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Jalapeno hash browns with eggs on top and bacon on the side

Crispy Jalapeño Hash Browns

These crispy jalapeño hash browns are inspired by my typical Waffle House order. 
Course Breakfast
Cuisine American
Keyword hash brown, jalapeno, pickled jalapeno, potato
Prep Time 10 minutes
Cook Time 10 minutes
Servings 2


  • 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 


  • 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.