Hash browns are, of course, breakfast food. But let’s be honest – they are crave-worthy all day long. That’s only amplified by the extra-hot spiciness of these habanero hash browns. As a snack, serve them with a savory and creamy dipping sauce, like a garlic yogurt dip, to help cool your mouth.
Now, they aren’t for everyone. The heat is potent as we’re using fresh habanero here (100,000 to 350,000 Scoville heat units.) But if you’re game, they are delicious with bacon, sausage, beans, or a simple salad. And, of course, the recipe works with a less fiery pepper, too. Jalapeño (2,500 to 8,000 SHU) works well here. I prefer red jalapeños as they have a sweetness to them that works well with fried potatoes.
These bad boys will go soggy if you leave them too long, so eat them straight away.
See them being made:
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- Spiced Pancakes With Berries: Another classic amped up with a touch of heat.
Habanero Hash Browns
Ingredients
- 2 potatoes
- 1 habanero pepper
- 1 teaspoon sea salt
- 1 teaspoon onion powder
- 1 tablespoon olive oil
Instructions
- Grate your desired amount of potato with the fine side of a box grater.
- With kitchen paper or a clean towel, squeeze as much moisture from the grated potato as possible.
- Heat olive oil over a medium to high heat.
- Pat all of the potato into a patty shape, then add it to the pan. Cook for 3-5 minutes, checking occasionally until browned. Prior to flipping the hash brown, sprinkle it with the salt, habanero, and onion powder.
- Flip the hash brown and cook on the other side for a few minutes until cooked through.
- Serve immediately.