Name: Mexican Style Hash Brown Potatoes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 medium russet potatoes, peeled and grated; 1 small red bell pepper, diced; 1 small green bell pepper, diced; 1 small yellow onion, diced; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon paprika; Salt and pepper, to taste; 2 tablespoons olive oil; Fresh cilantro, for garnish; Salsa, sour cream, and avocado slices for serving (optional)

Instructions

In a large bowl, combine the grated potatoes with a pinch of salt. Let them sit for a few minutes to allow excess moisture to be released. Use a clean kitchen towel to squeeze out as much liquid as possible from the potatoes.
Heat olive oil in a large skillet over medium heat. Add the diced bell peppers, onion, and garlic. Sauté until the vegetables are tender, about 5-7 minutes.
Add the squeezed potatoes to the skillet, spreading them out evenly. Let them cook without stirring for a few minutes to allow them to crisp up on the bottom.
Sprinkle the cumin, chili powder, paprika, salt, and pepper over the potatoes. Gently flip the mixture using a spatula, allowing the other side to crisp up as well. Cook for another 5-7 minutes, or until the potatoes are golden brown and cooked through.
Taste and adjust seasoning if needed. Feel free to add more salt or spices to suit your taste preferences.
Serve the Mexican Style Hash Brown Potatoes hot, garnished with fresh cilantro. For an extra burst of flavor, top with salsa, a dollop of sour cream, and slices of creamy avocado.
Enjoy these zesty hash browns as a versatile side dish that pairs perfectly with eggs, breakfast meats, or as a tasty filling for breakfast burritos or tacos.

Ingredients

Instructions

Nutrition Facts

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