- 6 oz. Les Petits Cochons Chorizo, thinly sliced
- 1 lbs. small waxy potatoes
- Olive oil
- 3 scallions, thinly sliced
- 1med onion finely chopped
In a large pot, simmer potatoes until tender, about 20 minutes. Drain and leave in strainer to dry out.
In a skillet fry the chorizo with the onion, stirring occasionally, until browned.
Add potatoes to the skillet, pressing them down with a fork to “smash” them to increase surface area for caramelization. Fry until crisp and golden. Toss with scallions as serve drizzled with Hatchup.
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