cooked.
• Drain the potatoes and rinse with COLD water.
• Heat frying oil to 160ºC and fry for 5-6 minutes, or until they are cooked, not crispy.
• Turn heat up to 190ºC and fry until golden and crunchy.
• In a deep skillet with a good lid (I use a wok) heat the olive oil.
• Fry onions until they have wilted on a high heat, then turn down the heat and cover.
• Peel your garlic (bash it with the flat of a good kitchen knife and "top 'n' tail") and chop into smallish pieces (if you're going to serve this to kids put it through a food processor, if you like garlic just cut it into rounds).
• Add to the onions and turn the heat up again.
• Chop your red chili pepper very, very carefully into really tiny pieces; add to the pan and WASH YOUR HANDS!
• I mean it!
• Go wash 'em and then come back!
• Throw in your peppers and your spices, you'll have to experiment with this, because I love my papas to be real spicy, I add about 2 tsp Tabasco, a good Tbsp pepper and then a liberal amount of cayenne to give that extra colour and flavour.
• Mix the water, soy sauce, vinegar and sugar and stir into the pan.
• Reduce for a bit, you should end up with something thick and gooey that looks unappetizing, sort of chutney consistency.
• Cut up your tomatoes into eighths and put into the mixture.
• They WILL disintegrate.
• Just before serving, and I do mean just, toss the potatoes in this jam/chutney you have just made.
• It looks, ummm, not too pleasant, but it tastes great.
• If you have left overs, refrigerate and then when you want to use it shape them into a sort of "patty" by mashing the potatoes a bit, then either fry in oil or "dry-fry" them in a large pan.