Potatoes can do so many wonderful things. Hash browns, when done right, are hard to beat. They are the perfect breakfast food for those mornings when you have nothing else to do but cook or for dinner.
recipe:
2 medium potatoes, peeled
1/2 medium onion, minced
1 clove garlic
1-2 T olive oil
1-2 slices pickled jalepeno
salt
pepper
cheddar cheese, shredded
Boil the potatoes until tender. Cool and dry them. Shred the potatoes on a cheese grater. Combine onion, garlic, peppers, and oil in a skillet. Cook them until they are soft. Add the potatoes in a thin layer and cook until they start to turn golden brown on the bottom. Carefully flip the potatoes over and brown the other side. Apply pressure to get them even crispier. Season with salt and pepper and top with cheddar cheese. Cover with a lid to get cheese to melt.
These are really good. I like that they are slightly spicy, but leave out the peppers if you want them to be a little milder. The key is keeping the right amount of oil in the pan. If they are sticking or are hard to manuever add a bit more oil.
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