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Explore Chorizo and Mozzarella Hash Browns with 439,007 views, 13,865 likes, and 137 comments. Experience the impact of this video content that has captured audience attention.

Chorizo and Mozzarella Hash Browns Ingredients - 6 medium floury potatoes (Sebago, Russet), cleaned - 40g (¼ cup) cornflour (corn starch) - sea salt and white pepper - 50g butter, melted - 1 tsp garlic powder - 1 chorizo sausage, finely diced - 60g mozzarella - neutral oil, for deep frying Method Step 1: Cook the potatoes 1. Preheat the oven to 200°C fan forced (390°F). 2. Place potatoes on an oven tray lined with baking paper. Prick several times with a fork then bake for 35 minutes, until almost tender. 3. Set aside until cool enough to handle. Step 2: Prep the hash browns 1. Slice the potatoes into quarters and scoop out the flesh in a large chunk. Chill until very cold. Reserve the potato skins for another use. 2. Grate the potatoes into a large bowl. Mix in the cornflour, butter, garlic powder and chorizo. Season well with salt and pepper. 3. Mix well until the potatoes come together like a dough. 4. Slice mozzarella into 6 pieces, approximately 3cm x 6cm x ½ cm. 5. Divide potato mixture into 6 portions and form into balls. Divide each into 2 and flatten 1 portion out in the palm of your hand, then top with a piece of cheese and cover with the other potato portion. 6. Mould into an oval shape and flatten to 3cm high, smoothing the edges. Transfer to a lined tray and freeze for 30 minutes. Step 3: Cook and serve 1. Heat the oil in a deep frying pan to 140°C (285°F). 2. Gently lower the hash browns in batches into the oil and cook for 3 minutes. Carefully transfer back to the tray and chill again until very cold. 3. Increase oil temperature to 180°C (355°F). Cook hash browns again, in batches, for 5 minutes, turning to brown evenly, until very crisp and dark golden. 4. Drain on a wire rack over a tray, season with salt and serve.

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