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.
Servings: 24
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.