Dos Caminos Carnitas and Idaho® Potato Hash
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For the Carnitas
- 4 pounds pork butts, cut in large cubes
- 8 pounds lard
- 2 tablespoons whole peppercorns
- 10 bay leaves
- 2 sprigs fresh thyme
- 1 large stick canela
- 1 cup orange juice
- 1 cup cola
- 1 can condensed milk
- Salt, to taste
For the hash
- 8 Idaho® russet potatoes, peeled
- 2 cups all-purpose flour
- 8 eggs
- 26 ounces raw beef chorizo
- 2 white onions, chopped
- Salt and freshly ground black pepper
- 1 cup oil or as needed, for frying
- In a large, deep pot, melt lard, add pork and other carnitas ingredients and bring to a simmer. Place in 300-degree oven for 1-2 hours, cooking until tender.
- Remove pot from oven and heat on the burner to brown the outside, season with salt to taste. Keep warm.
- Using a box grater or shredding blade of the robot coupe, shred the potatoes. Rinse shredded potatoes until the water is clear. Drain. Place the shredded potatoes onto a clean kitchen towel. Squeeze to remove all excess water.
- Add the shredded potato into a large mixing bowl along with the flour and eggs. Mix well.
- Cook the chorizo in a large nonstick skillet over medium heat, breaking any lumps, until it begins to crumble and is cooked through. Add the onions and sauté until translucent, about 3 minutes. Season with salt and pepper.
- Add the chorizo-onion mixture to the shredded potatoes. Mix to combine.
- Heat about ¼ inch of oil in a large, heavy skillet over medium-high heat. When the oil is sizzling hot, place the mixture in separate piles like large pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side, about 3 to 5 minutes per side.
- Transfer hash browns to a paper-lined plate and drain. Season with salt and pepper and serve immediately topped with the carnitas and hot sauce on the side.