Hash Brown Potato & Chorizo "Tortillas"

0.0/5 rating (0 votes)
  • Serves: 12
  • By: Raquel DeHoyos/Boastful Food
Hash Brown Potato & Chorizo


  • 1/2 pound chorizo sausage
  • 3 cups frozen hash brown potatoes
  • 1 cup three - cheese blend shredded cheese
  • 1/2 cup green onions, chopped
  • 1/3 cup roasted red peppers, drained
  • 2 small Granny Smith apples, about 1 cup peeled and grated (squeeze excess liquid from apples)
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 5 large eggs
  • 1 tub chive sour cream (optional)


  1. Preheat oven to 350°.In a saute pan over medium-low heat, cook the chorizo for about 5-10 minutes or until brown but still tender. Drain any excess liquid from the meat and set aside.

  2. In a large mixing bowl combine frozen hash brown potatoes, cheese, green onions, roasted red pepper, apples, spices, eggs, and chorizo.

  3. Mix well to combine all ingredients. Spray a muffin tin with pan spray and fill using a 1/3measuring cup. Bake for 20minutes.

  4. Remove from oven and let cool for 8-10 minutes before turning out onto a serving platter. Running a small knife around the outer edges of each tortilla will also ensure they come out without leaving behind anything delicious. Garnish with strips of red bell pepper, chive sour cream, and chopped green onions.

  5. Cooking Notes:

    You could easily grate your own potatoes for this recipe but I liked the ease of using hashbrown potatoes. You don’t need to defrost them or worry about them turning brown. If you do grate your own, it’s best to grate them into a bowl of cold water to prevent them from browning and then just drain them when you’re ready to add them to the recipe. You can use any kind of sausage for this recipe. I chose chorizo because I like the flavor. The chorizo I used was a pork sausage seasoned with paprika and other chorizo spices. Look for chorizo that is more like ground meat rather than the kind that comes in a plastic non-edible casing. A note on kosher salt: If you use regular iodine table salt, reduce the amount of salt in this recipe by half. The rest of the ingredients, especially the chorizo, have enough seasoning and salt to make up for this. I originally baked this entire recipe in a 9-inch round cake pan and turned it out so it resembled the classic Spanish tortilla. If you’d like to simplify the method and do this, just note it will take about 50 minutes to bake.

Share this recipe

Follow Us


Washington State Potato Commission

The mission of the WSPC is to support an economically and environmentally sustainable Washington State potato industry by providing strong leadership and innovation, and building partnerships to meet the demands of global consumers.

Contact Us

Office Hours:
Monday – Friday 8am to 5pm

108 S Interlake Road
Moses Lake, WA 98837

Phone: (509) 765-8845
Fax: (509) 765-4853