Chorizo Hashbrowns

Tonight’s dinner with The Neighbors had a decidedly Spanish theme, featuring Rachael Ray’s Spanish Burgers and Chorizo Hashbrowns as our main dishes (more on accompanying dishes later in the week).

The hashbrowns were a snap to make, and gave a typical diner-fare dish a nice twist with the addition of chorizo. The chorizo, a Spanish sausage, added quite a kick, so if you like your food milder, I’d suggest cutting back on the chorizo, or skipping the recipe all together. For those who are familiar with chorizo, this dish is probably a keeper. In all the years I’ve known The Husband, I’ve rarely seen him eat hashbrowns, let alone go back for seconds and thirds. We had to stage an intervention just to get the dish away from him.

The burgers? Sigh. A complete disappointment. Considering they come from the self-proclaimed “Queen of Burgers,” I was surprised by the complete lack of flavor and this one is definitely going in the circular file. They can’t all be winners. Next!

A year ago today… a so-so Chinese entree, and one of my favorite dog pictures (Gino!).
Two years ago today… The Neighbor Wife cooks, an awesome Chinese entree and our babies.

P.S. With the double dose of fresh herbs, tonight’s dinner is the perfect addition for Kalyn’s Weekend Herb Blogging, which is being hosted by Kuchenlatein this weekend.

Spanish Burgers with Manchego and Chorizo Hash Browns
Recipe courtesy Rachael Ray, 2007

4 tablespoons extra-virgin olive oil, divided
1/2 pound chorizo, chopped
1 onion
2 pounds ground sirloin
4 to 5 cups frozen shredded hash brown potatoes, 1/2 of a 26-ounce bag
2 to 3 sprigs fresh thyme, leaves stripped and chopped
Handful flat-leaf parsley, finely chopped
2 teaspoons smoked sweet paprika
2 cloves garlic, grated
Salt and pepper
8 thin slices manchego cheese
8 piquillo peppers, drained or 3 roasted red peppers
1 to 2 teaspoons hot sauce, to taste
1/2 red onion, thinly sliced into rings
1/4 seedless cucumber, very thinly sliced on an angle
1 large vine-ripe tomato, sliced
4 crusty rolls, split and toasted

Heat 2 tablespoons extra-virgin olive oil in a skillet over medium heat then add chorizo. While chorizo is rendering and browning, peel onion. Place meat in a mixing bowl. Grate a few tablespoons of onion directly over the meat. Quarter the remainder of the onion and thinly slice.

Add potatoes and onions to the chorizo. Season the hash browns with salt and pepper and fresh thyme. Once the potatoes are lightly browned, 7 to 8 minutes, flip them and press them down with a spatula to crisp them, continue to cook 7 to 8 minutes more.

To the sirloin, add parsley, smoked paprika, garlic, salt and pepper. Mix the burgers to combine and form 4 large patties. Create an indentation in each burger using the heal of your hand to counter the burger at the center that happens to burgers as they cook – your burgers will be nice and flat for topping if you use this trick!

Heat the remaining extra-virgin olive oil, 2 turns of the pan, in a large skillet over medium-high heat. Add the burgers to the skillet and cook 3 to 4 minutes on each side for medium rare burgers and up to 6 to 7 minutes on each side for well done. Melt manchego cheese, 2 thin slices on each burger, the last 2 minutes they are in the pan. Tent the skillet with loose foil to trap enough heat to melt the cheese.

Place pequillo peppers in food processor and add hot sauce, salt and pepper. Process the peppers into a smooth paste.

To assemble, place burgers on bun bottoms and top with sliced red onion, cucumber and tomato. Slather the bun tops with pepper paste and set into place. Serve crispy hash browns with chorizo along side.