Spicy Hash Browns Recipes

SPICY HASH BROWNS - HOMEMADE

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Combine olive oil, paprika, chili powder, salt, red peppers, and black pepper in a large bowl; stir well.
• Add diced potatoes and stir well to coat.
• Place potatoes in a single layer on a cookie sheet coated with cooking spray.
• Bake at 400 degrees Fahrenheit for 30 minutes or until browned.

SPICED MUSTARD HASH BROWNS

Steps:

• Heat the oil in a large cast-iron skillet over high heat. Add the red onions and saute until beginning to brown, 1 minute. Add the butter; when almost all melted, add the potatoes, salt, oregano, coriander, cumin and pepper. Toss the potatoes to coat with fat and spices, then let them cook, pressing occasionally with a spatula, until very dark and crispy on the bottom, about 5 minutes.
• Meanwhile, whisk together the mustard, vinegar, 1 teaspoon honey and some salt and pepper in a medium bowl. Slowly whisk in the olive oil to make a thick dressing. Taste and add honey or salt and pepper as needed.
• When the potatoes have developed a nice dark crust, use the spatula to turn them over in chunks, pressing them again into the bottom of the pan to toast slightly. Scatter the scallions and cilantro on top and toss a bit to combine. Drizzle with some of the dressing. Transfer the hash browns to a serving platter. Serve with the remaining dressing on the side.

CRISPY HASH BROWNS WITH SMOKY SAUCE

Steps:

• Smoky Sauce: In a medium mixing bowl combine the sour cream, parsley, paprika, vinegar and garlic. Mix until well blended, and then taste to check the seasoning. Season with salt and pepper.
• For the hash browns: Grate the potatoes using the large holes of a box grater. Place the grated potatoes on a clean dish towel and squeeze out the excess water.
• In a large mixing bowl combine the grated potatoes, onions, parsley, oregano, salt and pepper, and give it a good stir.
• Heat the oil in a large nonstick saute pan over medium heat. Using a 1/4 cup measuring cup, scoop out the potatoes and place in the hot pan. Fill the pan with 4 or 5 potato scoops, making sure not to overcrowd the pan. Using a spatula, flatten out the potato portions. Cook until golden brown, about 3 minutes. Flip and continue to cook on the other side until golden brown and crispy, about 3 minutes. Drain the hash browns on paper towels, sprinkle with salt, and repeat the process for the remaining potatoes. Serve with the smoky sauce on the side.

SPICY SAUSAGE HASH BROWNS

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a 4-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until heated through.

CLASSIC HASH BROWNS

Steps:

• Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
• Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
• Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.

SPICY HASH BROWN WAFFLES WITH FRIED EGGS

Steps:

• In a large bowl, whisk 1 egg, salt, cumin, pepper and chili powder. Stir in potatoes, onion, green chiles and salsa. Bake in a preheated waffle iron coated with cooking spray until golden brown and potatoes are tender, 8-12 minutes., In a large skillet, heat oil over medium-high heat. Break remaining eggs, 1 at a time, into pan. Reduce heat to low. Cook to desired doneness, turning after whites are set if desired. Remove from heat. Sprinkle with cheese; cover and let stand 3 minutes or until melted., Serve eggs with waffles and toppings of your choice.

SPICY HASH BROWNS - HOMEMADE

Steps:

• Place potatoes in large mixing bowl and add oil to coat.
• Combine remaining seasonings, add to potatoes and toss until thorougly blended.
• Spread on UNGREASED cookie sheet and bake in preheated 400 degree oven for 30 minutes.