Green Chile Hash Browns
Crispy, golden, and bursting with bold Southwestern flavor, Green Chile Hash Browns are the perfect way to elevate your breakfast or brunch game. This recipe combines the irresistible crunch of grated russet potatoes with the smoky heat of roasted green chiles, sautéed onions, and garlic for a dish that's as comforting as it is flavorful. A touch of cumin adds a warming spice, while fresh cilantro provides an optional pop of brightness. The secret to extra-crispy hash browns lies in squeezing out every drop of moisture from the potatoes before frying them to crunchy perfection. Ready in just 35 minutes, this skillet-cooked side dish is a deliciously satisfying way to spice up your mornings or pair with your favorite proteins. Serve hot and watch these savory hash browns disappear in no time! Perfect for fans of easy comfort food with a Southwestern twist.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 large Roasted green chiles (diced, mild or spicy to taste)
- 1 medium Yellow onion (finely diced)
- 2 cloves Garlic (minced)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Cumin (ground)
- 3 tablespoons Vegetable oil (or butter, for frying)
- 2 tablespoons Fresh cilantro (chopped, optional for garnish)
Instructions
Peel the russet potatoes and grate them using a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. This step ensures extra-crispy hash browns.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat.
Add the finely diced onion and minced garlic. Sauté for 3-4 minutes until soft and fragrant.
Stir in the diced roasted green chiles, cooking for an additional 1-2 minutes. Transfer the mixture to a plate and set aside.
In the same skillet, heat the remaining 2 tablespoons of vegetable oil over medium-high heat.
Spread the grated potatoes evenly in the skillet, pressing them down slightly with a spatula to form a flat layer. Cook without stirring for 5-7 minutes, or until the bottom is golden and crispy.
Flip the potatoes carefully using a spatula (you can do this in sections if needed). Cook the other side for another 5-7 minutes until golden brown.
Sprinkle the cooked onion, garlic, and green chile mixture evenly over the hash browns. Season with salt, black pepper, and ground cumin. Toss gently to combine everything in the skillet.
Cook for another 2-3 minutes, allowing the flavors to meld together.
Serve the green chile hash browns hot, garnished with fresh cilantro if desired. Enjoy!
Nutrition Facts
Calories |
1112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2470 mg | 107% | |
| Total Carbohydrate | 168.8 g | 61% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 14.8 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 4188 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
