Spicy Jalapeno Hashbrowns

Ingredients

Olive oil

4 tablespoons

Salt

1 teaspoon, or to taste

Black pepper

1/2 teaspoon, or to taste

Garlic

2 cloves, minced

Onion

1 medium, finely chopped

Jalapenos

2, seeds removed and finely chopped

Potatoes

4 medium, peeled and grated

Instructions

1. Begin by grating the potatoes and placing them in a clean kitchen towel. Squeeze out as much liquid as possible to ensure crispy hashbrowns.
2. In a large bowl, combine the grated potatoes, chopped jalapenos, onion, minced garlic, salt, and black pepper. Mix well to incorporate all the flavors.
3. Heat the olive oil in a large non-stick skillet over medium heat until shimmering.
4. Add the potato mixture to the skillet, spreading it evenly and pressing down with a spatula to form a compact layer.
5. Cook for about 10 minutes, or until the bottom is golden brown and crispy. Avoid stirring to achieve a nice crust.
6. Carefully flip the hashbrowns over using a large spatula and cook for another 10 minutes, or until the other side is equally golden and crispy.
7. Once cooked, transfer the hashbrowns to a paper towel-lined plate to drain any excess oil.
8. Serve hot, paired with your favorite breakfast items such as eggs, bacon, or fresh avocado.