As far as making potatoes for breakfast or as a dinner side, I am all about easy. And the main issue I have with most hash browns is that they are not easy, take longer than I want to spend time with them, and have a tendency to be soggy.
Another of my pet peeves with potatoes is that when I buy a bag at the market, there is precious short time to use them before they try to sprout. So once in awhile, I find myself baking a boatload of potatoes in the oven, and then finding ways to use them up. Now, I could just prep them as I make each recipe. But I have a little secret – once you bake them up, they cook up very quickly and easily without much trouble at all.
Such has been the case recently when I baked up about a dozen, and dispersed them for different uses. Next day, it is very easy work to peel and cube them for hash browns, and you will be amazed at how fast they cook up and how well they crisp.
I do hope you enjoy – this can be just the thing to spice up your breakfast, brunch, or home style dinner.
Southwest O'Brien Potatoes
1 medium onion, chopped
1/2 red bell pepper, chopped
1 fresh jalapeno, minced (optional)
2 tablespoons olive oil
1 teaspoon cumin seed
3 medium russet potatoes, baked and chilled (leftover are fine), chopped
1 teaspoon Adobo seasoning or Southwest style seasoning salt
1 teaspoon chili powder
5 cloves garlic, chopped
Black pepper, to taste
2 tablespoons butter
2 tablespoons chopped cilantro
1. Sauté onion, bell pepper, jalapeno, and cumin seed in olive oil until onions are translucent.
2. Stir in chopped potatoes, Adobo, garlic, chili powder, butter, and black pepper.
3. Cook, occasionally turning potatoes over with spatula, until golden brown and crispy.
4. Sprinkle with chopped cilantro and serve.