Chorizo Hashbrowns


1 small onion, finely chopped
3 scallions, finely chopped
1 garlic clove, minced
2 tablespoons extra-virgin olive oil, divided
2 lb russet (baking) potatoes (about 3)
1 1/2 to 2 oz Spanish chorizo (cured spiced pork sausage), casing removed and sausage finely chopped (1/2 cup)
1/4 cup chopped flat-leaf parsley
1/8 teaspoon paprika
1 tablespoon unsalted butter


Cook onion, scallions, and garlic in 1 Tbsp oil in a 12-inch nonstick skillet over medium heat, stirring occasionally, until softened, 3 to 5 minutes.
Peel potatoes and coarsely grate. Squeeze any excess water from potatoes and mix with onion mixture, chorizo, parsley, paprika, 1/2 tsp salt, and 1/4 tsp pepper in a large bowl until combined well.

Wipe out skillet and heat butter and remaining Tbsp oil over medium heat until butter is melted. Add potato mixture, spreading evenly in skillet and pressing gently to flatten. Cook over medium heat until crisp and golden, 8 to 10 minutes. Invert a large plate over skillet. Holding plate and skillet tightly together, invert hash browns onto plate. Slide back into skillet and press gently to flatten. Cook until golden and cooked through, 8 to 10 minutes more. Cut into wedges and serve.

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