This is our favorite recipe for poblano and onion hash browns. This is a dish you can easily improvise with and add your own flare to make it your own. Everyone we’ve made this for absolutely loves it!
What You’ll Need
- 2 medium baking potatoes, peeled and shredded
- 1/2 medium onion, diced
- 1 poblano pepper, diced
- 2 Tbsp. oil
- 1 Tbsp. chili powder, or to taste
- Salt and pepper, to taste
Preparation and Cooking
- Soak the shredded potatoes in cold water for about 30 minutes. Drain and pat dry with paper towels, removing as much moisture as possible.
- In a large bowl, combine the shredded potatoes, onion, and poblano pepper and stir.
- Place a large, heavy skillet over medium-high heat and add the oil. Once hot, add the potato mixture, sprinkle with half the chili powder and cook until the bottom begins to brown (about 5 to 7 minutes).
- Flip over, or stir, the hash browns. Add the remaining chili powder and cook for an additional 5 to 7 minutes. Once desired crispiness is achieved, season with salt and pepper, if desired, and serve.
STAY IN THE LOOP
Subscribe to our free newsletter.
The Pacific Northwest, sometimes referred to as Cascadia, is a region in western North America bounded by the Pacific Ocean to the west and, loosely, by the Rocky Mountains on the east. Though no agreed boundary exists, a common conception includes the U.S. states of Oregon and Washington and the Canadian province of British Columbia. […]