Dos Caminos Carnitas and Potato Hash Cakes | Idaho Potato Commission
Shred potatoes on large holes of a box grater or food processor. Rinse in a large bowl of cold water and drain in a colander 3-4 times until water runs clear. Squeeze very dry in a towel. There...
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Cooking tools:
- Grater
- Food processor
- Colander
- Kitchen towel
- Mixing bowl
- Whisk
- Skillet
- Measuring cup
- Spatula
- Wooden spoon
- Chef's knife
- Cutting board
- Stove
- Plate
- Serving platter
Ingredients
- 1-1/2 pounds Idaho® Russet potatoes, peeled
- 3/4 cup (3.5 oz.) all-purpose flour
- 3 large eggs
- 10 ounces raw beef or pork chorizo
- 6 ounces (1-1/2 cups) diced white onion
- Salt
- pepper
- Oil for frying
- 1 package (16 oz.) refrigerated cooked carnitas
- Cherry tomatoes, halved or quartered
- Crumbled cotijo cheese
- Fresh oregano leaves
- Hot sauce
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