Lulu worked from home today, so I brought him breakfast in bed. I love this little ritual we have once in a while. It’s my way of showing him how much I love him. I love seeing my hubby’s smile when I give him special treats in the morning.
I made some hash browns with goat ricotta cheese and placed a surprise vegetarian chorizo in the center. The chorizo adds a little spiciness to the dish without overpowering the hashbrowns and also some protein. The goat cheese has a tangy taste and velvety texture that complements the other components of the dish quite well. There’s nothing wrong with good ol’ fashioned hash browns (we get them from the local pancake house all the time), but if you’re in the mood for something a little different, this is a great recipe to try.
1. Info for Hash Browns with Goat Ricotta and Chorizo
- Cook Time: 35 mins
- Total Time: 50 mins
- Servings: 2
- Calories: 420 kcal
2. Ingredients for Hash Browns with Goat Ricotta and Chorizo
- 2 Yukon potatoes
- 1 tablespoon lemon juice
- 1-1/2 tablespoons jasmine rice flour
- 3/4 teaspoon salt
- 1/4 teaspoon white pepper, freshly ground
- 2-1/2 tablespoons goat ricotta cheese
- 6 teaspoons soy chorizo
- 1/2 yellow onion, thinly sliced
- 3 tablespoons canola oil, as needed
- 1 tablespoon onion chives, finely snipped
- Wash and peel the potatoes. Shred them and place them in a bowl. Add the lemon juice and a little water. Let sit for about 5-10 minutes. Drain the potatoes using a fine mesh colander. Discard the liquid. Place all the shredded potatoes in a cheese-cloth and remove as much excess water as possible. Pat dry with paper towels.
- Sprinkle rice flour over the potatoes. Toss well. Add the onion, goat ricotta cheese and about 2 teaspoons of chives. Season with salt and pepper. Using food service disposable gloves, mix well.
- In a heavy-bottomed skillet, heat the oil until hot. Grease the disposable gloves with oil, then form about small potatoes flattened patties . Lower the heat to medium-high, then place the patties in the skillet. Add a teaspoon of soy chorizo in the center of each hashbrown. Cover the soy chorizo with a few shredded potatoes. Brown the hash browns for about 3 minutes. Flip the hashbrowns using a spatula. Cook until golden for about 2-3 minutes. Transfer the golden hash browns onto a large platter lined with paper towels.
- Serve immediately with some ketchup on the side (if you want). Garnish with some chives.
- Bon appétit!