This Hash Brown recipe is the best way to create flavorful, crispy hash browns without frying them in oil and beats frozen any day of the week.
A Paleo “gluten-free” lifestyle is certainly not “low carb” or, worse, “no carb.”
Carbohydrates are GOOD for you. Especially when you get carbs from healthy sources, which are packed full of other great vitamins and minerals.
We used to Roast Potatoes on Sunday to have for the whole week. Then by Saturday, we were ready for a change with these Crispy Hash Browns.
Crispy, full of flavor, and a touch of spice…you can’t go wrong.
Crispy Hash Browns
- 1 tbsp avocado oil
- 4 small red potatoes
- 1/2 medium onion
- 1/2 red bell pepper
- 1 tsp chili powder
- 1/2 tsp chipotle powder
- 1 tsp salt
- 1/2 tsp pepper
- Heat the avocado 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.
Great Companion Meal
Serve these Crispy Hash Browns with this Egg Casserole.
If you’re prepping for the week, make a huge batch and save them in the fridge to have throughout the week.