Chorizo Stuffed Hash Browns

These chorizo stuffed hash brown potatoes are a take on your favorite Sunday breakfast side dish. The potatoes are stuffed with a mixture of Mexican chorizo, onions, chiles, and lots of wilted spinach. Each serving is pretty much a complete meal. 

You can just see the spinach and chorizo peeking out from between the layers of super crispy hash browns but you will tasted them with every bite. 

Top these hash browns with a fried or poached egg for a delicious brunch. Perfect for celebrating National Potato Day, which is August 19. 

I can never have too many potato recipes. You can prepare potatoes in so many delicious ways. Some of my favorites include mashed, scalloped, hasselback, and, of course, potato salad. Plus, I love including them in bread. My absolute favorite, if I had to choose one potato recipe, is Cuban potato balls. So good. 

And don't forget the great breakfast classic, corned beef hash! 

How to make these hash browns: 

You begin with a big pile of shredded russet potatoes. Soak them in water while you prepare the chorizo. You do this to prevent them from turning brown. 

Be sure to dry them thoroughly after removing them from the water. You can do this by squeezing them in paper or tea towels, or spinning them in a salad spinner. 

After that, toss them in whisked eggs and a little bit of salt. 

Cook the chorizo separately with some red onion, thinly sliced serano chiles, and fresh spinach. 

When you are ready to assemble the hashbrowns, form the potatoes into 8 four-inch patties. Heat some oil in a large skillet or griddle, and place four of the potato patties on the pan. 

Divide the chorizo mixture and place it on top of each potato patty, 

Finally, top the chorizo with the rest of the potato patties, and cook. Flip the potatoes over when the ones on the bottom are brown and crispy. 

These hash browns take about seven minutes on each side. Be sure to peek underneath to check to see that they have browned enough, because these might fall apart if you try to flip them more than once. 

Enjoy these potatoes right away to enjoy the maximum crispiness of the potatoes. 

If you do have leftovers, save them for breakfast burritos. Just add some cheese and scrambled eggs and wrap them up in a big flour tortilla. 

You can shred these potatoes with a box grater, mandoline, or the shredder attachment of your food processor, which is my favorite method. 

These potatoes are spicy, but not overly so. You can kind of think of them as a crispy chorizo hash. Plus, you'll feel very virtuous with all of that spinach. 

For a delicious weekend breakfast, definitely give these a try. 

Welcome to this month's Foodie Extravaganza where we help you celebrate all of the whacky food holidays on the first Monday of every month. 

Each month, the host decides on the ingredient/theme and each participant creates a dish, sweet or savory, that we all share on the same day. 

Recipes Celebrating Potatoes:

• Baked Potato Ragada Chat from Magical Ingredients
• Chorizo Stuffed Hash Browns from Karen's Kitchen Stories (you're here!)
• Lemon & Dill Potato Salad with No Mayonnaise from Faith Hope Love & Luck Survive Despite a Whiskered Accomplice
• Parmesan Bacon Potato Squares from Food Lust People Love
• Potato Lollipops from Sheha's Recipe
• Potato Puffs from A Day in the Life on the Farm
• Salt and Vinegar Skillet Potatoes from Palatable Pastime
• Schupfnudeln (German Potato Noodles) from Tara's Multicultural Table
• Tartiflete with Fromage Fort from Culinary Adventures with Camilla

Chorizo Stuffed Hash Browns

Yield: 4 servings

Author: Karen's Kitchen Stories

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

These chorizo stuffed hash brown potatoes are a take on your favorite Sunday breakfast side dish.

Ingredients

• 1 3/4 pounds russet potatoes
• 1/4 cup neutral oil
• 8 ounces Mexican chorizo, removed from casings
• 1/2 red onion, thinly sliced
• 2 serrano chiles, stems removed, and thinly sliced lengthwise
• 8 ounces fresh baby spinach
• 1 1/2 teaspoons sea salt
• 1 teaspoon smoked paprika
• 1 teaspoon oregano (preferably Mexican)
• 2 large eggs

Instructions

1. Peel the potatoes and shred them with a large box grater or the shredder of your food processor. Place the potatoes in a medium bowl of cold water. 
2. In a large skillet, heat 2 tablespoons of the oil, and add the chorizo, onions, and chiles, and sauté everything for about 7 to 10 minutes, until the chorizo is fully cooked. Add the spinach and cook until wilted. Stir in 1/2 teaspoon of the salt, the paprika, and the oregano. Set aside. 
3. Drain the potatoes and throughly dry them with several paper or tea towels. 
4. Whisk the eggs in the bottom of a medium bowl and add the potatoes and the rest of the salt. Toss to coat the potatoes thoroughly. 
5. Heat a large skillet or griddle over medium heat. When the oil is hot, form half of the potatoes into four patties aout 4 inches across. Place them in the pan, and then top each patty with 1/4 of the chorizo mixture each. Divide the rest of the potatoes into four more patties, and place them on top of the chorizo.
6. Cook until thoroughly browned and crispy on the bottom, about 5 to 7 minutes. Peek underneath to see if they're browned. Carefully turn the potatoes over and cook the other side about 5 to 7 minutes until browned and crispy. Serve while hot. 

Nutrition Facts

Calories

636.21

Fat (grams)

38.73

Sat. Fat (grams)

9.97

Carbs (grams)

48.77

Fiber (grams)

6.61

Net carbs

42.16

Sugar (grams)

3.81

Protein (grams)

24.18

Sodium (milligrams)

1603.55

Cholesterol (grams)

142.90

https://www.karenskitchenstories.com/2021/08/chorizo-stuffed-hash-browns.html

Karen's Kitchen Stories

hash browns, chorizo, potatoes

Breakfast

Did you make this recipe?

Tag @karenskitchenstories.com on instagram and hashtag it #karenskitchenstories

This recipe was adapted from Smashed, Mashed, Boiled, and Baked (and Fried Too) A Celebration of Potatoes in 75 Irresistable Recipes.