Spicy Hashbrowns

Spicy Hashbrowns

This really hit the spot tonight. Hashbrowns are great by themselves, but with the salsa the taste has more depth. It is spicy and savory with crisp hashbrowns and small pieces of left over vegan tenders. Just before it finishes cooking on the griddle, add hot salsa. Then cook for a few more minutes until crispy again. My wife couldn’t believe I only added salsa. She thought for sure I added lots of spices. Sometimes simple is the best solution. I love how the house smells like salsa and hashbrowns now. Tasty!

2 comments:

  1. Very curious...I'm assuming made these with the mix shown in the link? If so, why that over shredding your own potatoes? Time? Taste?

    There's a restaurant here in Chicago that I love that is called Hashbrowns. They make theirs our of sweet potatoes and the results are seriously to die for!

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  2. Sharon: I made them wish a similar dry mix. We had them on hand, but after reviewing the ingredients list I won't be buying them again. They were convenient.

    I've now used up all the processed stuff, and am making them from scratch. Grating and draining doesn't take much time.

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