Potato Pancakes With Crispy Chorizo, Pear, And Crea

Name: Potato Pancakes With Crispy Chorizo, Pear, And Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 firm-ripe pear (I like comice), flesh peeled and diced; 1/2 cup olive oil (not extra virgin, unless you don't mind a smoky kitchen); 6 ounces good Spanish chorizo, diced small; 2 medium russet potatoes, peeled and grated (about 3 cups); 1 large yellow onion, peeled and grated (about 1 cup); 1/3 cup flour; 1 large egg, beaten; 1 teaspoon kosher salt; freshly ground black pepper; 1/2 cup sour cream; 1 tablespoon fresh thyme leaves

Servings: persons

1 firm-ripe pear (I like comice), flesh peeled and diced
1/2 cup olive oil (not extra virgin, unless you don't mind a smoky kitchen)
6 ounces good Spanish chorizo, diced small
2 medium russet potatoes, peeled and grated (about 3 cups)
1 large yellow onion, peeled and grated (about 1 cup)
1/3 cup flour
1 large egg, beaten
1 teaspoon kosher salt
freshly ground black pepper
1/2 cup sour cream
1 tablespoon fresh thyme leaves

1
Make the pear sauce: put the diced pear in a small frying pan along with a couple of tablespoons of water. Cover, set over medium heat, and cook until a knife inserted into a pear cube slides out easily, about 5 minutes. Puree the cooked pear with a food mill or mash it with a potato masher. Set aside.
2
Fry the chorizo and make the chorizo oil: Heat the olive oil in a skillet (cast iron if you've got one) over medium heat. Add the diced chorizo and cook, stirring frequently, until the chorizo is crispy. Remove the chorizo with a slotted spoon to a paper towel-lined plate. Pour the oil into a small heat safe bowl (you will use this to fry the potato pancakes).
3
Make the potato pancakes: put the grated onion and potatoes in a kitchen towel and squeeze the water out as best you can. Set it down for a few minutes and then squeeze the water out again. Put the drained potato and onion in a medium bowl, add the flour, egg, salt, and pepper, and mix with your hands until the flour and egg are evenly incorporated.
4
Measure two tablespoons of the chorizo-y olive oil into the skillet you used to fry the chorizo and heat over medium. Using a small portion scoop or rounded tablespoon, scoop bite-sized mounds of the potato pancake mixture into the skillet and flatten lightly. Cook six small pancakes at a time, flipping with a thin offset spatula, until golden and crispy on both sides. Drain on a paper towel-lined plate. Repeat with the remaining pancakes, adding an additional 2 tablespoons of oil to the skillet for each new batch. Note: at this point you can keep the pancakes warm in a low oven for an hour or so, or you can refrigerate them on a baking sheet and then reheat in a 400 degree oven when your quests arrive.
5
Assemble the snacks: Top each potato pancake with a small dollop (about 1/2 tsp) of sour cream, a small dollop of the pear puree, a smattering of crispy chorizo cubes, and finally a few whole fresh thyme leaves. Enjoy!

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 firm-ripe pear (I like comice), flesh peeled and diced, 1/2 cup olive oil (not extra virgin, unless you don't mind a smoky kitchen), 6 ounces good Spanish chorizo, diced small, 2 medium russet potatoes, peeled and grated (about 3 cups), and more.

Yes, Potato Pancakes With Crispy Chorizo, Pear, And Cream falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Potato Pancakes With Crispy Chorizo, Pear, And Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions