39 Reviews of Spicy Hash Browns - Homemade

From: Roosie

On Oct 24, 2004

Very good! We chopped our potatoes pretty finely in the food processor, and they turned out great. Nice and crisp and flavorful. I reduced the red peppers (I used cayenne) to just a dash because I was worried that it would be too spicy, but the spices mellow a lot during cooking. Mine were lovely and crisp, chewy and tender (just like hashbrowns should be!) This is a really nice breakfast recipe, because you can just throw it in the oven while you're making pancakes and eggs on the range and not have to worry about it or deal with another pan on the stove. Very good flavor and very nice that you can just put them in the oven and forget them and worry about the rest of the meal! I love hashbrowns and this is surely a keeper.

From: Bergy

On Jan 20, 2003

This time I cooked the hash browns in a toaster oven and they were perfect. I diced the potatoes a little larger than I would for the conventional oven as the heat seems more direct. Once again they were crisp outside and soft centered. Easy excellent recipe

From: Luv4food

On Jun 21, 2004

An easy dish to make, turned out great. Loved the flavor. I added 1/2 tsp each garlic powder and onion powder. I too cooked mine a little longer, we like the hash browns crispy. As good as a resturant. Thank you for sharing.

From: Kumquat the Cat's friend

On Dec 16, 2006

I used a 1 lb. frozen organic hash brown mix from my freezer and halved the rest of the ingredients. I chose this recipe because I had everything available on my kitchen shelf and was low fat to boot. I allowed my hashed browns to defrost quite a bit before cooking, used a small casserole dish, substituted cayenne pepper powder for red pepper, and cooked for recommended length of time. This made the top nice and brown, and under layers soft. Served with extra hot sauce, yum! Easy, quick, and healthful!

From: Junebug

On May 23, 2004

This is a well written, easy to follow recipe which uses ingredients I generally have on hand. I followed the directions exactly, except I did cook mine about 40-45 minutes because I like them crisp on the outside and soft on the inside. And they were that along with a very nice blend of spice. Thank you Gay for sharing your recipe.

From: Susie in Texas

On Mar 3, 2005

Great hash browns! I made these for two servings by cutting the ingredients in half. We loved the spicey tang of the chili powder. No more greasy hash browns for us. This recipe is very easy and less time consuming that regular hash browns.

From: Sue L

On Aug 3, 2004

Very good! I doubled the red pepper in mine just to have it a little spicy, and it was not too hot. Easy to prepare and has a good crispiness without cooking in oil. Makes an excellent addition to breakfast! Thanks for posting.

From: JuliJ

On Mar 2, 2009

Delicious hash browns! I shredded my potatoes but cooked them for the same amount of time. They came out perfectly, a lovely golden brown. What a wonderful treat, thanks for posting!

From: Lvs2Cook

On Dec 18, 2005

These were excellent although they weren't as spicy as I thought they would be. For us, they could be spiced up quite a bit and this recipe is so easy that we were able to do so with no problem. Thanks for posting a great recipe!

From: cherrypies

On Dec 2, 2005

My husband thought these were better than he had at a restarant for a long time and much better than some of the fried recipes.