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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
Directions
Step 1
Shred potatoes; wring out excess water in a dish towel. Transfer to a large bowl and mix in eggs. Season with salt and pepper.
Step 2
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.
Step 3
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 18 | |
| Calories 164 | |
| % Daily Value * | |
| Total Fat11g | 14% |
| Saturated Fat4g | 20% |
| Cholesterol43mg | 14% |
| Sodium331mg | 14% |
| Total Carbohydrate8g | 3% |
| Dietary Fiber1g | 4% |
| Total Sugars1g | |
| Protein8g | |
| Vitamin C8mg | 40% |
| Calcium12mg | 1% |
| Iron1mg | 4% |
| Potassium276mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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