Easy Spiralized Jalapeno Hash Browns


Potatoes have always been one of my favorite foods, and though I try to stick to sweet potatoes or purple potatoes most of the time now, I still love to revisit the classic Russet potato.  Believe it or not, white potatoes actually are healthy for you, as long as you aren't eating them in large quantities or drenching them in oil or cheese. 

I happen to find hash browns a quintessential brunch food, and these hash browns are extra special not only because they contain the spicy kick of jalapeno, but because they are really easy to make and are only lightly fried. Spiralizing the potatoes takes not even a minute, and by baking the potatoes first, you cut down on oil and fry time.

Ingredients (serves 2)

  • 1 russet potato
  • 1/2 small onion, diced
  • 1 small jalapeno, diced
  • Olive oil
  • Paprika
  • Garlic powder
  • Salt 
  • Pepper

1. Preheat oven to 350 degrees.

2. Cut potato in half and cut both ends off. Spiralize using the regular noodle blade. Place potatoes on a baking sheet (with no oil) and bake for about 10 minutes.

3. While potatoes are cooking, chop your onions and jalapenos.

4. Heat about 2 tablespoons of olive in a pan on medium to high heat. Add onions and jalapenos and cook for a minute or two before adding potatoes. Add more oil if necessary. The more oil you add and the higher heat you use, the more crispy your potatoes will be.

5. Toss your mixture in the pan with a sprinkle of garlic powder and paprika until potatoes are lightly coated. Cook for a few minutes, mixing around here and there. 

6. Crank the heat up to high, and form your potatoes into a hash brown patty shape. Pat the top down with a spatula to form. Cook for about a minute or two to solidify patty and crisp the bottom, but be careful not to born your potatoes or the pan.

7. Top with salt and pepper and enjoy!

Don't forget! You can buy a copy of my Spiralizer Recipe Book on Amazon or Barnes & Noble!