Serious Eats: Recipes

Chorizo Hash Browns

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.

Printed from

© Serious Eats