Fried Potatoes With Chorizo Recipes

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:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large skillet over medium-high heat. Cook and stir ground beef, chorizo, and onion until meat is browned and crumbly, 5 to 7 minutes. Season with chili powder, cumin, paprika, salt, coriander, and black pepper. Add black beans, tomatoes, and corn; cook and stir until heated through, about 5 minutes. Transfer mixture to a 2-quart baking dish.
• Combine cream cheese and butter in a microwave-safe bowl; heat on high until melted, about 1 minute. Stir cream cheese mixture until smooth; spread over meat mixture. Layer hash browns over cream cheese mixture and top with Cheddar cheese.
• Bake in the preheated oven until cheese is melted and potatoes are lightly brown, 30 to 40 minutes. Serve with shredded lettuce and guacamole.

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:

• Make a crosswise cut halfway through 1 potato, then break it apart. Turn potato cut sides down, then cut and break halves in same manner. Repeat halving and breaking until pieces are about 1 1/2 inches. Repeat with remaining potatoes.
• Heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté potatoes with salt, turning occasionally, until browned and just cooked through, 15 to 20 minutes. Transfer potatoes with a slotted spoon to a bowl, reserving oil in skillet.
• Cut a 1 1/2-inch lengthwise slit in each chile, then add to skillet along with onion, peppers, and chorizo and reduce heat to moderate. Cook, uncovered, stirring frequently, until vegetables are softened, 5 to 6 minutes. Add wine and boil until reduced to about 1/4 cup, 3 to 4 minutes. Discard chiles, then add pepper mixture to potatoes along with salt and pepper to taste and toss well. Serve warm or at room temperature.

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.

Steps:

• Preheat oven to 375°. In a small skillet, cook chorizo over medium heat until cooked through, breaking into crumbles, 5-7 minutes; drain. Transfer to a large bowl. Stir in the hash browns, soup, cheeses, onion, peppers and pepper flakes. Transfer to a greased 13x9-in. baking dish. Sprinkle with panko., Bake, uncovered, until golden brown and bubbly, 40-45 minutes. Sprinkle with parsley and cilantro before serving.

Steps:

• Heat half the oil in a pan with a lid and add the onion and peppers. Fry for 10-15 mins until soft, then add the garlic and chorizo and sizzle until the chorizo releases its oils.
• Add the potatoes and stir for 1 min. Pour over the stock, cover with a lid and simmer for 15 mins, or until the potatoes are tender. Remove the lid and season. Bring to the boil and boil rapidly to reduce until most of the liquid has evaporated.
• Meanwhile, fry the eggs in the remaining oil. Spoon the stew onto bowls, then place a fried egg on top and serve sprinkled with parsley.

Steps:

• Peel and cut potatoes into squares, the smaller the better.
• Heat pan and add enough oil to coat the bottom of the pan, add the potatoes, onion, peppers and celery and cook on med low heat with a lid. Let potatoes cook for a few then stir. Replace lid and let cook for a few more minutes. You want your potatoes to start to get soft and cook all the way through.
• After they are cooked, turn up the heat and fry to desired texture -- I like mine on the crispy side.
• Move the potatoes to the edges of the pan and add the chorizo to the pan. Turn up the heat to med-high. The chorizo will start to disolved and melt into a chunky sauce. Stir with the potatoes and cook for a few minutes longer to make sure the chorizo is cooked.
• Remove from heat 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:

