From Scratch Hash Browns with Peppers and Onions
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.
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
Recipe adapted from Cookie + Kate