Crispy Hash Browns

We modeled this recipe after hash browns we at Choco Banana in Sayulita, during our Honeymoon in Mexico. When we came home, we tried making the recipe from memory - and it turned out great!
5 minutes
30 minutes
Show nutritional information
This is our estimate based on online research.
Fat:19 g
Carbohydrates:27 g
Protein:3 g
Calculated per serving.

Serves: 4

Serves: 4decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Peel the potatoes and cut into 1/2" pieces.
  2. Heat a heavy cast iron skillet over medium heat, and add 1 Tbsp of the fat.
  3. Carefully add the potatoes (the oil may spatter), and stir every few minutes. Lower the heat slightly as necessary.
  4. After 10 minutes, sprinkle with the salt and continue to stir, adding fat 1 Tbsp at a time as needed.
  5. In a small mixing bowl, combine the garlic powder, onion powder, and paprika. Mix evenly, and dust the potatoes with the spices. Stir if necessary.
  6. Continue to cook until the potatoes are golden brown and soft in the center.


The trick to this dish is balancing the heat and the amount of fat in the pan. The potatoes need to be stirred every few minutes. If you walk away and do something else, they will almost surely burn. Add fat occasionally to keep them sauteeing nicely.

Add a Note

My Notes:

Add a Note

Never Miss a Bite

Get recipes delivered to your inbox every week

shop Primal Palate spices

There are no reviews yet.

Write a Review

You need to be registered and logged in to post a review.