Chile-Cilantro Hash Browns |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 16 |
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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 lb russet potato, peeled and grated (see directions below) |
1/2 teaspoon chili powder |
1/4 teaspoon fresh ground black pepper |
1 1/2 teaspoons kosher salt |
1 tablespoon fresh cilantro, minced |
Directions:
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.
3. Mix potatoes with chili powder and pepper until well combined.
4. When oil shimmers, scatter potato mixture evenly in the pan and sprinkle salt over top.
5. Cook until bottom of hash is golden brown and crisp, about 5 to 6 minutes.
6. Break hash into four pieces, flip, and cook until golden brown and crisp on the second side, about 4 to 5 minutes more.
7. Sprinkle with cilantro and serve immediately.
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