Spicy Hashbrowns
These spicy roasted potatoes are crispy, bold, and bursting with flavor! Quick to make and perfect as a side for breakfast, chicken, or steak.
Servings: 4
Ingredients
- 1 Tablespoon olive oil
- ¼ teaspoon paprika
- ¼ teaspoon smoked paprika
- ¼ teaspoon chili powder heaping if like spice
- ¼ teaspoon salt
- ⅛ teaspoon ground pepper
- 1 ½ pounds diced potatoes About 3 cups
Instructions
- Preheat oren to 400°
- Combine first 6 ingredients in a large bowl; stir well. Add potatoes; stir well to coat. Place potatoes in a single layer on a baking sheet coated with cooling spray. (Can use non stick mat or parchment) Bake at 400 for 30 minutes stirring half way through. If you want them with a slight crisp turn oven up to 425° after the 30 min and cook additional 5-10 minutes until browned.
Notes
I usually leave mine a little chunkier than a true diced hash brown...but cut them anyway YOU like!
