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Green Chili Hashbrowns

Author Becky's Mindful Kitchen

Ingredients

  • Potatoes, shredded, if using baby potatoes- use your food processor
  • optional, Sweet or spicy peppers, finely diced
  • optional, onion, finely diced
  • Harvest Baklouti green chile olive oil
  • Salt to taste

Instructions

  1. Shred potatoes and squeeze to remove excess water.  In a bowl, mix together all ingredients except olive oil.  I use 1 onion for every 10 small baby potatoes and the amount of peppers is completely up to you and can be omitted as well.  

    In a cast iron pan preferably, heat olive oil and press down potatoes filling entire circumference of the pan.  Let cook on medium heat until they are golden brown around the edges. Flip and continue cooking.  Serve hot.