Hash Browns with Goat Ricotta and Chorizo

Hash Browns with Goat Ricotta and Chorizo Recipe

Lulu worked from home today, so I brought him breakfast in bed. I love this little ritual we have once in a while. It's my way of showing him how much I love him. I love seeing my hubby's smile when I give him special treats in the morning.

I made some hash browns with goat ricotta cheese and placed a surprise vegetarian chorizo in the center. The chorizo adds a little spiciness to the dish without overpowering the hashbrowns and also some protein. The goat cheese has a tangy taste and velvety texture that complements the other components of the dish quite well.  There's nothing wrong with good ol' fashioned hash browns (we get them from the local pancake house all the time), but if you're in the mood for something a little different, this is a great recipe to try.


Yields: 2 servings

2 Yukon potatoes
1 tablespoon lemon juice
1-1/2 tablespoons jasmine rice flour
3/4 teaspoon salt
1/4 teaspoon white pepper, freshly ground
2-1/2 tablespoons goat ricotta cheese
6 teaspoons soy chorizo
1/2 yellow onion, thinly sliced
3 tablespoons canola oil, as needed
1 tablespoon onion chives, finely snipped


Wash and peel the potatoes. Shred them and place them in a bowl. Add the lemon juice and a little water. Let sit for about 5-10 minutes. Drain the potatoes using a fine mesh colander. Discard the liquid. Place all the shredded potatoes in a cheese-cloth and remove as much excess water as possible. Pat dry with paper towels.

Sprinkle rice flour over the potatoes. Toss well. Add the onion, goat ricotta cheese and about 2 teaspoons of chives. Season with salt and pepper. Using food service disposable gloves, mix well.

In a heavy-bottomed skillet, heat the oil until hot. Grease the disposable gloves with oil, then form about small potatoes flattened patties . Lower the heat to medium-high, then place the patties in the skillet. Add a teaspoon of soy chorizo in the center of each hashbrown. Cover the soy chorizo with a few shredded potatoes. Brown the hash browns for about 3 minutes. Flip the hashbrowns using a spatula. Cook until golden for about 2-3 minutes. Transfer the golden hash browns onto a large platter lined with paper towels.

Serve immediately with some ketchup on the side (if you want). Garnish with some chives.

Bon appétit!


I like using special tools (you can use a food processor too if you make large quantity) to shred the potatoes into thin strips. The thinner the strips, the crispier your hash browns are going to be.

The lemon juice prevents the potatoes from turning dark. I use the same procedure when making bì chay (shredded tofu and crispy mock pork).

My other secret to crispy hashbrowns is sprinkling rice flour over the shredded potatoes. Vietnamese cuisine calls for rice flour for a lot of fried items for a nice texture. You can find rice flour in most Asian stores, but I prefer grinding my own though. I get a finer flour using the Nutrimill brand mill. I got it several months ago and it's very useful to make any kind of flour. It's a great complement for gluten allergies as well. I make my own flour with buckwheat, oat, sorghum and spelt. 

I bought goat ricotta cheese at a local store, called the Milk Pail Market. The address is 2585 California Street, Mountain View, CA 94040, but you  can order online if you can't find it online or simply substitute with regular cow's ricotta cheese. I use it in my goat ricotta cheese and pine nut stuffed zucchini; it's delicious.

The vegetarian chorizo (click on the link for the recipe) has a similar texture to ground beef. The spices really add an extra dimension of flavor to this dish that plain, bland tofu cannot. Lulu is a vegetarian but if you're a carnivore like me, you can always use the real thing.

If you're not afraid of extra calories, top the hash browns with a dollop of crème fraîche .

Hashbrowns recipe

Published By: Jacqueline Pham on August 28, 2009.


Beautiful picture. Looks very delicious. Lovely website.

MaryMoh Website Link
[ Posted at 10:38 PM on 8/28/09 | Reply ]
[-] aww - Guest-PatriciaO
You must really love your Lulu. The hash-browns make a heart shape!
[ Posted at 11:25 PM on 8/28/09 | Reply ]
waw,these patties look so yummie!!

A fab presentation too!

Sophie Website Link
[ Posted at 2:47 AM on 8/29/09 | Reply ]
lovely....and what a sweetheart you are to share such a treat for breakfast. I like that food can be a gift....and how we prepare it makes it all the more special

Trish Website Link
[ Posted at 7:58 AM on 8/29/09 | Reply ]
[-] WOW! - Guest-Cookie
These look and sound incredible!