• Preheat the oven to 200°F.
• Heat a large sauté pan over high heat for 2 minutes. Swirl in the pork fat and wait 1 minute. Taste a piece of the pork confit to see if it needs more seasoning. Season with salt and pepper, if necessary. Place the pork confit in the pan, being careful not to crowd it. (You may need to do this in two pans or two batches.) Sear the pork 4 to 5 minutes on the first side. When the first side is nicely caramelized, turn the pork cubes over, and brown them on all sides. Stir in the fried potatoes, heat them through, and coat them well with the pork fat. Transfer the pan to the oven to keep it warm.
• Heat a Dutch oven over high heat for 2 minutes. Swirl in the olive oil and wait 1 minute. Crumble the chorizo into the pan, and sauté about 4 minutes, until the sausage is crisped on one side but not fully cooked. Add the shallots and thyme, stirring to coat them with the chorizo oil. Add the clams and the roasted tomatoes, stirring for about 2 minutes to combine all the ingredients and coat the clams. Pour in the vermouth and cover the pan. Let the clams steam a few minutes, until they open. Remove the lid and add the stock. Discard any unopened clams. Bring to a simmer, stirring well to combine the flavors, and swirl in the butter. Taste for seasoning. Spoon the clams and chorizo into a large, warm, shallow bowl.
• Meanwhile, take the pork out of the oven and return it to the stove, over medium heat. Add the garlic and stir well, so that it coats the meat and potatoes. After a minute or two, when the garlic is translucent and just starting to color, stir in the parsley. Arrange the pork and potatoes over the clams and chorizo.
• Serve with a large serving spoon and lots of crusty bread. If you are feeling over the top, a bowl of aïoli would really gild the lily (see page 148).
• Fried Potatoes
• Preheat the oven to 400°F.
• Place the potatoes in a roasting pan, and toss well with 2 tablespoons olive oil, the garlic, bay leaves, thyme sprigs, and 1 heaping teaspoon salt. Cover tightly with aluminum foil, and roast the potatoes about 50 minutes, until they're tender. (The time will really depend on size, age, and variety of potatoes.) When the potatoes have cooled, peel them, discard the bay leaves and thyme, and crumble the potatoes into chunky pieces with your hands.
• Heat a large sauté pan over high heat for 2 minutes. (To get the potatoes nicely browned and crisp, don't overcrowd them. You may have to use two pans or brown them in batches.) Swirl in the remaining 2 tablespoons olive oil and wait 1 more minute. Add the crumbled potatoes, and season with the thyme leaves, salt, and pepper. Sauté the potatoes until they are crispy on one side. (Don't try to move them or turn them if they are stuck to the pan; they will eventually release themselves, just be patient.) After about 8 minutes, when they've browned nicely on the first side, stir them to let them color on all sides. Serve immediately, or set aside on a baking sheet.
• Roasted Tomatoes
• Preheat the oven to 400°F.
• Slice the tomatoes in half lengthwise, toss them with the olive oil, thyme, 1 teaspoon salt, and a pinch of pepper. Place the tomatoes, cut side down, on a baking sheet, and roast in the oven 30 to 40 minutes, until their skins blister and shrivel. When the tomatoes have cooled, pull off their skins and crush them gently with your hands.
• Note
• This is one of the more involved recipes in this book, but if you plan ahead and prep well, it's actually simple the evening of the dinner. Confit the pork a day or two in advance (remember, it will need to sit in the brine for 2 days before that!). Roast the tomatoes and potatoes in the morning, and then, closer to dinnertime, fry the potatoes and set them aside. The sautéing of the pork and steaming of the clams should be done at the last minute.

Steps:

• Peel the potatoes and slice thinly.
• Heat the oil and fry the potatoes, adding the onions and parsley.
• When tender, remove to serving platter. Cut into thin strips, fry the piquillo, and place them on top of the potatoes.
• Add more olive oil to the pan if necessary. When oil is hot but not smoking, crack the eggs singly into a dish and slide them into the pan.
• Splash oil over the egg as it cooks. Season with salt and pepper and remove it to drain. Repeat for each egg, and place the cooked eggs around the potatoes on the platter.
• Slice the chorizo in thin slices and fry very briefly. Add to the platter and serve immediately.
• This dish should serve several people, depending on their appetites. Even Spanish gourmets find that their families prefer this simple dish to their most delicate creations!