The best thing about this recipe (apart from how simple it is to make) is that a single batch can feed a crowd of guests easily. Whip up these crispy, cheesy hash browns along with a big platter of scrambled eggs and some fresh fruit, and your loved ones will be in brunch heaven in no time.
- 4 russet potatoes, peeled
- 1 white onion, peeled and quartered
- 3/4 cups sharp Cheddar cheese
- 4 shishito peppers, seeds and ribs removed from half, all diced
- 1/2 tablespoon kosher salt
- 1 teaspoon garlic powder
- 3 tablespoons unsalted butter
Preheat the oven to 350 degrees. Meanwhile, grate the potatoes onto a kitchen towel, then wrap them up to drain the potatoes, to remove as much water as possible. Grate the onion and cheese into a mixing bowl and combine with the grated potatoes and diced peppers — season the mixture with salt and garlic powder.
Grease a 7-by-11-inch glass casserole dish with 1 tablespoon of butter, then add the hash brown mixture in one even layer. Cut the remaining butter into pieces and sprinkle them on top of the potatoes. Cover the dish with tin foil and bake for 1 hour, then remove the foil and bake for another 15-20 minutes, or until the hash browns are golden brown and the cheese is bubbly. Serve immediately.