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Hash Browns with Goat Ricotta and Chorizo
Ingredients
  • 2 Yukon potatoes
  • 1 tablespoon lemon juice
  • 1-½ tablespoons jasmine rice flour
  • ¾ teaspoon salt
  • ¼ teaspoon white pepper, freshly ground
  • 2-½ tablespoons goat ricotta cheese
  • 6 teaspoons soy chorizo
  • ½ yellow onion, thinly sliced
  • 3 tablespoons canola oil, as needed
  • 1 tablespoon onion chives, finely snipped
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