This is our favorite recipe for poblano and onion hash browns. This is a dish you can easily improvise with and add your own flare to make it your own. Everyone we’ve made this for absolutely loves it!

What You’ll Need

  • 2 medium baking potatoes, peeled and shredded
  • 1/2 medium onion, diced
  • 1 poblano pepper, diced
  • 2 Tbsp. oil
  • 1 Tbsp. chili powder, or to taste
  • Salt and pepper, to taste

Preparation and Cooking

  1. Soak the shredded potatoes in cold water for about 30 minutes. Drain and pat dry with paper towels, removing as much moisture as possible.
  2. In a large bowl, combine the shredded potatoes, onion, and poblano pepper and stir.
  3. Place a large, heavy skillet over medium-high heat and add the oil. Once hot, add the potato mixture, sprinkle with half the chili powder and cook until the bottom begins to brown (about 5 to 7 minutes).
  4. Flip over, or stir, the hash browns. Add the remaining chili powder and cook for an additional 5 to 7 minutes. Once desired crispiness is achieved, season with salt and pepper, if desired, and serve.
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About the Author

University of California Irvine

Since 1965, the University of California, Irvine has combined the strengths of a major research university with the bounty of an incomparable Southern California location. UCI’s unyielding commitment to rigorous academics, cutting-edge research, and leadership and character development makes the campus a driving force for innovation and discovery that serves our local, national and global communities in many ways.