Hash Browns

The people in my family are potato fanatics. Potatoes are probably the most versatile vegetable and take on the flavors of whatever dish your making, so well. I’m convinced my family could live on potatoes, onions, and tomatoes alone (and probably chiles, too).

I chose to make hash browns not only because they are so tasty when the potatoes crisp up, but they are also one of the quickest way to cook potatoes. The work is in the grating, but after that, they cook up in about 10 minutes. Its fun shredding them too, as long as you have a good box grater. I think there is also a device to shred potatoes on a food processor which would probably cut the time in half or more.

I had to add some spice, to make it a little more homestyle and authentic. I added some onion, bell pepper, and jalapeño, so I guess you could say its a cross between hash browns, and home fries, or as some breakfast places call them “O’ briens.” To make it a complete breakfast, I scrambled some eggs on the nonstick skillet, and I had a breakfast the family loved in no time. I would also suggest adding some fresh chopped up tomatoes or fresh salsa to brighten all the flavors with freshness. Although, I know a lot of people prefer ketchup too. Its perfect Sunday breakfast fare with friends or family either way, so I hope you enjoy.

Ingredients (makes 10 healthy sized patties):

4 medium Russet potatoes
1 jalapeño, minced (optional)
4 scallions + 1/4 red onion or just 1 bunch scallions, small chop
1 green bell pepper, small chop
about 1/4 teaspoon paprika, divided
about 1/4 teaspoon salt, divided
1 teaspoon margarine, divided
1 teaspoon vegetable oil, divided

1. Wash and prepare all the ingredients except the potatoes. This is to avoid the rapid color change (oxidation) of the potato as it waits to be cooked.

2. Once all vegetables are chopped, wash, peel, and grate the potatoes onto a paper towel. Work as quickly as possible. Place grated potato on paper towel into a colander in the sink. Weigh the potatoes down with a heavy bowl or plate to squeeze out excess moisture, for 1-2 minutes. Then, mix the potatoes and jalapeño, onions, and green bell pepper in a medium bowl. Wait to season until the patties are on the skillet.

A bit too many here, but I made some plain hash browns with the extras

Weighing them down

The chopped veggies, ready for mingling with potato

3. Immediately heat the skillet to a medium-high temperature and melt 1/2 teaspoon of margarine on the skillet. Place 4 patties, about 1/4 cup into nice round bundles. Sprinkle with a salt shaker, just about 1/16 teaspoon, and paprika (You can measure out a 1/4 teaspoon salt and divide it among the 10 patties) Once the patties are golden brown on one side, about 5 minutes, flip and add 1/2 teaspoon oil, to give it a nice even color. Cook for about 5 minutes more, or golden brown.

*If your potatoes do turn a little brown, they are still edible and tasty. But, you can opt to grate as you go to avoid this problem. Once the water is squeezed from the potato, it will turn a brownish color faster. Work faster, or in batches.

4. Serve with fresh tomato or salsa, and a side of scrambled eggs or egg whites.