Ingredients
18
18 servings
- •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
Instructions
- Shred potatoes; wring out excess water in a dish towel. Transfer to a large bowl and mix in eggs. Season with salt and pepper.
- 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.
- 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.
Nutritional Facts
Per 18 servings
- Calories: 164
- Carbohydrate: 8g
- Fat: 11g
- Fiber: 1g
- Protein: 8g
- Sugar: 1g
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