Spanish Inspired Funeral Potatoes with Chorizo and Smoked Paprika
This cheesy shredded potato casserole recipe is an update on classic Funeral Potatoes, amped up on flavor with spicy chorizo, smoked paprika and sweet bell peppers, and made lighter and healthier with no canned soup and yogurt instead of sour cream.
4 ounces of smoked chorizo sausage, finely chopped
8 scallions (1 big bunch) trimmed and thinly sliced
8 ounces sharp cheddar cheese, grated
1 cup whole milk Greek yogurt whisked with 1/4 cup of water
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon mild smoked paprika
Panko Parmesan Topping:
2 tablespoons unsalted butter
1 cup Panko breadcrumbs (Japanese bread crumbs)
1⁄2 cup freshly grated Parmesan cheese
Add potatoes to a large pot of boiling water. Boil for 30 minutes. Cool potatoes in the fridge for at least two hours or as long as two days.
Make The Panko Topping: Melt the butter in a microwave save bowl or in a small saucepan. Stir in the panko and parmesan. Toss to well, to coat. Set aside.
Preheat oven to 350ºF. Oil or butter a 9-by-13-inch baking dish. Grate the potatoes into a large bowl using the largest holes on a box grater or the shredding disc on your food processor. No need to peel the potatoes. There are lots of nutrients in the skin. Remove any large pieces of skin that don’t make it through the grater.
Heat olive oil in a large heavy skillet. Add onion, pepper, garlic and chorizo. Sauté over medium-high heat for 7 minutes or so until the vegetables have softened and the chorizo is just starting to brown. Scrape vegetables and chirozo into the bowl with the potatoes. Add scallions, cheddar, yogurt, paprika, salt and black pepper. Toss to combine and spread mixture evenly into prepared casserole dish. Sprinkle the Panko topping evenly over the casserole. Bake for 35-45 minutes, uncovered, until it the casserole is golden brown and hot.