Spicy Hash Browns & Scrambled Eggs
Even if you’re high in the North Country, you can draw inspiration from south of the border. Get a chilly day off to a hot start with a big breakfast of scrumptious hash-brown potatoes spiked with spicy paprika and cayenne, and scrambled eggs served with salsa on the side.
Total Timeunder 1 hour
Recipe Coursemain course
Dietary Considerationgluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texturecrisp, hot & spicy, savory
- 5 medium russet potatoes
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- 1 onion, diced
- 1 clove garlic, thinly sliced
- 2 teaspoons garlic salt
- ½ teaspoon cayenne pepper
- ½ teaspoon hot paprika
- Kosher salt
- Freshly ground black pepper
- 12 eggs
- Salsa for serving (optional)
Bring a large pot of water to a boil and add the potatoes. Lower the heat and simmer until just tender, about 15 minutes. Drain and let cool. Skin the potatoes and cut into ½-inch dice.
In a large skillet, heat the oil and melt the butter over medium-high heat. Add the onion and garlic and cook, stirring, for 3 minutes. Add the potatoes, garlic salt, cayenne pepper, paprika, and salt and pepper to taste and cook, stirring gently, until the potatoes begin to turn brown and crisp, about 10 minutes.
In another skillet, prepare scrambled eggs to taste. Serve the eggs and hash browns with salsa, if desired.
2008 Barbara Scott-Goodman