Yield: 6 servings, one 6-7-inch potato hash cake per serving
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 and pepper
Oil for frying
1 package (16 oz.) refrigerated cooked carnitas
Cherry tomatoes, halved or quartered
Crumbled cotijo cheese
Fresh oregano leaves
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 should be about 5 cups potatoes.
Cook chorizo and onions, break chorizo into small chunks. Cook until chorizo is cooked through and onions are softened.
Whisk flour and eggs. Stir in potatoes and cooked chorizo with onions.
Heat 1/4-inch oil in a wide skillet over medium-high heat. When a shred of potato sizzles in the oil, scoop potato mixture by 3/4 cupful into the pan. Flatten to about 6-inch circle. Make as many hash cakes as fit in the pan. Cook 3-5 minutes per side until well-browned and cooked through. Repeat with remaining potato mixture.
Heat carnitas per package directions. Serve a portion of carnitas over hot potato hash cakes. Garnish with cherry tomatoes, cotijo cheese, oregano leaves and hot sauce on the side.