Sweet and Spicy Hash Browns Recipe


Nutrition

Cal/Serving: 306
Daily Value: 15%
Servings: 4

High-Fiber
Sugar-Conscious, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat14g22%
Saturated2g10%
Carbs42g14%
Fiber6g25%
Sugars3g0%
Protein5g10%
Sodium619mg26%
Calcium41mg4%
Magnesium57mg14%
Potassium1016mg29%
Iron2mg12%
Zinc1mg5%
Vitamin A968IU19%
Vitamin C45mg76%
Thiamin (B1)0mg13%
Riboflavin (B2)0mg7%
Niacin (B3)3mg14%
Vitamin B61mg36%
Folic Acid (B9)43µg11%
Vitamin B120µg0%
Vitamin D0µg0%
Vitamin E3mg14%
Vitamin K15µg19%
Fatty acids, total monounsaturated10g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

“Cheesy” Kale Chips
Instead of grabbing a bag of potato chips, make a batch of healthy kale chips from Paulding &...
Mongolian Skirt Steak
Executive Chef Kevin Long (from the kitchens of Red Lantern Restaurant and Lounge in Boston’s...
Carrot Muffins Recipe
A healthy take on carrot cake. Utilize Greek yogurt and canola oil to produce moist, flavorful...

Sweet and Spicy Hash Browns
Tim McGeever

This sweet and spicy twist on classic cubed hash browns offers all the excitement and flavor one could ask for before noon. I've always appreciated that extra kick, that slap of seasoning, that pinch of a bang... you get the idea. Likewise, I adore a caramelized mushroom and/or onion. So, as with most of my recipes, I thought I would combine all that I love in one boisterous dish. Go ahead...try not taking seconds.

See all mushroom recipes.

Click here to see Potato Recipes That Aren't Boring.

4
Ratings10

INGREDIENTS

  • 4 tablespoons olive oil
  • 1 yellow onion, halved and sliced
  • 1 pint mushrooms, sliced into thirds
  • 2 teaspoons cayenne
  • 1 teaspoon red pepper flakes
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 Yukon Gold potatoes, diced
  • Cooking spray

DIRECTIONS

Coat the bottom of a sauté pan with 2 tablespoons of the olive oil and add the onion. Cook over medium heat for 30 minutes, stirring frequently. Coat another pan with the remaining olive oil, and simultaneously cook the mushrooms over medium heat for 25 minutes.

Preheat the oven to 425 degrees.

Combine the cayenne, red pepper flakes, chili powder, salt, and pepper in a large bowl and mix well. Add the potatoes to the mixture and stir well.  On a cookie sheet, lay out the potatoes in a single layer (use cooking spray, if needed). Bake until golden brown, about 25 minutes. In a large bowl, combine the hash browns with the onions and mushrooms. Serve and devour!

Recipe Details

Servings: 4
Total time: 45 minutes.
Cuisine: American
Special Designations: Nut-free, Dairy-free, Vegan, Vegetarian

Notes and Substitutions:

Note: Don't limit yourself to breakfast. The dish's natural heartiness and balance of both savory and sweet flavors make it a perfect addition to lunch or dinner — a versatile side dish, if you will. 



Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human