Chorizo Hash Browns
- 1 small onion, finely chopped
- 3 scallions, finely chopped
- 1 garlic clove, minced
- 2 tablespoons extra-virgin olive oil, divided
- 2 pound russet (baking) potatoes (about 3)
- 1 1/2 to 2 ounces Spanish chorizo (cured spiced pork sausage), casing removed and sausage finely chopped (1/2 cup)
- 1/4 cup chopped flat-leaf parsley
- 1/8 teaspoon paprika
- 1 tablespoon unsalted butter
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- 2 pound russet (baking) potatoes (3)
- Flat-leaf parsley (1/4 cup)
- Onion, small (1)
- Scallions (3)
- Meat
Spanish chorizo (1 1/2 ounces)
- Cooking & Baking
- Garlic clove (1)
- Olive oil, extra-virgin (2 tablespoons)
- Paprika (1/8 teaspoon)
- Dairy
- Butter, unsalted (1 tablespoon)
Preparation
Read recipe preparation on epicurious.com
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Recipe Stats
Published November 1, 2010 (2 years ago).
12 people saved this recipe.
