\u00c2\u00bd lb. Chorizo sausage, chopped fine
\nExtra virgin olive oil as needed
\n1 Leek, dark green parts removed, finely chopped and rinsed
\n2 Eggs
\n1 tsp. Kosher salt
\n\u00c2\u00bd tsp. Black pepper
\n2 lb. Russet potatoes, washed and grated on food processor, wrapped in a towel and all moisture squeezed out
\n\u00c2\u00bd cup All-purpose flour
\nChives, chopped to taste<\/p>\n
Heat a small amount of olive oil in a skillet and add the chorizo sausage. Cook, breaking up large clumps, until brown; remove from the skillet and reserve. Add the leeks to the skillet and saut\u00c3\u00a9 over medium-low heat for about 10 minutes, or until soft. In a small bowl, combine the eggs, salt, and pepper; stir. Combine the potatoes, sausage, and leeks in a large bowl; add the flour and egg mixture and stir. Form round pancakes and place on a parchment lined sheet pan to chill for 1 hour. Wipe out your skillet and add about 1-inch of olive oil; turn the heat to medium high. When hot, fry the pancakes for about 2 minutes on the first side, pressing to flatten. Flip and cook for another minute. Drain on paper towels and keep warm in the oven while you fry the rest.<\/p>\n","protected":false},"excerpt":{"rendered":"
\u00c2\u00bd lb. Chorizo sausage, chopped fine Extra virgin olive oil as needed 1 Leek, dark green parts removed, finely chopped and rinsed 2 Eggs 1 tsp. Kosher salt \u00c2\u00bd tsp. Black pepper 2 lb. Russet potatoes, washed and grated on food processor, wrapped in a towel and all moisture squeezed out \u00c2\u00bd cup All-purpose flour Chives, chopped to taste Heat a small amount of olive oil in a skillet and add the chorizo sausage. Cook, breaking up large clumps, until…<\/p>\n