Traditional recipes

Chorizo Smashed Potatoes

Chorizo Smashed Potatoes


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Ingredients

  • 3 Pounds Yukon gold potatoes, unpeeled
  • 8 Ounces dry spicy chorizo, diced
  • 1/2 Cup butter, plus more for greasing
  • 1/2 Cup chopped chives
  • Salt and white pepper
  • 1 Cup shredded white Cheddar cheese

Directions

Preheat the oven to 400 degrees F. Wash the potatoes well and place in large saucepan. Cover with cold water. Simmer over medium heat until tender, 20 minutes. Drain.

In a large skillet over medium heat, cook the chorizo in the butter until crispy. Smash the drained potatoes with a potato masher, being careful to not over-mash. Add the smashed potatoes to the skillet with the chorizo and fold until the potatoes are red and the chorizo is evenly mixed. Add in the chives. Season the potatoes with salt and white pepper. Place in a 3-quart greased baking dish. Sprinkle the cheese on top. Bake until the cheese melts, 5 to 7 minutes.

Nutritional Facts

Servings8

Calories Per Serving420

Folate equivalent (total)35µg9%

Riboflavin (B2)0.2mg12.3%


Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
  • 1 small portobello mushroom, stemmed and cap thinly sliced
  • 1/2 green bell pepper, diced
  • 1 bay leaf
  • 1/2 teaspoon pimentón de la Vera (smoked Spanish paprika)
  • Pinch of crushed red pepper
  • 2 cups water
  • 6 ounces dry Spanish chorizo, sliced 1/4 inch thick
  • Salt

In a large skillet, heat the oil. Add the onion and cook over moderate heat until softened, 5 minutes. Add the potatoes and portobello and stir to coat with oil. Add the green pepper, bay leaf, paprika, crushed red pepper and water and bring to a boil.

Cook the potatoes over low heat for 10 minutes. Add the chorizo and simmer over moderately low heat until the potatoes are tender, 20 minutes. Season with salt, discard the bay leaf and serve.


Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
  • 1 small portobello mushroom, stemmed and cap thinly sliced
  • 1/2 green bell pepper, diced
  • 1 bay leaf
  • 1/2 teaspoon pimentón de la Vera (smoked Spanish paprika)
  • Pinch of crushed red pepper
  • 2 cups water
  • 6 ounces dry Spanish chorizo, sliced 1/4 inch thick
  • Salt

In a large skillet, heat the oil. Add the onion and cook over moderate heat until softened, 5 minutes. Add the potatoes and portobello and stir to coat with oil. Add the green pepper, bay leaf, paprika, crushed red pepper and water and bring to a boil.

Cook the potatoes over low heat for 10 minutes. Add the chorizo and simmer over moderately low heat until the potatoes are tender, 20 minutes. Season with salt, discard the bay leaf and serve.


Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
  • 1 small portobello mushroom, stemmed and cap thinly sliced
  • 1/2 green bell pepper, diced
  • 1 bay leaf
  • 1/2 teaspoon pimentón de la Vera (smoked Spanish paprika)
  • Pinch of crushed red pepper
  • 2 cups water
  • 6 ounces dry Spanish chorizo, sliced 1/4 inch thick
  • Salt

In a large skillet, heat the oil. Add the onion and cook over moderate heat until softened, 5 minutes. Add the potatoes and portobello and stir to coat with oil. Add the green pepper, bay leaf, paprika, crushed red pepper and water and bring to a boil.

Cook the potatoes over low heat for 10 minutes. Add the chorizo and simmer over moderately low heat until the potatoes are tender, 20 minutes. Season with salt, discard the bay leaf and serve.


Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
  • 1 small portobello mushroom, stemmed and cap thinly sliced
  • 1/2 green bell pepper, diced
  • 1 bay leaf
  • 1/2 teaspoon pimentón de la Vera (smoked Spanish paprika)
  • Pinch of crushed red pepper
  • 2 cups water
  • 6 ounces dry Spanish chorizo, sliced 1/4 inch thick
  • Salt

In a large skillet, heat the oil. Add the onion and cook over moderate heat until softened, 5 minutes. Add the potatoes and portobello and stir to coat with oil. Add the green pepper, bay leaf, paprika, crushed red pepper and water and bring to a boil.

Cook the potatoes over low heat for 10 minutes. Add the chorizo and simmer over moderately low heat until the potatoes are tender, 20 minutes. Season with salt, discard the bay leaf and serve.


Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
  • 1 small portobello mushroom, stemmed and cap thinly sliced
  • 1/2 green bell pepper, diced
  • 1 bay leaf
  • 1/2 teaspoon pimentón de la Vera (smoked Spanish paprika)
  • Pinch of crushed red pepper
  • 2 cups water
  • 6 ounces dry Spanish chorizo, sliced 1/4 inch thick
  • Salt

In a large skillet, heat the oil. Add the onion and cook over moderate heat until softened, 5 minutes. Add the potatoes and portobello and stir to coat with oil. Add the green pepper, bay leaf, paprika, crushed red pepper and water and bring to a boil.

Cook the potatoes over low heat for 10 minutes. Add the chorizo and simmer over moderately low heat until the potatoes are tender, 20 minutes. Season with salt, discard the bay leaf and serve.


Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
  • 1 small portobello mushroom, stemmed and cap thinly sliced
  • 1/2 green bell pepper, diced
  • 1 bay leaf
  • 1/2 teaspoon pimentón de la Vera (smoked Spanish paprika)
  • Pinch of crushed red pepper
  • 2 cups water
  • 6 ounces dry Spanish chorizo, sliced 1/4 inch thick
  • Salt

In a large skillet, heat the oil. Add the onion and cook over moderate heat until softened, 5 minutes. Add the potatoes and portobello and stir to coat with oil. Add the green pepper, bay leaf, paprika, crushed red pepper and water and bring to a boil.

Cook the potatoes over low heat for 10 minutes. Add the chorizo and simmer over moderately low heat until the potatoes are tender, 20 minutes. Season with salt, discard the bay leaf and serve.


Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
  • 1 small portobello mushroom, stemmed and cap thinly sliced
  • 1/2 green bell pepper, diced
  • 1 bay leaf
  • 1/2 teaspoon pimentón de la Vera (smoked Spanish paprika)
  • Pinch of crushed red pepper
  • 2 cups water
  • 6 ounces dry Spanish chorizo, sliced 1/4 inch thick
  • Salt

In a large skillet, heat the oil. Add the onion and cook over moderate heat until softened, 5 minutes. Add the potatoes and portobello and stir to coat with oil. Add the green pepper, bay leaf, paprika, crushed red pepper and water and bring to a boil.

Cook the potatoes over low heat for 10 minutes. Add the chorizo and simmer over moderately low heat until the potatoes are tender, 20 minutes. Season with salt, discard the bay leaf and serve.


Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
  • 1 small portobello mushroom, stemmed and cap thinly sliced
  • 1/2 green bell pepper, diced
  • 1 bay leaf
  • 1/2 teaspoon pimentón de la Vera (smoked Spanish paprika)
  • Pinch of crushed red pepper
  • 2 cups water
  • 6 ounces dry Spanish chorizo, sliced 1/4 inch thick
  • Salt

In a large skillet, heat the oil. Add the onion and cook over moderate heat until softened, 5 minutes. Add the potatoes and portobello and stir to coat with oil. Add the green pepper, bay leaf, paprika, crushed red pepper and water and bring to a boil.

Cook the potatoes over low heat for 10 minutes. Add the chorizo and simmer over moderately low heat until the potatoes are tender, 20 minutes. Season with salt, discard the bay leaf and serve.


Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
  • 1 small portobello mushroom, stemmed and cap thinly sliced
  • 1/2 green bell pepper, diced
  • 1 bay leaf
  • 1/2 teaspoon pimentón de la Vera (smoked Spanish paprika)
  • Pinch of crushed red pepper
  • 2 cups water
  • 6 ounces dry Spanish chorizo, sliced 1/4 inch thick
  • Salt

In a large skillet, heat the oil. Add the onion and cook over moderate heat until softened, 5 minutes. Add the potatoes and portobello and stir to coat with oil. Add the green pepper, bay leaf, paprika, crushed red pepper and water and bring to a boil.

Cook the potatoes over low heat for 10 minutes. Add the chorizo and simmer over moderately low heat until the potatoes are tender, 20 minutes. Season with salt, discard the bay leaf and serve.


Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
  • 1 small portobello mushroom, stemmed and cap thinly sliced
  • 1/2 green bell pepper, diced
  • 1 bay leaf
  • 1/2 teaspoon pimentón de la Vera (smoked Spanish paprika)
  • Pinch of crushed red pepper
  • 2 cups water
  • 6 ounces dry Spanish chorizo, sliced 1/4 inch thick
  • Salt

In a large skillet, heat the oil. Add the onion and cook over moderate heat until softened, 5 minutes. Add the potatoes and portobello and stir to coat with oil. Add the green pepper, bay leaf, paprika, crushed red pepper and water and bring to a boil.

Cook the potatoes over low heat for 10 minutes. Add the chorizo and simmer over moderately low heat until the potatoes are tender, 20 minutes. Season with salt, discard the bay leaf and serve.



Comments:

  1. Garey

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  2. Trevian

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  3. Fenrigore

    Yes, almost the same thing.

  4. Nardo

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