Chorizo Sausage Hash Browns

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Chorizo Sausage Hash Browns recipe is a delicious and hearty breakfast option that combines the flavors of spicy chorizo sausage and crispy hash browns. Perfect for a lazy weekend brunch or a quick weekday morning meal, this dish is packed with savory goodness. The chorizo adds a kick of spice, while the hash browns provide a satisfying crunch. With just a few simple ingredients, you can whip up a flavorful and filling breakfast in no time.

Keywords: Chorizo, Sausage, Hash Browns, Breakfast, Spicy

Chorizo sausage hash browns recipe details

Chorizo sausage hash browns recipe, recipe Rating: 4.6
Number of votes:113

Amazing flavor from spicy chorizo sausage, savory mushrooms, sweet carrots and potatoes (of course). These hash browns take a little extra care, but you won’t regret it.
Ready in: 35 mins

Ingredients

Serves: 4

• 1 pound Yukon Gold potatoes, shredded or grated
• 2 carrots, shredded or grated
• 1/4 cup olive oil
• 1/2 onion, chopped
• 3 1/2 ounces mushrooms, thinly sliced
• Salt and pepper
• 4 ounces dried chorizo sausage, cut into slivers

Preparation method

Prep: 15 mins | Cook: 20 mins

1. Combine potatoes and carrots in a large bowl and cover with ice water. Set aside.
2. Pour 1 tablespoon olive oil into a large skillet and place over medium heat. Cook onion in hot oil for 5 minutes to soften, then stir in mushrooms. Cook for 3 more minutes.
3. Add chorizo to the skillet and sprinkle with salt and pepper, to taste. Cook, stirring, for about 5 minutes to brown. Pour mushroom sausage mixture into a bowl, cover with foil, and set aside.
4. Drain the shredded potatoes and carrots thoroughly. Pour 3 tablespoons olive oil into the skillet and turn the heat to medium.
5. Pour half of the potatoes and carrots into the skillet. Top with the warm mushroom sausage mixture, then pour the rest of the vegetables on top. Sprinkle with salt, then cover the skillet with its lid or foil.
6. Cook for about 6 minutes over medium heat, then flip and continue to cook until potatoes and carrots are well-browned. Serve.