Potato Pancakes with Crispy Chorizo Pear and Cream

Ingredients

• 1 firm-ripe pear (I like comice), flesh peeled and diced
• 1/2 cup olive oil (not extra virgin, unless you don't mind a smoky kitchen)
• 6 ounces good Spanish chorizo, diced small
• 2 medium russet potatoes, peeled and grated (about 3 cups)
• 1 large yellow onion, peeled and grated (about 1 cup)
• 1/3 cup flour
• 1 large egg, beaten
• 1 teaspoon kosher salt
• freshly ground black pepper
• 1/2 cup sour cream
• 1 tablespoon fresh thyme leaves

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