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1 large Russet baking potato, thin shreds 2 new potatos, thin shreds 1 small white onion, thin shreds 1 Bermuda pepper (or Jalapeno), small dice 1 Cayenne pepper, small dice 2 cloves garlic, small dice 1 Tbsp kosher salt 1 Tbsp Six Pepper Mix 1 tsp black pepper 1/4 c olive oil 1 Tbsp Basil Flower Butter Slice potatos and onion into thin shreds; this is quick and easy with a mandolin slicer. Dice peppers and garlic. Combine all ingredients in a bowl; mix thoroughly. Heat olive oil and butter in large cast iron skillet over high heat; reduce heat to medium and add mix to skillet, spreading out with a spatula. Cook until browned, then flip and cook other side until brown. Remove from heat, break up hashbrowns with spatula and continue to cook them throughout by stirring them as the skillet cools. This recipe was added: 21 August 2004 |