Chorizo Hash Browns

Ingredients

• 0.3 cup flat-leaf parsley chopped
• 1  garlic clove minced
• 2 tablespoons olive oil extra-virgin divided
• 1 small onion finely chopped
• 0.1 teaspoon paprika 
• 2 pound russet potatoes (baking) ( 3)
• 3  scallions finely chopped
• 0.5 cup chorizo spanish finely chopped (cured spiced pork sausage)
• 1 tablespoon butter unsalted

Equipment

• bowl
• frying pan

Directions

1. Cook onion, scallions, and garlic in 1 tablespoon oil in a 12-inch nonstick skillet over medium heat, stirring occasionally, until softened, 3 to 5 minutes.
2. Peel potatoes and coarsely grate. Squeeze any excess water from potatoes and mix with onion mixture, chorizo, parsley, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until combined well.
3. Wipe out skillet and heat butter and remaining tablespoon oil over medium heat until butter is melted.
4. Add potato mixture, spreading evenly in skillet and pressing gently to flatten. Cook over medium heat until crisp and golden, 8 to 10 minutes. Invert a large plate over skillet. Holding plate and skillet tightly together, invert hash browns onto plate. Slide back into skillet and press gently to flatten. Cook until golden and cooked through, 8 to 10 minutes more.
5. Cut into wedges and serve.