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Potato Chorizo

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Potato Type: Russet


AppetizerBreakfast/BrunchSaladSoupSide Dish

Prep Time

10 Mins

Cook Time

25 Mins


Serves 24


  • 8 cups (2 pounds) frozen tater drums (or 'tots')
  • 1/2 cup Canola oil
  • 1-1/2 tablespoons cumin
  • 1-1/2 teaspoons coriander
  • 6 each whole cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon Mexican Oregano
  • 2 tablespoons vinegar powder
  • 2 tablespoons granulated garlic
  • 1 teaspoon black pepper
  • 1 tablespoon sea salt
  • 4 each Chile Arbol, dried
  • 1 tablespoon paprika


1. In a 350°F oven, bake frozen tater drums/tots until crispy, approximately 25 minutes. Avoid over-crowding sheet pan to prevent soggy tots. Once cooled, shred tots by hand and reserve.
2. Add Chile Arbol, cloves, and oregano to spice grinder and process until fine. Combine with the remaining spices, salt, and pepper. Reserve.
3. To make chorizo, toss a generous amount of the spice blend with the shredded tater tots and a drizzle of canola oil. Massage the spices well into the crumbly potato.
4. Return the “potato chorizo” to a sheet tray and bake one more time until crispy for about 10-12 minutes.
5. Add more seasoning to the chorizo as needed.


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