Quick and Easy Jalapeño Hash Browns

Hash browns are a quintessential brunch food, and these hash browns will make your midmorning meal extra special with their spicy kick of jalapeño. This potato dish is simple to make and only lightly fried, making it less fattening than your traditional hash browns. By baking the potatoes first, you cut down on both oil and fry time, ensuring that you’re starting your day on a healthy, yet delicious, note.

Serves 2 or 3

1 large russet potato

1⁄2 small onion

1 small jalapeño

2–3 tablespoons extra-virgin olive oil

1 teaspoon garlic powder

1 teaspoon paprika

Salt

Pepper

  1. Preheat oven to 350°F. Cut potato in half crosswise and slice off both ends. Spiralize using a small-noodle blade. Cover a baking sheet with aluminum foil and spread noodles evenly on top. Bake for about 10 minutes.
  2. While potatoes are baking, dice your onions and jalapeño. When potatoes are finished remove from the oven. Heat 2 tablespoons olive oil in a medium-sized, oven-safe pan on medium-high heat. Add onions and jalapeño, stirring them in the pan to coat with olive oil. Cook for about 1–2 minutes and then add potatoes to the pan. Add another tablespoon of oil if necessary. The more oil you add and the higher heat you use, the more crispy your potatoes will be.
  3. Toss the potato, onion, and jalapeño mixture in the pan with garlic powder and paprika until potatoes are coated. Cook for a few minutes, stirring occasionally.
  4. Crank the heat to high and form your potatoes into a hash brown patty shape using the entire pan. Pat the top of the potatoes down with a spatula to flatten and form. Cook for about 1–2 minutes to solidify patty and to crisp the bottom, but be careful not to burn the potatoes by keeping the flame on for too long. Once patty has solidified, remove from heat and top with salt and pepper as desired.