Crispy Mexican Hash Browns


Crispy Mexican Hashbrowns:

  • 5 Idaho potatoes – cleaned, peeled, dried
  • 1 serrano pepper – minced
  • 2 stalks scallions – minced
  • 1-2 tsp no salt/low sodium Mexican seasoning
  • 1 tsp dried Oregano
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • pinch of cumin powder
  • salt
  • black pepper
  • 2 tbsp heavy cream
  • PAM Original Flavor

1. Grate the potato into a cheese cloth, and once all the potato is grated, tie tight and squeeze out the excess water. Place into a medium bowl. Toss in the minced serrano and scallions. You want to mix in the remaining ingredients 5 minutes before cooking.

2. Spray a large non-stick skillet with PAM and place over medium-high flame. Add the potato mixture, making sure to spread it out evenly all over the pan – you want it to be a thin layer so it crisps up. Cook on 1 side for about 5 minutes, or until golden brown. Then try and flip to the other side (or flip over in sections) and cook for a few minutes until browned. Remove and place on a serving dish. Garnich with a generous amount of chopped scallions. Serve!

Serves 2-4 

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