Chile-Cilantro Hash Browns
- 2 tablespoons vegetable oil
- 1 pound russet potatoes
- 1/2 teaspoon chili powder
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 teaspoons kosher salt
- 1 tablespoon minced fresh cilantro
The ultimate hangover food, these hash browns are simply chile-spiked crisped potatoes sprinkled with cilantro. Serve them with a fried egg on top and a side of perfect bacon for a breakfast that will chase away the craziest night of partying.
1Heat oil in a large cast iron skillet or frying pan over medium heat.
2Meanwhile, peel potatoes and grate on the large holes of a box grater. Squeeze mixture by the handful to release as much moisture as possible. Mix potatoes with chili powder and pepper until well combined.
3When oil shimmers, scatter potato mixture evenly in the pan and sprinkle salt over top. Cook until the bottom of the hash is golden brown and crisp, about 5 to 6 minutes. Break the hash into four pieces, flip, and cook until golden brown and crisp on the second side, about 4 to 5 minutes more. Sprinkle with cilantro and serve immediately.
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