Chorizo Hash Browns | Serious Eats : Recipes


  • 2 ounces Spanish chorizo, casing removed, and chopped
  • 1 tablespoon unsalted butter
  • 1/8 teaspoon smoked paprika
  • ¼ cup parsley, chopped
  • 2 pounds russet potatoes (about three), peeled
  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, minced
  • + 2 more ingredients
    • 3 scallions, finely chopped
    • 1 onion, finely chopped

1 Pour 1 tablespoon of the olive oil into a large 12-inch nonstick skillet set over medium heat. Add the onion, scallions, and garlic. Stir occasionally, and cook until the onion is soft, about 5 minutes. Dump into a large bowl. 2 Coarsely grate the potatoes. Place them in a kitchen to...

View full recipe at SpringPad


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