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Chile-Cilantro Hash Browns Recipe

Chile-Cilantro Hash Browns
Difficulty: Easy | Total Time: 20 mins | Active Time: | Makes: 2 to 3 servings

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
  1. Heat oil in a large cast iron skillet or frying pan over medium heat.
  2. 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.
  3. When oil shimmers, scatter potato mixture evenly in the pan and sprinkle salt over top. Cook until the bottom of the hash is golden brown and crisp, about 5 to 6 minutes. Break the 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.
    Write a review | 22 Reviews
  • Has anyone tried grated hash browns like this with sweet potatoes? I'm wondering if the same rules apply for squeezing or rinsing.

  • Love anything with cilantro. I plan to make this with pre-cooked potatoes and use the same ingredients. Good recipe!

  • Looks delicious. I've been addicted to hash browns these last few weeks. The best results I've gotten have been shredded with skins on, rinsed in cold water, dried in a salad spinner. Heated some olive oil in a non-stick fry pan until almost-smoking, added potatoes with some thinly sliced onions. I salt them when they're done... never been able to keep 'em from going mushy if I do it while they're still in the pan. Love the cilantro idea. Cheers!

  • I just made this recipe. I left the peels on. Tasted great, especially out of a cast iron pan. Next time, I think I'll try adding some onions.

  • ****potato pancakes. Blushing here. And yes, I am old enough to remember Dan Quayle's potatoE faux pas.....

  • I know what Sharuf is thinking of...and they are darned good. Cube leftover baked potatoes and saute in butter with onions, garlic, pepper until slightly crispy. Yummy!! Actually, I've learned a trick when you make hash browns from raw potatoes. I got tired of the clump of semi gooey on the inside mess. I love potatoe pancakes and all, but when I want hash browns, I want hash browns like you get a Denny's or Village Inn, not a conglomerate chunk o' potato. Whether you use the grater box or food processor, place your freshly grated potatoes in a bowl of cool water for a bath first. This cuts the starchy liquid and also keeps them from turning pink then grey as you cook them. Granted, I'm probably washing some nutrients out in the strainer with this method, but not sure the nutritional value is the aim when you're making hashbrowns. :)

  • Hey Chowsters!! I make a version of this and curiously had never thought of the Cilantro. D' Uh. Still, I can see that's gonna be a fave!! Kudos!!

  • without even knowing it, I practically made this for dinner tonight. I fried the potatoes with onions, garlic, jalapeno, mushrooms and cilantro. added a little beer, curry and ginger . it was delicious with some apple cider vinegar...slightly more complicated, but very yummy.

  • I like to leave the peels on for most recipes but if i do peel the potatoes (like when making some potato soup with milk) We will toss the peels around in some oil, salt, pepper and perhaps some onion/garlic powder and throw 'em on a cookie sheet in a hot oven 'til crispy....deliciouso! as my grandma would say

  • These sound scrumptious. I bet they'd be great with a cheese omelet and some salsa, too.

  • 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?

  • 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!

  • The hash browns are even tastier if you leave the peel on the potatoes.

  • 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.

  • Great combination.

  • "Hash browns are made from pre-cooked potatoes." ~~~~~~~~ sharuf, what makes you think that?

  • Looks good, but don't confuse us by calling them "hash browns". Hash browns are made from pre-cooked potatoes.

  • Ohhh, mama mia this looks good. I might have to try this over the weekend...

  • Aidam, your potato peelings idea is wonderful. But do people still peel potatoes?

  • 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!

  • whaddya think of this recipe.

  • 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?

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