Chile-Cilantro Hash Browns
TIME/SERVINGS
Total: 20 mins
Active: 5 mins
Makes: 2 to 3 servings
By Aida Mollenkamp
The ultimate hangover food, these hash browns are simply chile-spiked crisped potatoes sprinkled with cilantro. Serve them with a fried egg on top and a side of perfect bacon for a breakfast that will chase away the craziest night of partying.
INGREDIENTS
- 2 tablespoons vegetable oil
- 1 pound russet potatoes
- 1/2 teaspoon chili powder
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 teaspoons kosher salt
- 1 tablespoon minced fresh cilantro
INSTRUCTIONS
- Heat oil in a large cast iron skillet or frying pan over medium heat.
- Meanwhile, peel potatoes and grate on the large holes of a box grater. Squeeze mixture by the handful to release as much moisture as possible. Mix potatoes with chili powder and pepper until well combined.
- When oil shimmers, scatter potato mixture evenly in the pan and sprinkle salt over top. Cook until bottom of hash is golden brown and crisp, about 5 to 6 minutes. Break hash into four pieces, flip, and cook until golden brown and crisp on the second side, about 4 to 5 minutes more. Sprinkle with cilantro and serve immediately.
COMMENTS | ADD YOUR OWN
This is the first recipe I've clicked on in eons, and oh my gosh it sounds delicious!
I just bought a bag of russets to make potato skins which I've been craving for a couple of weeks... I still want to make the potato skins. Hmmm...
Aida how can I make both hash browns AND potato skins from this bag of russets?
whaddya think of this recipe.
sweet100s: unless you want to make deconstructed potato skins from your peelings, you are not going to be able to use the same potato for both recipes. when we have a lot of potato peelings lying around our kitchen during the holidays, i roast off the peelings until they're dries out and then combine them in a scramble with the other ingredients for potato skins -- might want to try that!
Aidam, your potato peelings idea is wonderful. But do people still peel potatoes?
Ohhh, mama mia this looks good. I might have to try this over the weekend...
Looks good, but don't confuse us by calling them "hash browns". Hash browns are made from pre-cooked potatoes.
"Hash browns are made from pre-cooked potatoes."
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sharuf, what makes you think that?
Great combination.
I guess I didn't ever know any better about hash browns being only made from pre-cooked potatoes. Rather than using leftovers from another meal, it always seemed better to start with fresh, raw potatoes. I always shred them into a bowl, add thinly sliced onions, minced garlic, season with salt, pepper, cook over medium heat in small amount of olive oil or butter until brown & crispy, flip over and brown other side. I love this as a side dish for breakfast, lunch, or dinner.
The hash browns are even tastier if you leave the peel on the potatoes.
This is the kind of Hash Browns a Mexican guy who loves taters, cilantro and chile is dying to try. You just can't go wrong here!
Even though I peel potatoes about as often as I iron these days I got an idea when you mentioned crisping the peelings in the oven... how about using them in place of tortilla chips in a chilaquiles type dish?