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Ингредиенты
- 4 med potatoes peeled
- 2 x links chorizo
- 1 med onion chopped
- 4 sm fresh warm chilies seeded and cut into thin rings
- 1/2 c. sliced mushrooms
- 1/4 tsp grnd cumin oil for frying
- 1/2 c. sharp cheddar cheese
- 2 x green onions and tops chopped
- 1 tsp chopped fresh cilantro salt and coarsely grnd black pepper
Инструкции
- Put potatoes into a pan large sufficient to hold them comfortably. Cover with water and parboil 10 to 15 min, just till a small sharp knife can easily pierce the outer 1/4 inch but meets with considerable resistance further in. Drain, rinse in cool water, and set aside to drain. Remove the skin from the chorizo and saute/fry the meat lightly in a heavy skillet. Add in the onion, garlic, and chilies and saute/fry till soft. Add in the mushrooms and cumin and continue to saute/fry over moderate heat till all the vegetables are tender. Remove from the heat and set aside. Generously oil a large skillet, at least 9 inches in diameter, and put on high heat. Meanwhile, shred the potatoes on the large end of a grater. When the pan is warm, put half of the shredded potatoes into it and distribute proportionately. With the back of a large spoon or possibly pancake turner, pat the potatoes down so which they are somewhat compressed and even. Reduce the heat to medium and fry the potatoes undisturbed for about 2 min.
- S! prinkle the surface of the potatoes proportionately with the chorizo and vegetable mix. Sprinkle the cheese over this, and over the cheese sprinkle the green onions and cilantro. Sprinkle with salt and pepper to taste. Cover all with the remaining half of the grated potatoes. Make sure which the potatoes are proportionately distributed and all of the cheese is covered. With the palm of your hand, flatten and even the potatoes. Lift an edge of the cake with a turner and check for doneness.
- When golden, remove the pan from the heat and set on a flat work surface. Cover the pan with a flat plate large sufficient to completely cover the surface. Holding the both plant and pan firmly, invert and remove the pan, hopefully leaving the browned side of the potato cake up on the plate. Wipe any bits of food from the pan, hopefully leaving the browned side of the potato cake up on the plate. Wipe any bits of food from the pan, oil again, and reheat. Carefully slide the potato cake, raw side down, int! o the warm pan and cook till done, about 10 min.
- Serving Ideas : Slide onto a heated serving plate and serve warm.
- NOTES : This is traditionally a breakfast dish served with fried Large eggs sitting on top and accompanied with salsa in a bowl.
- Yield: 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 6 servings | |
| Calories 235 | |
| Calories from Fat 103 | 44% |
| Total Fat 11.48g | 14% |
| Saturated Fat 5.24g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 325mg | 14% |
| Potassium 669mg | 19% |
| Total Carbs 23.27g | 6% |
| Dietary Fiber 3.1g | 10% |
| Sugars 2.91g | 2% |
| Protein 10.59g | 17% |
