“Green Onion Hash Browns with Sriracha Crema”

Don’t you just love potatoes? It doesn’t matter how they’re cooked or what’s on them. Either baked, boiled, smashed, fried or like one of my breakfast favorites Green Onion Hash Browns with Sriracha Crema. So you can’t go wrong with this versatile vegetable, morning, noon or night.

My friend Angie recently visited a restaurant which served a potato pancake like Eggs Benedict, another favorite of mine.The potato pancake took the place of the English muffin. Sounds like heaven doesn’t it? That got me thinking about a recipe I hadn’t made in years, no lie.This is my take on a recipe served at a breakfast restaurant while on vacation in Florida some time ago. You have to learn to write things down to remember the origin.

Green Onion Hash Browns with Sriracha Crema

So simple and easy to make because it takes very few ingredients. Most of the ingredients you may already have available. Basically, you shred potatoes, mix with beaten eggs, chopped green onions, add salt and black pepper. In a skillet you heat canola oil and fry. Top these hash browns with Mexican sour cream or crema flavored with Sriracha for a little heat, adjusting the amount to your taste. Now you’ve created crispy, crunchy goodness in Green Onion Hash Browns with Sriracha Crema.

These hash browns can be served up anytime, day or night even as a side dish or alone. I know you’ve heard of breakfast for dinner. Hey, when you get a craving, you gotta have it. We forget how some of the simplest ingredients make the best meals. So the next time you and your family crave hash browns think of this recipe no matter time of day. The key word is quick and easy on the road to delectable.

Green Onion Hash Browns with Sriracha Crema

Green Onion Hash Browns with Sriracha Crema

3 T. Canola oil

3 large Russet potatoes

2 – 3 green onions, chopped

2 eggs, beaten

Kosher salt

Ground black pepper

Sriracha Crema (recipe follows)

Before you begin, have all ingredients ready because potatoes will oxidize once they are peeled.

Mix green onions, eggs, and black pepper in a medium bowl; set aside. Shred potatoes on large shred side of grater then sprinkle with salt. Place shredded potatoes in a kitchen towel and squeeze as much water from potatoes as possible. Potatoes should be relatively dry.

Heat Canola oil in a large non-stick skillet over medium-high heat. In the meantime, add potatoes to green onions, eggs, and black pepper mixture. Mix well and pat hash browns into patties. Thinner patties will cook faster so depending on size they will take about 10 – 15 minutes per side until golden brown and potatoes are tender. Be careful not to burn. Reduce heat slightly adding more oil if necessary. Drain on paper towels and keep warm until ready to serve. Top with Sriracha Crema.

Sriracha Crema

1/2 cup Mexican sour cream or crema

1 – 2 squirts Sriracha hot sauce

Pinch of salt

Mix all ingredients together and serve.

Makes 6 to 8 hash browns.