Easiest Way to Cook Appetizing Chorizo Home Fries

Chorizo Home Fries. When chorizo is nearly finished cooking, add garlic. Transfer potatoes and chorizo to a casserole dish. Breakfast Burrito with Chorizo, Egg, & Potatoes.

Chorizo Home Fries Turn heat up to medium and add potatoes and onion to pan. It would be virtually impossible to make a complete list of how chorizo is employed in Mexican cuisine. Some of the most common uses: Scrambled eggs: Fry chorizo in a skillet, drain off excess fat, then add lightly beaten eggs and cook and stir until eggs are set. You can have Chorizo Home Fries using 11 ingredients and 6 steps. Here is how you cook that.

Ingredients of Chorizo Home Fries

  1. You need 3 lb of red potatoes; quatered.
  2. It’s 3 lb of chorizo.
  3. Prepare 2 of jalapeños; halved and sliced thin.
  4. It’s 2 cloves of garlic; minced.
  5. Prepare 1 of small yellow onion; minced.
  6. You need 1 t of crushed pepper flakes.
  7. You need 1 t of cumin.
  8. Prepare 8 oz of chihuahua cheese; shredded.
  9. You need 8 oz of cheddar cheese; shredded.
  10. It’s as needed of vegetable oil.
  11. It’s as needed of kosher salt & black pepper.

Eat as is (with tortillas and sliced avocado) or use to fill burritos or tacos. Stir in the hash browns, soup, cheeses, onion, peppers and pepper flakes. Heat the oil in a heavy large skillet over medium-high heat. Using a slotted spoon, transfer the chorizo to.

Chorizo Home Fries instructions

  1. Heat a large saute pan and add chorizo with salt, pepper, pepper flakes, and cumin. After 1 minute or so when spices are fragrant, add a tiny pinch of vegetable oil and the onions..
  2. When chorizo is nearly finished cooking, add garlic. Saute 1 minute and remove from heat..
  3. While chorizo is cooking, drop potatoes in a 350° deep fryer and cook for approximately 4 minutes or until potatoes are fully cooked..
  4. Transfer potatoes and chorizo to a casserole dish. Sprinkle cheeses and jalapeños atop..
  5. Broil for 1 minute or until cheese is melted and bubbly..
  6. Variations; Ground beef/pork/chicken/turkey, serrano, ancho chile, chipotle, poblano, habanero, celery, bacon, crema, tomato, tamarind, shallots, salsa, corn, sofrito, bell peppers, poppers, apple, avocado, pinto beans, black beans, cinnamon, nutmeg, clove, allspice, sage, parsley, cilantro, coriander, raisins, chutney, honey, jicama, guacamole, lime, mint, pumpkin seeds, butternut squash, acorn squash, scallions, salsa verde.

Top with a fried or poached egg, or serve inside corn tortillas. I like to top mine with Cotija cheese, cilantro, and hot sauce, with a side of avocado. Home- or store-made chorizo is best, however, feel free to use your favorite brand. A unique take on patatas bravas with garlic alioli. Many people prefer to accompany patatas bravas with alioli, a garlicky mayonnaise that provides a nice contrast and cuts the spice.