Description
These are some very tasty and a little spicy hash browns!
Ingredients
- 3 teaspoons Olive Oil
- 1 whole Medium-sized Onion, Sliced In 1 Inch Long Pieces
- 1-¼ pound Shredded Potatoes
- 1 Tablespoon Garlic, Crushed Or Minced
- 1 teaspoon Salt – Be Liberal But Adjust To Your Taste
- ½ teaspoons Ground Black Pepper – Also To Taste
- 2 teaspoons Chili Powder
- 2 teaspoons Paprika
- 2 teaspoons Cumin
- 2 teaspoons Dried Oregano
- 1 dash Cayenne Pepper (more If You Like It Hot!
- 1 Tablespoon Unsalted Butter
- ½ bunches Fresh Cilantro, Roughly Chopped
- 2 Tablespoons Chopped Fresh Chives
Preparation
1. Heat olive oil in a large heavy 12-inch skillet over medium heat until the oil shimmers.
2. Add onion. Salt and pepper the onions and allow the onions to soften and become translucent (3-5 minutes).
3. Add potatoes and stir to mix them with the onion.
4. Add the garlic, stir and cook for about a minute.
5. Add chili powder, paprika, cumin, oregano and cayenne pepper. Stir to evenly distribute the spices.
6. Cook for another 5-7 minutes and don’t stir them.
7. If the potatoes look a little dry, add 1 tablespoon of unsalted butter.
8. Continue to cook the hash browns until you get a nice brown, slightly crispy layer on the bottom. Flip potatoes over to brown the other side. Cook the other side until they are browned to your liking.
9. Turn off heat, add in cilantro and stir.
10. Serve with fresh chives sprinkled on top.