Cookie Website Link
[ Posted at 8:38 AM on 8/29/09 | Reply ]
[-] great breakfast - Guest-lisaiscooking
This sounds like a lovely treat for breakfast! And, my favorite use of soy chorizo is in breakfast dishes. Sounds delicious.

lisaiscooking Website Link
[ Posted at 12:17 PM on 8/29/09 | Reply ]
Loved your hashbrowns, especially the tip about the rice flour.

When you make it yourself, does it mean grinding rice in a food mill, as called for in laarb? Probably not...

could you clarify it for me?

SallyBR Website Link
[ Posted at 1:28 PM on 8/29/09 | Reply ]

I just meant grinding my own rice flour. I use an electric mill. It's just plain ol' (fine mill) rice flour.

If you want to add dry roasted rice powder to meat (or tofu), just check the procedure on the link. This kind of rice powder is called thinh in Vietnamese.

Hope this helps!

[ Posted at 4:37 PM on 8/29/09 | Reply ]
Thank you!

SallyBR Website Link
[ Posted at 9:24 PM on 8/29/09 | Reply ]
Sigh. Those look amazing, in that crispy-golden-brown kind of way. Love the sound of the ricotta also.

Y Website Link
[ Posted at 7:11 PM on 8/29/09 | Reply ]
[-] cheffresco - Guest-cheffresco
What a fun treat! Especially w. the surprise in the middle :)

cheffresco Website Link
[ Posted at 8:30 PM on 8/29/09 | Reply ]
Mmm, your hashbrowns look addicting with that yummy goat cheese in them - yum!

Kerstin Website Link
[ Posted at 10:01 PM on 8/29/09 | Reply ]
[-] deeeee-luxe - Guest-doggybloggy
wow - thats it- wow! its all I can seem to say!

doggybloggy Website Link
[ Posted at 11:01 AM on 8/30/09 | Reply ]
[-] Hashbrowns with Ricotta and Chorizo - Guest-Natasha5StarFoodie
These hash browns sound absolutely fabulous with the goat cheese ricotta (which I haven't tried yet!) and chorizo (my favorite) in the center!

Natasha - 5 Star Foodie Website Link
[ Posted at 3:03 PM on 8/30/09 | Reply ]
Thanks for stopping by my blog! This recipe looks delish by the way!!

In regards to the Speedy Spuds, yes they do save time--no scrubbing/washing, no having to wrap your potato in plastic wrap to microwave(if you do), and then it's all ready =) Of course it's not really budget friendly--0.98 a potato vs. a 5lb bag for $2 I bought today! But when I am time crunched, I will go the speedy route!
[ Posted at 5:23 PM on 8/30/09 | Reply ]
Thanks for the tip about adding rice flour to hash browns for frying.

No ketchup please. It sounds delicious without it.

Chaya Website Link
[ Posted at 6:24 PM on 8/30/09 | Reply ]
[-] Hashbrowns with Ricotta and Chorizo - Guest-EmilyANutritionistEats
I can't believe this is my first time to your blog! I LOVE it!!! Hashbrowns with goat ricotta and chorizo? Brilliant!

Emily (A Nutritionist Eats) Website Link
[ Posted at 7:52 PM on 8/30/09 | Reply ]
[-] Hashbrowns with Ricotta and Chorizo - Guest-AndreaWellnessNotes
What an amazing breakfast! Your husband is very lucky... :) I'm putting this recipe on my "must make" list...

Andrea@WellnessNotes Website Link
[ Posted at 9:54 PM on 8/30/09 | Reply ]
Yum! I have been stuck in a rut with my hash browns for breakfast, this looks like the perfect recipe to help me out. Thank you! And thank you for stopping by my blog too :)

Deseree Website Link
[ Posted at 9:35 AM on 8/31/09 | Reply ]
[-] Hashbrowns with Ricotta and Chorizo - Guest-MarcNoRecipes
I can never get hashbrowns to be quite that crisp. I'll have to try your rice flour technique next time.

Marc @ NoRecipes Website Link
[ Posted at 9:38 AM on 8/31/09 | Reply ]
[-] Hash browns - Guest-Forager
I have a weakness for hash browns and these look like the best hash browns/potato rosti things ever! Yum!

Forager Website Link
[ Posted at 5:29 PM on 8/31/09 | Reply ]

Order my latest book:
Banh Mi

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