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