Sweet and Spicy Hash Browns

Sweet and Spicy Hash Browns
Sweet and Spicy Hash Browns
Tim McGeever

Sweet and Spicy Hash Browns

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.

Ready in
45 m.
4
Servings
345
Calories Per Serving
Deliver Ingredients

Notes

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. 

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!

Hash Brown Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Hash Brown Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.

Nutritional Facts

Total Fat
17g
27%
Sugar
4g
N/A
Saturated Fat
2g
11%
Protein
6g
12%
Carbs
44g
15%
Vitamin A
48µg
5%
Vitamin B6
0.8mg
38.2%
Vitamin C
46mg
77%
Vitamin E
3mg
14%
Vitamin K
15µg
19%
Calcium
42mg
4%
Fiber
6g
26%
Folate (food)
48µg
N/A
Folate equivalent (total)
48µg
12%
Iron
2mg
13%
Magnesium
60mg
15%
Monounsaturated
12g
N/A
Niacin (B3)
4mg
19%
Phosphorus
169mg
24%
Polyunsaturated
3g
N/A
Potassium
1112mg
32%
Riboflavin (B2)
0.2mg
14.3%
Sodium
639mg
27%
Thiamin (B1)
0.2mg
14.8%
Zinc
1mg
6.3%

Around the Web