Best 4 Chorizo Potato Hash Browns With Black Beans And Salsa Verde Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Savory and Flavorful: A Culinary Journey with Chorizo Potato Hash Browns, Black Beans, and Salsa Verde**

Embark on a delectable culinary adventure with our tantalizing recipe trio featuring chorizo potato hash browns, black beans, and salsa verde. This harmonious blend of flavors and textures promises a symphony of tastes that will leave your palate craving more. Savor the spicy kick of chorizo, the earthy notes of black beans, and the freshness of salsa verde, all coming together in perfect harmony. Whether you're seeking a hearty breakfast, a satisfying lunch, or an impressive brunch dish, these recipes will cater to your every desire. So, prepare your taste buds for an unforgettable experience as we delve into the art of creating these culinary masterpieces.

Let's cook with our recipes!

MEXICAN CHORIZO AND POTATO CASSEROLE



Mexican Chorizo and Potato Casserole image

Created for my son, who is diabetic and gluten free. Easy to prepare, easy on the budget!

Provided by Cindy Martin

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 8

Number Of Ingredients 19

1 tablespoon olive oil
½ pound lean ground beef
½ pound Mexican chorizo, casing removed and meat crumbled
½ cup chopped onion
1 tablespoon chili powder
1 ½ teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon ground coriander
½ teaspoon ground black pepper
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
1 cup frozen corn
½ (8 ounce) package cream cheese
1 tablespoon butter
1 (2 pound) package hash brown potatoes
1 cup shredded Cheddar cheese
shredded lettuce
1 cup guacamole

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a large skillet over medium-high heat. Cook and stir ground beef, chorizo, and onion until meat is browned and crumbly, 5 to 7 minutes. Season with chili powder, cumin, paprika, salt, coriander, and black pepper. Add black beans, tomatoes, and corn; cook and stir until heated through, about 5 minutes. Transfer mixture to a 2-quart baking dish.
  • Combine cream cheese and butter in a microwave-safe bowl; heat on high until melted, about 1 minute. Stir cream cheese mixture until smooth; spread over meat mixture. Layer hash browns over cream cheese mixture and top with Cheddar cheese.
  • Bake in the preheated oven until cheese is melted and potatoes are lightly brown, 30 to 40 minutes. Serve with shredded lettuce and guacamole.

Nutrition Facts : Calories 526.7 calories, Carbohydrate 40.2 g, Cholesterol 77.5 mg, Fat 37.7 g, Fiber 8.2 g, Protein 24.2 g, SaturatedFat 15.9 g, Sodium 1124.8 mg, Sugar 2.7 g

CHILE RELLENO WITH CHORIZO, BLACK BEANS, SALSA VERDE AND LIME CREMA



Chile Relleno with Chorizo, Black Beans, Salsa Verde and Lime Crema image

Provided by Anne Burrell

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 17

5 tomatillos
1 jalapeño, stem removed
1 onion, half sliced into rounds and the other half diced
4 cloves garlic, minced
1 small bunch cilantro, stems separated and minced and leaves coarsely chopped
Juice and zest of 3 limes
Kosher salt
2 tablespoons extra-virgin olive oil
4 links fresh chorizo, casing removed
One 15-ounce can black beans, drained and rinsed
2 cups grated pepper jack cheese
3 large eggs
4 poblano peppers
2 cups all-purpose flour
Canola oil, for frying
1/2 cup Mexican crema
2 tablespoons grated cotija cheese

Steps:

  • To make the sauce, preheat a large cast-iron pan over medium-high heat. Add the tomatillos, jalapeño and sliced onions and cook, turning occasionally, until softened and blistered on all sides but not completely charred, 15 to 20 minutes. Remove from the pan and wipe out any charred pieces that may have stuck to the bottom of the pan; reserve the pan. Coarsely chop the tomatillos, jalapeño and onions and add to a blender along with half of the garlic, the cilantro leaves and the zest and juice of 2 limes. Blend the sauce until smooth. Season with salt.
  • Heat a large saute pan with the olive oil over medium-high heat. Add the diced onions and saute until translucent, about 5 minutes. Add the other half of the garlic and the cilantro stems and saute until slightly softened and fragrant, 1 to 2 minutes. Add the chorizo and break it up with a spoon. Cook until browned, stirring occasionally, 5 to 7 minutes. Transfer to a large bowl and allow to cool slightly. Add the black beans, pepper jack cheese, 1 egg and salt to taste. Mix to combine.
  • Place the poblanos on an open flame on your stovetop. Cook, flipping occasionally, until completely black and charred, about 5 minutes. Transfer to a bowl and cover with plastic wrap to steam until the skin pulls away, about 10 minutes. (If you don't have a gas stovetop, you can broil the pepper in the oven on high, turning occasionally, until charred.) Remove the skin from the pepper and wipe off any excess black char. Make a small slit lengthwise down the center of one side of the poblanos, being careful not to cut all the way through. Remove the seeds and ribs. Stuff each pepper with some of the filling, being careful not to overfill the peppers or else they will burst while frying. Close up the pepper by securing it with toothpicks.
  • Separate the remaining 2 eggs into two large bowls. Add a pinch of salt into each bowl. Whip the egg whites with a hand mixer until stiff peaks form, 2 to 3 minutes. Beat the egg yolks for about 30 seconds until well incorporated, then pour the yolks into the bowl with the egg whites and continue to beat until combined for another minute. To a third bowl, add the flour. Dip the stuffed poblanos into the egg mixture first, and then into the flour. If you feel like the stuffed poblano is not well coated, you can do a double dredge.
  • Fill the reserved cast-iron pan with 2 inches of canola oil. Heat over medium-high heat until the oil shimmers. Test the oil with a little flour and, if it sizzles, it's ready. Gently lay a dredged poblano into the oil and fry on the first side until golden brown and crispy, 3 to 4 minutes. Flip, then fry for another 3 to 4 minutes. Remove to a paper-towel-lined plate, season immediately with salt and allow to drain. Transfer to a sheet tray lined with a rack so they don't get soggy. Remove the toothpicks before serving.
  • Mix together the crema and juice and zest of the remaining lime in a small bowl. Set aside.
  • To serve, spoon some of the green chile sauce onto the bottom of the plate. Lay the fried poblano over the top of the sauce. Garnish with the cotija cheese. Spoon some of the lime crema alongside the fried chile.

