Ingredients
- 6 ounce raw beef chorizo
- 1/2 ounce small white onion, thinly sliced
- 2 ounce russet potatoes, peeled, shredded
- 1/2 cup all-purpose flour
- 2 cup egg
- 1 cup oil for frying, or as needed
Preparation
Baking Directions:
Preheat the oven to 350 degrees Fahrenheit.
Cook the chorizo in a large non-stick skillet over medium heat, breaking any lumps until it begins to crumble and it's cooked through.
Add onion and saute until they are translucent, which takes about three minutes.
Season with salt and pepper.
Rinse shredded potatoes until water is clear, then drain and squeeze dry.
Place shreds in a bowl, and mix in the chorizo-onion mixture, flour and eggs.
Mix until well combined.
Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat.
When oil is sizzling hot, place separate piles like pancakes.
Cook until nicely browned on the bottom, then flip over and brown on the other side.
It should take at least five minutes per side.
Transfer hash to a paper-lined plate and drain.
Season with salt and pepper and serve immediately.
