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!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
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.
- 3
Microwave the potatoes on high for 2 minutes.
- 4
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).
- 5
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.
- 6
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.
- 7
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.