Hash browns made from scratch to promote more whole foods. When topped with sautéed red onion, jalapeños and banana peppers, these hash browns have that extra kick we sometimes need.
In life, sometimes all we want are the frozen hash browns and sometimes we go for ’em from scratch! Or do we?
Five years ago, I am pretty certain I would have done that “ya, right!” thingy I do in my head if someone asked me to try hash browns from scratch. That would have been followed up by the “I don’t even care” thingy 2 I say to myself when I am justifying something that I maybe should do or care about but just don’t. Can you relate? Then again five years ago I had a 1 1/2 year old and 3 month old so our menu looked drastically different than it does today. There’s a time for the frozen hash browns and every now and then there’s a time to try these!!
And you know what? My husband now expects these from scratch hash browns once a week per the Chef’s (muah) discretion of course!
Can we all just take a minute to enjoy this shot of shredded hash browns minus the additives that are in the store-bought kind…
When cooking hash browns there are a few tips I would like to share.
- Rinse the shredded potatoes until the water runs clear and then place the potatoes in a bar towel and squeeze out the excess water. This will help the hash browns get crispy on the outside.
- When cooking the potatoes, begin by patting them down with a spatula and then LEAVE them ALONE for 2 minutes, flip and repeat this process until they are golden brown.
These tips are what helped me get hash browns that turned out crispy on the outside and soft on the inside. Feel free to season them with just salt and pepper, but I really loved the spiciness added from the jalapeños and banana peppers.
I am loving that now hash browns don’t have to be eaten just at restaurants which can serve them a bit on the greasy side sometimes but that’s just me. These are not greasy, totally crispy on the outside, and that perfect hash brown softness on the inside.
These from scratch hash browns are totally Sunday brunch worthy. And they go great paired with any kind of eggs you like. You might like them with one of these: 1) Best 15-minute fried egg sandwich, 2) Southwest egg skillet, or 3) Scrambled eggs
I always like scrambled or fried eggs with hash browns!
From Scratch Hash Browns with Peppers and Onions
Ingredients
- 2-3 medium Russet potatoes skin-on or peeled
- 3 tablespoons extra virgin olive oil divided
- 1/2 red onion chopped
- 2-3 small jalapeños finely chopped seeded and ribs removed
- 1 banana pepper finely sliced or may substitute 1/4 green bell pepper
Instructions
- Scrub potatoes well (peel if you would like) and shred with a coarse grater.
- Place potatoes in a large bar towel and rinse until water runs clear. Squeeze out all the excess water.
- In a large skillet, heat 2 tablespoons olive oil on medium heat. Add potatoes and pat down with a spatula. Leave potatoes ALONE for two minutes. Flip and leave for another 2 minutes. Continue with this routine until potatoes are golden brown and crispy.
- Meanwhile in a separate pan, add 1 tablespoon olive oil over medium heat. Add onion and cook until softened, about 3-4 minutes, stirring occasionally. Add peppers and cook another 3 or so minutes. Serve alongside hash browns.
Notes
More Great Breakfast Ideas
Homemade Hash Brown, Egg, & Cheese Waffles
Raspberry Almond Overnight Oats
Blackberry and Cream Cheese Toast
