I have a thing for hash browns. I love the crisp edges and the deep oniony bite. This recipe adapted from Gourmet tosses in some Spanish chorizo for some extra meatiness, and some smoked paprika to really bring things home. I wouldn't call this thing light by any means, but sometimes I really need something heavy and filling like this.
As with most heavy fried-potato dishes, an egg somehow seems to make sense. Too bad I didn't realize that until I took this picture. But just mentally stick a runny yolk on top and we're all set. Oh, and those little black specks are some deeply caramelized onions. I panicked and worried that they'd taste burned, but instead they were truly sweet and delicious.
- 1 onion, finely chopped
- 3 scallions, finely chopped
- 1 garlic clove, minced
- 2 tablespoons extra-virgin olive oil
- 2 pounds russet potatoes (about three), peeled
- 2 ounces Spanish chorizo, casing removed, and chopped
- 1/4 cup parsley, chopped
- 1/8 teaspoon smoked paprika
- 1 tablespoon unsalted butter
Pour 1 tablespoon of the olive oil into a large 12-inch nonstick skillet set over medium heat. Add the onion, scallions, and garlic. Stir occasionally, and cook until the onion is soft, about 5 minutes. Dump into a large bowl.
Coarsely grate the potatoes. Place them in a kitchen towel and squeeze out as much water as possible. Add this to the large bowl along with the chorizo, parsley, and the smoked paprika. Stir well.
Wipe out the large nonstick skillet. Then pour the rest of the oil in along with the butter. Turn the heat to medium. When the butter melts, add the potato and onion mixture. Press down the mixture with a spatula. Cook for 8 to 10 minutes, or until browned on the bottom. Turn off the heat, place a plate on top of the skillet, and carefully flip so the potato mixture is now on the plate. Then slide the potatoes back into skillet, cooked side up. Cook for another 8 minutes or so.
Slice up a serve with salt to taste, and maybe a fried egg.