Smothered Creole Hash Browns

by admin on March 11, 2010

4 Large white potatoes
5-6 shots tabasco or other hot sauce
2 cups veg. oil
2 cups water
2 medium yellow onions, chopped fine
1 cup chopped green onion
2 medium bell pepper, chopped fine
1/2 cup chopped fresh parsley
1 T. salt
1 t. cayenne pepper (or to taste)
2 t. fresh ground black pepper
1 t. white pepper

Peel potatoes and cut them in 1/2 inch cubes.

Place the oil in a dutch oven or other heavy pot over medium high heat. When it begins to smoke, add the potatoes, being careful not to splatter youeself. DO NOT STIR. Once potatoes have browned on one side, flip them over and brown on the other side. Remove from the heat and drain off the oil. Add onions, bell peppers, salt, peppers, hot sauce, and water. Mix well and bring to a simmer over medium high heat. Reduce heat to low, cover and let simmer, stirring ocasionally until tender, about 30-40 minutes. If there is still liquid in the pot, uncover and raise the heat a bit to evaporate the excess liquid, stirring constantly, but being careful not to break up the potatoes too much. Stir in the creen onions and parsley. Cover again and remove from the heat. Let stand for about 5-8 minutes.

You can serve these potatoes with eggs, ham, bacon, sausage, fried chicken or any other meat you like, any time of the day

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