Crispy Jalapeno Hash Browns
These Jalapeno Hash Browns are a quick way to jumpstart your morning. A few simple tricks will ensure you always end up with a crispy batch. So good!
Ingredients
- 1 large Russet potato
- 1/2 jalapeno
- 2-3 tablespoons onion
- 2-3 tablespoons canola oil
- 1/2 teaspoon chipotle powder (optional)
- 1/4 teaspoon salt (plus more to taste)
- freshly cracked black pepper
Instructions
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Give the potato a good rinse. (Or peel it if you want to remove the skin). Shred the potato in a bowl full of cold water. Strain and discard the liquid.
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Remove the excess water from the shredded potatoes. I use my hands but you can squeeze them in a kitchen towel or a cheese cloth.
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Microwave the potatoes on high for 2 minutes.
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Dice up 2-3 Tablespoons of onion and half of a jalapeno. (You can use a whole jalapeno if you want a more fiery version).
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Toss the shredded potatoes with the jalapeno, onion, 1/4 teaspoon of salt and some freshly cracked pepper. You can also add 1/2 teaspoon of chili powder if you want.
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Add 2-3 tablespoons of canola oil to a wide skillet on medium-high heat. When the oil is heated up and shimmering, add the potatoes and form an even layer. Cook the first side for 5-8 minutes or until the underside is heavily browned.
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Flip the potatoes and cook the second side for approximately the same amount of time as the first side, or until heavily browned. Taste for seasoning and serve immediately.
Nutrition (per serving)
Nutritional values are estimates from the original source.