CHORIZO HASH BROWNS



Chorizo Hash Browns image

Provided by Marcela Valladolid

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 7

2 russet potatoes, peeled
1/2 cup all-purpose flour
2 eggs
6 ounces raw beef chorizo
1/2 small white onion, chopped
Salt and freshly ground black pepper
1 cup oil or as needed, for frying

Steps:

  • Using a box grater or shredding blade of a food processor, shred the potatoes. Rinse until the water is clear. Drain. Dump the shredded potatoes onto a clean kitchen towel. Squeeze to remove all excess water. Add the shredded potato into a large mixing bowl along with the flour and eggs. Mix well.
  • Cook the chorizo in a large nonstick skillet over medium heat, breaking any lumps, until it begins to crumble and is cooked through. Add the onions and saute until translucent, about 3 minutes. Season with salt and pepper. Add the chorizo-onion mixture to the shredded potatoes. Mix to combine.
  • Heat about 1/4 inch of oil in a large, heavy skillet over medium-high heat. When the oil is sizzling hot, place the mixture in separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take 3 to 5 minutes per side. Transfer hash browns to a paper-lined plate and drain. Season with 1/2 teaspoon pepper and serve immediately.

ROASTED SWEET POTATO, BLACK BEAN, AND CHORIZO BREAKFAST BOWLS



Roasted Sweet Potato, Black Bean, and Chorizo Breakfast Bowls image

These breakfast bowls are a change from the usual and are loaded with a variety of flavors and textures. Home- or store-made chorizo is best, but feel free to use your favorite brand. You may also combine the sweet potatoes, black beans, chorizo and avocados all together before topping with the egg. I like to top mine with cotija cheese, cilantro, and chipotle hot sauce.

Provided by France C

Categories     100+ Breakfast and Brunch Recipes

Time 45m

Yield 4

Number Of Ingredients 12

2 sweet potatoes, peeled and cut into 1/2-inch cubes
1 tablespoon olive oil
½ teaspoon ground cumin
½ teaspoon salt
1 (15.5 ounce) can black beans, undrained
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon garlic powder
1 pound fresh Mexican chorizo sausage, casing removed
1 tablespoon butter, or as needed
4 eggs
2 avocados - peeled, pitted, and sliced

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Combine sweet potatoes, olive oil, cumin, and salt in a medium bowl. Spread evenly on the prepared baking sheet.
  • Roast in the preheated oven, stirring after 10 minutes, until browned and cooked, 18 to 20 minutes total.
  • Meanwhile, combine black beans, cumin, salt, and garlic powder in a small saucepan over medium-low heat. Heat until warmed through, 8 to 10 minutes. Keep warm.
  • Brown chorizo in a large skillet over medium-high heat, breaking up any large clumps, for 5 to 6 minutes. Transfer chorizo to a paper towel-lined plate using a slotted spoon. Reserve about 1 tablespoon grease in the skillet, adding butter as needed to make up the difference.
  • Crack eggs into the skillet and cook until whites are set and yolks reach the desired doneness, 3 to 5 minutes.
  • Divide sweet potatoes, drained black beans, chorizo, and avocados between 4 bowls. Top each bowl with an egg.

Nutrition Facts : Calories 826.1 calories, Carbohydrate 58.4 g, Cholesterol 290.7 mg, Fat 52 g, Fiber 18.6 g, Protein 34.8 g, SaturatedFat 6.1 g, Sodium 2071.5 mg, Sugar 7 g

Tips:

  • To save time, use pre-cooked chorizo or black beans. You can also use canned salsa verde, but be sure to choose one with a good flavor.
  • If you don't have hash browns, you can make your own by grating potatoes and then frying them in a pan until golden brown.
  • To make the salsa verde even more flavorful, add a pinch of cumin or chili powder.
  • Serve the chorizo potato hash browns with a dollop of sour cream or guacamole.

Conclusion:

Chorizo potato hash browns with black beans and salsa verde is a delicious and easy-to-make breakfast or brunch dish. It's packed with flavor and protein, and it's sure to please everyone at the table. So next time you're looking for a new breakfast recipe, give this one a try.

Related Topics