Disclosure: This post is sponsored by The Idaho Potato Commission. The recipe and opinions are 100% my own.
HASH BROWNS LOADED WITH RAJAS HAVE ARRIVED! Yes, They are so fricken delicious I can eat them day and night. None of this would be possible without my beloved Idaho Potato. I have totally ruined the regular hash brown for my family, claiming they will never go back to the old days of having them served plain. Watch the video to see just how easy they are to make… I promise. Also just a side note they are vegan and gluten free but beyond delicious for everyone to enjoy.
Ingredients for Hash Browns Loaded With Rajas:
- 1 – pasilla chile
- 2 – idaho potatoes
- 1/3 – cup onion (sliced)
- 1/4 – teaspoon chile flakes
- 1/4- teaspoon oregano
- 1/2 – teaspoon black pepper
- 1/2 – teaspoon seasoning salt
- 1/2 – teaspoon garlic powder
- 1/3 – vegetable oil
- Place pasilla chile over and open flame and char on all sides.
- Place in an airtight ziplock or container for an hour to stem in it’s own heat.
- Carefully peel charred skin away from chile under running water.
- Destem and deseed chile and cut into thin strips making the rajas. Place to the side.
- Peel idaho potatoes, then grate them.
- Add grated idaho potatoes, rajas, onion,chile flakes, oregano, black pepper, seasoning salt, and garlic powder to a bowl. Mix with hands to combine.
- In a large frying pan over a medium flame add 1/3 cup vegetable oil and allow to get hot.
- Place half of the potato shred mixture into the pan and form into a circle using a spatula.
- Fry on both side until crisp, about 5 to 7 minutes in each side.
- Remove from pan and allow to drain on a paper towel lined plate.
- Repeat with remaining potato mixture.
- Enjoy with a fried egg and salad!