Homemade Spicy Hash Browns Recipe
A cozy homemade spicy hash browns recipe for breakfast or a quick side: grated potatoes are mixed with spices and pan-fried in olive oil. The ingredient list is simple and the how-to is straightforward—squeeze out the potato moisture for a crispier finish.
Ingredients
Ingredients
Step-by-Step Method
Prep the potatoes
Peel and grate the potatoes using the large holes of a box grater. Wrap the shreds in a clean towel and squeeze out as much liquid as you can for better crisping.
Season
Transfer the squeezed potatoes to a large bowl. Add paprika, chili powder, salt, and black pepper, then toss gently until evenly coated.
Heat the pan
Warm a wide skillet over medium to medium-high heat. Add the olive oil and swirl to coat the surface.
Shape and add to the skillet
Press the potato mixture into a 1/2–3/4 inch (1–2 cm) layer in the pan, or form smaller patties. Leave a little space so they brown instead of steaming.
Pan-fry until golden
Cook for about 6–8 minutes, until the bottom is well browned and holds together. Flip carefully with a wide spatula and brown the other side for a similar time.
Drain and serve
Move to paper towels briefly to remove excess oil. Serve hot, and use the optional 1/8 tsp extra chili to fine-tune the heat.