Spicy Hash Browns

23 Nov

Usually I’m the lazy type. Open a bag of frozen, shredded hash browns, dump them in a pan with oil and cook ’em til they’re brown. But then some days I open the freezer and lo and behold there are no frozen hash browns to be had. What now? My heart is set on some breakfast burritos and you can’t have breakfast burritos without hash browns. What next? Make my own!

Making hash browns is not hard. In fact it’s quite simple. And truth be told, these are so much more delicious than the frozen ones. Don’t worry, they actually aren’t even that spicy. Just a hint of a kick, probably even safe for children!

Are you ready? Here we go…

First we have to make the seasoning mixture. Combine the following in a bowl:

2 tablespoons olive oil
1 teaspoon paprika
3/4 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper, ground
1/8 teaspoon black pepper

Preheat your oven to 400 deg. F and get 2 1/2 pounds of potatoes (about 6 1/2 cups). I use russets, you could probably use Yukon Golds. Stay away from red potatoes. Ew. (2 1/2 pounds is approximately 6 medium potatoes.)

Then slice them…


Dice them…


And throw them in the bowl with the seasoning mixture. Stir it around a bit to get the potatoes all nice and coated. I probably used too small of a bowl because all my diced potatoes kept jumping out. That’s ok. Potatoes are natural jumpers. Just make sure nobody was looking and then pick them up and put them back in the bowl.


Then spray a baking sheet with non-stick spray and dump all the diced potatoes onto it and spread them into a single even layer. You’ll probably have some of the seasoning mixture at the bottom of the bowl… just scrape it out onto the potatoes and mix them around a bit.

Now bake them at 400 deg. F for 30 minutes until they’re nice and tender (you HAVE to eat one to test it, that’s the rule! Don’t burn your face off though). Scoop some onto your tortilla with some scrambled eggs, bacon and cheese and enjoy!

See? That wasn’t hard at all!

Click here to see a printable recipe.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: