Crispy Jalapeño Hash Browns
These crispy jalapeño hash browns are inspired by my typical Waffle House order.
Servings 2
Calories 499kcal
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.
Nutrition
Calories: 499kcal | Carbohydrates: 58g | Protein: 7g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Sodium: 17mg | Potassium: 1355mg | Fiber: 4g | Sugar: 2g | Vitamin A: 183IU | Vitamin C: 27mg | Calcium: 44mg | Iron: 3mg