This recipe is the best way to serve crunchy hash browns without frying them.
The coconut oil is great with high heat, but you can also use ghee for added flavor or avocado oil.
- 4 small red potatoes
- 1/2 medium white onion
- 1/2 red bell pepper
- 1 tbsp coconut oil
- 1 tsp chili powder
- 1 tsp chipotle powder
- 1 tsp salt
- 1/2 tsp pepper
- Heat the coconut oil in a large, flat bottom pan over medium-high heat.
- Prep the vegetables with the Vidalia Chop Wizard. This chopper cuts down on prep time, is easy to use, and the small chopper makes perfect hash brown pieces.
- Add the vegetables, chili powder, chipotle powder, salt and pepper to the pan.
- Cook, stirring occasionally, until potatoes are brown and crispy.
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