Ingredients

• 3 russets potatoes , peeled
• 2 eggs , lightly beaten
• salt and ground black pepper to taste
• 1 teaspoon vegetable oil
• 1 , 1 pound
• 1 yellow onion , diced
• 1 tablespoon vegetable oil

Instructions

1. 1 Shred potatoes; wring out excess water in a dish towel. Transfer to a large bowl and mix in eggs. Season with salt and pepper.
2. 2 Heat 1 teaspoon oil in a large skillet over medium heat. Add chorizo; cook and stir until browned, 4 to 5 minutes. Drain, reserving 1 teaspoon grease in the skillet. Add onion; cook and stir until translucent, about 4 minutes. Fold into potatoes until well-combined.
3. 3 Heat 1 tablespoon oil in another large skillet until almost smoking. Add heaping tablespoonfuls of the potato mixture; press down to flatten slightly. Cook until golden brown, about 2 minutes per side. Continue with remaining potato mixture. Drain on paper towels.

Nutrition per serving