A Polish-Mexican fusion. Serve while warm with sour cream and your choice of hot sauce.
Ingredients
- russet potatoes: 3 piece (peeled)
- eggs, lightly: 2 piece (beaten)
- salt and ground black pepper: (to taste)
- vegetable oil: 1 tsp
- beef chorizo: 1 pack (1 pound pack)
- yellow onion: 1 piece (diced)
- vegetable oil: 1 Tbsp
Metric Conversion
Stages of cooking
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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.
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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.
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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.
