Happy Holidays from el Restaurante!
This recipe for Carnitas and Potato Hash Cakes makes a great brunch option for your brunch menu — a warm and comforting dish for the winter months ahead!
Recipe and photo courtesy of Idaho Potato Commission
Makes 6 servings, one 6-7-inch potato hash cake per serving
1½ lb. Idaho® Russet potatoes, peeled
¾ c. (3.5 oz.) all-purpose flour
3 large eggs
10 oz. raw beef or pork chorizo
6 oz. (1½ c.) diced white onion
Salt and pepper
Oil for frying
1 package (16 oz.) refrigerated cooked carnitas
For Garnish:
Cherry tomatoes, halved or quartered
Crumbled cotija cheese
Fresh oregano leaves
Hot sauce
- Shred potatoes on large holes of a box grater or food processor. Rinse in a large bowl of cold water and drain in a colander 3 to 4 times until water runs clear. Squeeze very dry in a towel. There should be about 5 cups potatoes.
- Cook chorizo and onions, break chorizo into small chunks. Cook until chorizo is cooked through and onions are softened.
- Whisk flour and eggs. Stir in potatoes and cooked chorizo with onions.
- Heat ¼--inch oil in a wide skillet over medium-high heat. When a shred of potato sizzles in the oil, scoop potato mixture by ¾ cupful into the pan. Flatten to about 6-inch circle. Make as many hash cakes as fit in the pan. Cook 3 to 5 minutes per side until well-browned and cooked through. Repeat with remaining potato mixture.
- Heat carnitas per package directions. Serve a portion of carnitas over hot potato hash cakes. Garnish with cherry tomatoes, cotija cheese, oregano leaves and hot sauce on the side.