Best Roasted Potato Chorizo Hors Doeuvres Recipes

2-Step Potato-Chorizo Hors d'Oeuvres image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 8

2 1/2 pounds baby red potatoes
3 tablespoons olive oil
1 teaspoon dried oregano, crumbled
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 pound chorizo
1 lime, quartered
1 recipe Avocado Salsa

Steps:

In a saucepan of actively boiling lightly salted water, blanch the potatoes for 8 to 10 minutes, or until the tines of a fork will just pierce the surface. Drain and, when cool enough to handle, cut them in half and score the cut side of each with the tines of a fork.
Preheat the oven to 375 degrees and heat a large cast-iron skillet over medium heat.
In a bowl, combine the potatoes with the olive oil, oregano, salt, and pepper and toss together until evenly coated. Transfer the potatoes to the hot skillet and spread them out into an even layer so they are hardly touching each other. Heat until sizzling, then transfer the skillet to the hot oven. Toast, turning over every 10 minutes, for about 30 minutes, until very crisp and golden.
While the potatoes are roasting, heat a large non-stick skillet over medium-high heat and add 2 tablespoons water. Cook the sausages for about 20 minutes, turning occasionally and pouring off the fat as it accumulates. Drain the sausages briefly on a double thickness of paper towels and slice them 3/4 thick.
Place a slice of sausage on top of each roasted potato half and secure with a toothpick. Assemble the hors d'oeuvres on a platter and squeeze a little lime juice over them. Serve, accompanied by Avocado Salsa.

Sauteed Potatoes with Chorizo image

Provided by Marcela Valladolid

Categories side-dish

Time 35m

Yield 4 to 6 servings (or about 3 cups)

Number Of Ingredients 5

1 tablespoon vegetable oil
10 ounces Mexican pork chorizo, casings removed (see Cook's Note)
1 small onion, diced
1 pound red skinned new potatoes, cut into small (1/4-inch) dice, and boiled
Kosher salt and fresh ground black pepper

Steps:

Heat the oil in a heavy large skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat. Add the onions and boiled potatoes and saute until brown, about 12 minutes. Stir in the cooked chorizo and season with just a little salt and pepper, to taste. Transfer to a serving bowl and serve.

Potato Hors D'oeuvres (Baked, Not Fried) image

Provided by Julie Bs Hive

Categories Potato

Time 45m

Yield 8 dozen

Number Of Ingredients 10

2 cups mashed potatoes (no butter, no cream)
2 cups chopped ham
1/2 cup swiss cheese, shredded
1/3 cup mayonnaise
1/4 cup chopped onion
1 beaten egg
1 teaspoon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
3 1/2 cups corn flakes, crushed

Steps:

Mix all the ingredients together except cornflakes. Roll in 1 inch balls. Roll in the crushed cornflakes. Place on greased cookie sheets and bake at 350 degrees for 25 minutes.
Makes 8 dozen appetizer-size potato balls. You can also form these in large patties, roll in cornflakes and bake until lightly browned as a side to your entree.

Nutrition Facts : Calories 214.9, Fat 8.2, SaturatedFat 2.7, Cholesterol 54.4, Sodium 1021.5, Carbohydrate 23.2, Fiber 1.2, Sugar 3.1, Protein 12.4

Roasted Chorizo Potatoes image

Provided by Dannell M @Dannell

Categories Potatoes

Number Of Ingredients 7

3 large potatoes, peeled & cubed
4 tablespoon(s) olive oil
1/2 cup(s) beef chorizo (about 1/4 of the sausage)
1/2 medium bell pepper, chopped
1/2 small onion, chopped
1 clove(s) garlic, minced
- salt, pepper to taste

Steps:

In a cast iron pan (skillet or dutch oven that you can transfer to the oven) Brown the potatoes in olive oil, add additional oil as necessary. When the potatoes are almost crisped (over medium heat it took me about 10 min) add the chorizo & cook until it melts down, then add garlic, and onion & cook for about 3 min. Add the bell pepper and toss together.
Transfer to a 350 oven and finish the potatoes in the oven until tender. About 20-25 minutes.