Recipe by Karen Kourkouslis; recipe and photo courtesy of the Idaho Potato Commission
Makes 4 servings of ½ a potato cake
1 lb. Idaho® Russet potatoes, peeled and diced in 1-inch pieces
3 c. water (as needed to cook potatoes)
¾ lb. Spanish-style chorizo sausage, raw, removed from casing*
¼ c. yellow onions, diced
2 T. fresh garlic, minced
3 eggs or ⅔ cups liquid egg whites
3 T. canola oil
1 t. kosher salt
¼ t. black pepper
1. Preheat the oven to 300°F. In a medium pot, combine Idaho® potatoes and enough water to cover. Bring to a boil until potatoes are fork tender (about 5 minutes). Drain and set aside.
2. Using a sauté pan over moderate heat, cook chorizo until done. Add oil to any fat in pan and sauté onions and garlic until soft (about 5 minutes). Set aside to cool.
3. In a bowl combine liquid eggs, cooked potatoes, sausage, onions and garlic. Heat a 10- to 12-inch, non-stick skillet over medium heat.
4. Pour half of the mixture into the heated pan, evenly making a 1-inch thick potato cake. Cook for 4 minutes on one side, then invert onto a baking sheet lined with parchment paper with the cooked side down.
5. Bake in a 300°F oven for 10 to 12 minutes or until the potato cakes are set, crispy and uniform in color.
6. Serve with fresh tomato wedges and caramelized pickled onions or a fresh green salad.
*If only the cooked deli style chorizo is available, add extra oil as needed in step #2.