Spicy Hash Browns
Spicy Hash Browns are an easy appetizer or perfect addition to your weekend brunch! Packed with flavor from fire roasted jalapeños and baked until crispy.
Spicy Hash Browns
Crispy hash brown potatoes are just nearly impossible to resist and these Spicy Hash Browns are a super easy addition to your game day plans or perfect side for breakfast, lunch or dinner!
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My family absolutely loves hash browns, but I have to admit, standing at the stove frying hash browns is not my favorite. I love these baked spicy hash browns because they have those perfect crispy edges and are just loaded with flavor.
Serve these Spicy Hash Browns up with my Sriracha Comeback Sauce for your next game day get together! Simple to make ahead and guaranteed to please the crowd!
How to Make Hash Browns:
- Grill or Broil 5 jalapeños that have been split with seeds and membranes removed.
- Dice jalapeños and set aside.
- Scrub 3 medium-sized potatoes (about 1 1/2-2 pounds).
- Shred on a large grater.
- Place shredded potatoes in a cheesecloth or flour sack towel and squeeze out as much liquid as possible.
- Mix shredded potatoes with Italian salad dressing, diced roasted jalapeños, and shredded cheese.
- Spray a mini muffin tin with non stick cooking spray.
- Fill muffin tins with hash brown mixture.
- Bake until golden brown and crispy.
- Serve with ketchup or Sriracha Comeback Sauce.
Scroll to the bottom for full printable recipe.
I never remember to buy the prepackaged hash browns, they seem to move them around our grocery store from one place to another and if I do think of them, I can’t find them.
It is super easy to make hash brown potatoes using your cheese grater. The secret to keeping the hash browns crispy, is to squeeze as much liquid from the shredded potatoes as possible. Don’t skip this step or you will have mush.
Hash Brown Variations:
You can fry these hash browns individually or the whole batch at once in a skillet. Baking them in mini muffin tins is easier and makes the perfect appetizer bites.
If you aren’t into the spicy hash browns, you can skip the jalapeños or substitute diced onion.
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Tools for Making Homemade Hash Browns:
Box Grater or Food Processor ~ I typically use my box grater but the food processor is super fast!
Mini Muffin Tin ~ This is the one I use for making mini muffins and mini desserts.
More Appetizer Ideas:
Barbecue Bacon Wrapped Tater Tots are a super easy, 3- ingredient snack that everyone goes crazy for! Loaded Potato Skins are stuffed with cheese, smoked beef & topped with green onions and then wrapped in crispy bacon!
Knorr Spinach Dip is a classic spinach dip made with just a few ingredients and it’s always the hit of any party! Hawaiian Onion Dip takes your ordinary party dip to an all new level of flavors! It’s just not a party unless you have Fried Pickles!
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Spicy Hash Browns
Ingredients
- 5 jalapenos cut in half lengthwise, seeds and membrane removed
- 3 russet potatoes scrubbed
- 1 cup shredded Mozzarella cheese
- 1 1/2 cups Italian Salad Dressing
- 2 tablespoons prepared Mustard
- 1 teaspoon salt
Instructions
- Grill or Broil jalapeños until softened and skin starts to char.
- Dice jalapeños and set aside.
- Preheat oven to 400°.
- Shred potatoes on a large grater.
- Place shredded potatoes in a cheesecloth or flour sack towel and squeeze out as much liquid as possible.
- Mix shredded potatoes with cheese, Italian salad dressing, mustard, diced roasted jalapeños, and salt.
- Spray a mini muffin tin with non stick cooking spray.
- Fill muffin tins with hash brown mixture.
- Bake until golden brown and crispy, about 45 minutes.
- Serve with ketchup or Sriracha Comeback Sauce.
Those look so easy to make. Our family loves hash browns. What an easy way to prepare them. Know everyone will enjoy this recipe.
What do I do with this ingredient
2 tablespoons prepared Mustard
Hi Peter,
I have updated the recipe card, the mustard is mixed in with the Italian dressing.
~ Milisa