SERRANO PEPPER HASHBROWNS WITH CHEESE
I never ate Yukon potatoes before, but the little ones at Sprouts looked so cute that I had to take a couple home for something special. Why not a spicy twist on an old breakfast favorite? Why not slather them with so many tasty toppings we can hardly see them?
I put two Yukon potatoes in a sauce pan with cold water and a dash of sea salt, then boiled them for no more than five minutes. I ran them under cold tap water to cool them down, and shredded them along with two serrano peppers. I ground some black pepper into the mix and a generous amount of chili powder, then mushed them about into four little patties.
I fried them in a skillet with coconut oil on medium heat. They were browning a little too fast, so I reduced the heat to medium-low and flipped them.
While they cooked, I took the mouth of a small jar and cut out circles from slices of Colby Jack cheese, and set the circles on the patties to melt.
I topped them with a drizzle of chipotle ranch dressing and sprinkled on some more chili powder and black pepper. A little scoop of diced, pickled jalapeños in the center completed the presentation.
Delicious and enjoyably spicy, but they could use a touch of sea salt in the patty mix for flavor. This batch turned out slightly mushier than the crisp perfection I envisioned, so I’d consider frying them in a lot more oil to get that deep-fried vibe. Olive oil might be better than coconut, since it can take a slightly higher heat. Overall, they tasted great, with a little room for improvement in crispiness.