Potato Recipes

Appetizer Breakfast/Brunch Salad Soup Side Dish

Potato Chorizo

  • Ready Time: 35min
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  • Prep Time: 10min
    Cook Time: 25min
  • Potato Type: Russet
  • Serves: 24
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  • 8 cups (2 pounds) frozen tater drums (or 'tots')
  • 1/2 cup Canola oil
  • 1-1/2 tablespoons cumin
  • 1-1/2 teaspoons coriander
  • 6 each whole cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon Mexican Oregano
  • 2 tablespoons vinegar powder
  • 2 tablespoons granulated garlic
  • 1 teaspoon black pepper
  • 1 tablespoon sea salt
  • 4 each Chile Arbol, dried
  • 1 tablespoon paprika

Prep Time: 10min | Cook Time: 25min

1. In a 350°F oven, bake frozen tater drums/tots until crispy, approximately 25 minutes. Avoid over-crowding sheet pan to prevent soggy tots. Once cooled, shred tots by hand and reserve.
2. Add Chile Arbol, cloves, and oregano to spice grinder and process until fine. Combine with the remaining spices, salt, and pepper. Reserve.
3. To make chorizo, toss a generous amount of the spice blend with the shredded tater tots and a drizzle of canola oil. Massage the spices well into the crumbly potato.
4. Return the “potato chorizo” to a sheet tray and bake one more time until crispy for about 10-12 minutes.
5. Add more seasoning to the chorizo as needed.


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