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Ingredients42 m servings 164 cals
Original recipe yields 18 servings (18 to 24 latkes)
- Shred potatoes; wring out excess water in a dish towel. Transfer to a large bowl and mix in eggs. Season with salt and pepper.
- Heat 1 teaspoon oil in a large skillet over medium heat. Add chorizo; cook and stir until browned, 4 to 5 minutes. Drain, reserving 1 teaspoon grease in the skillet. Add onion; cook and stir until translucent, about 4 minutes. Fold into potatoes until well-combined.
- Heat 1 tablespoon oil in another large skillet until almost smoking. Add heaping tablespoonfuls of the potato mixture; press down to flatten slightly. Cook until golden brown, about 2 minutes per side. Continue with remaining potato mixture. Drain on paper towels.
Per Serving: 164 calories; 11.3 g fat; 7.9 g carbohydrates; 7.6 g protein; 43 mg cholesterol; 331 mg sodium. Full nutrition
ReviewsRead all reviews 2
I love any type of sausage and Mexican Chorizo is one of my favorites. I cooked the onions with the chorizo and I added dried ground habanero to give it a kick. I fried them a bit longer than ca...