Ingredients for Bek's Spicy Anytime Hash Browns Homemade
- 3 large russet potatoes
- Garlic Pepper Seasoning
- Italian Seasoning
- 1/4 teaspoon cayenne pepper
- 1/4 cup chopped onions
- from 1/2 cup total chopped bell peppers
- from 1/2 cup total chopped bell peppers
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
- 2 large eggs
- 1/4 cup milk
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 1/4 cup chopped jalapenos
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How to Make Bek's Spicy Anytime Hash Browns Homemade
- Peel and shred 3 large russet potatoes.
- Place shredded potatoes in a large bowl and cover with cold water. Let soak for at least 15 minutes to remove excess starch.
- Drain potatoes thoroughly and pat dry with paper towels. This is crucial for crispy hash browns.
- In a large bowl, whisk together 2 large eggs, 1/4 cup milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon cayenne pepper (or more, to taste).
- Add the drained potatoes to the egg mixture and gently toss to combine.
- Heat 2 tablespoons of butter and 1 tablespoon of vegetable oil in a large skillet over medium heat.
- Add the potato mixture to the hot skillet, spreading it evenly into a thin layer.
- Cook for 5-7 minutes per side, or until golden brown and crispy, pressing down gently with a spatula to ensure even cooking and browning.
- Serve immediately. For Southwestern Hash Browns: Add 1/2 cup chopped bell peppers, 1/4 cup chopped onions, and 1/4 cup chopped jalapenos to the potato mixture before cooking.
- Optional: Garnish with your favorite toppings like sour cream, salsa, cheese or chives.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
13g
Fat
9g
Carbs
10g
