Crispy Jalapeño Hash Browns

I don’t think I have ever actually been to a Waffle House in the morning – most visits are after too many pitchers of Bud Light & shots of fireball at the surrounding bars. There’s still something alluring (and dare I say comforting?) about coming into Waffle House for a pairing of waffles, eggs and hash browns.

The crispy hash browns come topped with a few pickled jalapeños and a slice of partially melted American cheese – it’s part of the charm. In this recipe I sauté chopped jalapeños and a bit of cayenne with the shredded potatoes. They’re best topped with fried eggs and a dash of hot sauce.

Crispy Jalapeño Hash Browns

Key Ingredients in This Recipe

• Potatoes – Starchy potatoes like Russet are best for crispy hash browns. If you want them to be fluffier then opt for waxy potatoes like Yukon. Be sure to squeeze out any excess water before frying.
• Jalapeño – Removing the seeds and membrane from the jalapeño cuts down on the spice while the good jalapeño flavor remains. While Waffle House used pickled jalapeños I sauté diced jalapeño in this recipe.

How to Make Hash browns

1. Remove the starch from the potatoes. Peel the potatoes and use a cheese grater to shred the potatoes. Add to a bowl of cold water and vinegar to remove the starch from the potatoes. Drain completely and spread the shredded potatoes on a kitchen towel. Wrap and squeeze out as much water as possible. 
2. Season the potatoes. Add the potatoes back to the bowl and toss with salt, pepper and cayenne. 
3. Heat the pan. Heat a large nonstick sauté pan over medium-high, add the oil and heat through.
4. Cook the hash browns. Add the jalapeño then top with the potatoes in an even single layer. Cook, untouched, until a golden brown crust forms, about 5 minutes.
5. Break up the potatoes and continue cooking. Use a spatula to break up the potatoes and flip them in sections. Lower the heat to medium-low and continue to cook until the potatoes are crispy all over, about 8 minutes. 
6. Serve. Serve topped with hot sauce with a side of bacon and eggs. 

Tips and Tricks for This Recipe

• Rinsing the shredded potatoes in water keeps them from becoming gummy when fried in the pan.
• Be sure to fully dry the potatoes before adding them to the hot pan. If they are not completely dry then they will steam rather than fry and won’t develop the signature crust on the outside.
• Potatoes absorb salt so you can be generous when seasoning them.
• Be patient! Resist the urge to touch the potatoes too much as they cook. Letting them sit helps them develop the crust.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• Slow Scrambled Eggs
• Dad’s Breakfast Potatoes
• Sweet and Savory Prosciutto Egg and Cheese Sandwich with Jam

Crispy Jalapeño Hash Browns

Print Pin

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Serves 2

US Customary – Metric

Ingredients:

• 3 medium Russet potatoes (about 1½ pounds)
• 2 tablespoons white vinegar 
• Kosher salt, as needed 
• Freshly ground black pepper, as needed 
• ¼ teaspoon cayenne
• ¼ cup vegetable oil
• 1 medium jalapeño, seeds removed and thinly sliced 

Instructions:

• Peel the potatoes and use a cheese grater to shred the potatoes. Add to a bowl of cold water and vinegar to remove the starch from the potatoes. Drain completely and spread the shredded potatoes on a kitchen towel. Wrap and squeeze out as much water as possible. 
• Add the potatoes back to the bowl and toss with salt, pepper and cayenne. 
• Heat a large nonstick sauté pan over medium-high, add the oil and heat through. Add the jalapeño then top with the potatoes in an even single layer.
• Cook, untouched, until a golden brown crust forms, about 5 minutes.
• Use a spatula to break up the potatoes and flip them in sections. Lower the heat to medium-low and continue to cook until the potatoes are crispy all over, about 8 minutes. 
• Serve topped with hot sauce with a side of bacon and eggs. 

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