Easy to make southwest style O’Brien potato hash browns using leftover baked potatoes.
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.
Another little benefit that I read about is that the glycemic index of cooked potatoes is reduced after they have been refrigerated. So for a potato-loving diabetic as myself. That is a good thing. I don’t want any trouble from spuds. You yourself may not be diabetic, but eating low glycemic is a good thing and much healthier for everyone.
I just saw that someone was searching for an answer about if they had to use russet potatoes for hash browns. They probably looked at this recipe. So I thought I would add a few tips about potatoes (since I know this but now have no way to contact them!). Yes, you can use any kind of potato for hash browns. The idea behind being “hash” is that they are chopped up in some way before being cooked. There are different kinds of potatoes and russets are generally the best for baking potatoes, as they have a fluffy interior after baking (or should!) because they are very starchy and generally dry. Red potatoes have less starch and are generally considered “waxy” because of the texture of the potato after cooking, which since it is not fluffy, holds together well. I like these best for potato salad or cooking where I want the potatoes to hold together in a slice, such as gratin. Some people like roasting waxy potatoes, and the larger ones are best like that when they are cut up, but fingerlings (which are also low in starch) are very nice since they come in a small package and can remain whole. One of the more recent trends with potatoes is to roast fingerlings and smash them with the back of a small heavy skillet, the way plantains are sometimes smashed. The other types of potatoes are considered medium or all/purpose (among these include yellow, white and purple potatoes) which are great for mashed since they aren’t too waxy inside nor too fluffy. They also do very well in stew, although I would tend to use white in that if I had them.
As per someone asking if the potatoes needed to be pre-cooked for this recipe, the answer is no, but the cooking time will be much longer, the glycemic index will be higher, and they will likely be less crispy, even though you will cook them until browned, because they will be releasing some steam that had already escaped when other potatoes were being baked. There really is no advantage to using raw potato in this recipe, unless of course, you have no pre-baked potatoes and absolutely, positively, have to have these potatoes “Now”.
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
- Saute onion, bell pepper, jalapeno and cumin seed in olive oil until onions are translucent.
- Stir in chopped potatoes, Adobo, garlic, chili powder, butter, and black pepper.
- Cook, occasionally turning potatoes over with spatula, until golden brown and crispy.
- Sprinkle with chopped cilantro.
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