Chorizo Smothered Potatoes 5fix Recipes

Steps:

• Heat the oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking it up into small pieces, until cooked through and crisp, about 5 minutes. Transfer to a paper-towel-lined plate using a slotted spoon. Add the hash browns to the skillet and cook, stirring occasionally, until the potatoes are golden brown and crisp, 8 to 10 minutes. Beat together the eggs, a pinch of salt, a few grinds of pepper and a few dashes of hot sauce in a medium bowl until well blended. Return the chorizo to the pan and pour the eggs over the potatoes and chorizo and cook, stirring, until the eggs are fluffy and just set, about 3 minutes. Remove from the heat and stir in the cilantro.
• Working with one tortilla at a time, warm in a large nonstick skillet set over medium heat until pliable. Top with one-quarter of the avocado and egg mixture, 1 tablespoon of the pico de gallo and 2 tablespoons of the cheese. Fold in the two sides and roll up tightly from the bottom to the top. Repeat with remaining tortillas and burrito fillings. Serve with the remaining pico de gallo on the side.

Steps:

• Heat the oil in a heavy large skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat. Add the onions and boiled potatoes and saute until brown, about 12 minutes. Stir in the cooked chorizo and season with just a little salt and pepper, to taste. Transfer to a serving bowl and serve.

Steps:

• Heat a medium skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, and the chorizo. Cook sausage 2 minutes, flip cook another minute then add potatoes and onions to the pan in an even layer over the sausage. Season the potatoes and onions with salt, pepper and paprika then turn sections of the potatoes using a spatula so that the chorizo is on top and potatoes and onions are on the bottom. Place a smaller skillet on top and press down. Weight the skillet with a few heavy cans. Cook 10 to 12 minutes. Remove weight and turn again to combine all ingredients. Cook another 3 to 4 minutes then add parsley, remove from heat and serve.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly soft, 5 to 6 minutes. Drain.
• Meanwhile, cook chorizo over medium-high heat in a large skillet, breaking up any large clumps, until browned, 5 to 6 minutes. Remove chorizo to a paper towel-lined plate using a slotted spoon, reserving about 1 tablespoon of grease in the skillet. Add oil if necessary to make up 1 tablespoon.
• Cook onion in the same skillet over medium heat, stirring occasionally, until they begin to soften and brown, 4 to 5 minutes. Add potatoes to the skillet and saute until potatoes are lightly browned, 5 to 7 minutes. Stir in chorizo and season with salt and pepper.

Steps:

• Heat a large nonstick pan over medium heat. Crumble the chorizo into the pan and cook for 5 minutes, stirring often. Add the diced potatoes and saute for 15 - 20 minutes, until the chorizo is fully cooked and the potatoes are slightly crispy. Spoon the chorizo & potato filling into the tortillas, and top with salsa and sour cream. Enjoy!

Steps:

• In a large saute pan cook chorizo on medium heat for 5 minutes and add diced peppers and onions until translucent. Add hash browns and cook for 15 minutes on medium heat while turning occasionally to keep from sticking. Once potatoes have browned add cheese and cover with a lid. Remove from heat and let cheese melt.

Steps:

• 1. Melt butter, Velveeta, and half & half in a microwave safe bowl.
• 2. Mix potatoes and cheese mixture and pour into a 9 x 13 baking dish.
• 3. Cook at 350 degrees for about 45 minutes.
• 4. Spread with a thin layer of sour cream.

Steps:

• Preheat oven to 375 degrees F.
• In a large non-stick skillet over medium-high heat, cook diced chorizo, stirring occasionally, until just crisp, about 3 minutes. Remove chorizo to a paper towel lined plate, leaving the fat in the skillet.
• Add 2 tbsp olive oil to skillet. Add Simply Potatoes Shredded Hash Browns and cook, stirring, until evenly colored and partially cooked, about 4-5 minutes. Remove from heat and allow to cool slightly.
• Generously brush non-stick muffin tins with remaining olive oil.
• Divide hash browns, chorizo, beaten egg and half of the manchego among prepared muffin tins. Stir mixture lightly. Top each with some of the remaining manchego cheese.
• Bake at 375 for 15-18 minutes, or until cheese is melted and lightly browned.
• Allow to cool for 10 minutes before removing from muffin tins.
• Serves 4 as an entrée or more as a tapas / appetizer.

Steps:

• Heat oil in a very large skillet over high heat for about 1 minute. Add potatoes, onions, salt, peppers and garlic, stirring well.
• Cook about 10 minutes. Each time mixture begins to brown and stick excessively, stir and scrape pan bottom well.
• Reduce heat to low and cook until mixture is mottled brown throughout, about 20 minutes, stirring and scraping only occasionally.
• Add 1/2 cup stock and scrape pan bottom well. Cook about 5 minutes, stirring only once or twice.
• Add 1/2 cup additional stock and cook another 5 minutes, stirring and scraping well, and breaking up about half of the potato pieces. Potatoes should be half creamed and half lumpy.
• Add remaining stock and green onions, stirring well. Cook about 5 minutes more, stirring and scraping occasionally.

Steps:

• In a skillet, cook the chorizo over medium heat, for 3-5 minutes. Then add the onion and cook until they are slightly tender.
• Add the Simply Diced Potatoes and continue to cook for another 10 minutes.
• Add the cilantro and diced tomatoes.
• Cover the pan, and continue to cook on low for another 10 minutes or so, or until the potatoes are cooked through.

Steps:

• Heat a little oil in a pan, fry the onion, garlic and chilli until the onion softens, add the cayenne and paprika and stir. Add the tomatoes and bring to a simmer, then cook the whole mixture down for about 20 mins until you have a thick paste. Season well and, if you prefer a smooth sauce, blitz it with a hand blender.
• Meanwhile, steam the potatoes for 10 mins and put the chorizo in a frying pan to slowly cook and release some of its oil. Tip off the excess red oil and add 1 tbsp olive oil. Add the potatoes and fry everything together, turning the heat up as you go so both the potatoes and chorizo brown in patches. Tip into a bowl. Season the sauce - if it isn't hot enough add a few more pinches of cayenne. Spoon the sauce over the potatoes and chorizo to serve.