Spicy Hash Browns Homemade
Crispy, golden, and bursting with bold flavors, these Spicy Hash Browns Homemade are the ultimate breakfast or brunch side dish with a fiery twist! Made with freshly grated Russet potatoes, zesty jalapeño, and a kick of smoked paprika and cayenne pepper, this recipe delivers the perfect balance of crunch and heat. A touch of onion adds a mild sweetness, while garlic powder deepens the savory profile. Bound together with a simple mix of egg and flour, these hash browns fry to perfection in just minutes. Ideal for spice lovers, they’re easy to customize—remove the jalapeño seeds for a milder version or garnish with parsley for a fresh finish. Ready in under 40 minutes, these homemade hash browns are the perfect crowd-pleaser for any table.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 small Yellow onion
- 1 medium Jalapeño pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons All-purpose flour
- 1 large Egg
- 0.25 cup Vegetable oil
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel the potatoes and grate them using a box grater. Place the grated potatoes in a bowl of cold water to remove excess starch.
Finely chop the yellow onion and jalapeño pepper, removing the seeds for less heat if preferred.
After 5 minutes, drain the grated potatoes and squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth.
In a large mixing bowl, combine the grated potatoes, chopped onion, jalapeño, garlic powder, smoked paprika, cayenne pepper, salt, black pepper, and flour. Mix well.
Beat the egg in a small bowl and add it to the potato mixture. Stir until the mixture is evenly coated.
Heat the vegetable oil in a large skillet over medium heat until shimmering.
Scoop about 1/4 cup of the potato mixture for each hash brown and shape into a flat patty. Place 2-3 patties in the skillet at a time, being careful not to overcrowd.
Cook each hash brown for 3-4 minutes per side, or until golden brown and crispy. Adjust the heat as needed to prevent burning.
Transfer cooked hash browns to a plate lined with paper towels to drain excess oil. Repeat with the remaining potato mixture.
Serve the spicy hash browns hot, garnished with fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
1328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 35.6 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2573 mg | 112% | |
| Total Carbohydrate | 176.4 g | 64% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 12.0 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 169 mg | 13% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 4221 mg | 90% | |
*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.
