Tex-Mex Hash Browns
Breakfast is one of my favorite meals, especially when there's snow on the ground and no errands that need to be run. Staying in and making a big breakfast or brunch is just what the doctor ordered to help cure cabin fever, at least for a few hours. These Tex-Mex Hash Browns are the perfect addition to any combination of breakfast favorites, especially eggs and sausage, or our Andouille Sausage and Polenta Breakfast Casserole.
Tex-Mex cuisine is very specific and similar, but not synonymous, to Mexican or Southwestern cuisine. Tex-Mex cuisine is known for its heavy use of shredded cheese, meat, beans and spices. Traditional Mexican cuisine, on the other hand, does not use much cheese and incorporates fresh vegetables and locally grown grains.
For our Tex-Mex Hash Browns we decided to use Achiote Oil which lends a deep red color and a slight pepper taste to these potatoes. Achiote oil is made with Achiote seeds, which are also known as Annatto seeds. These seeds are used for baking and infusing oils.
We used our Chili Powder Mild to bring the flavors in this dish together with its spicy heat and earthy flavor profile. Our Chili Powder Mild is hand blended from ancho, pasilla, paprika, garlic, onion and cumin.
- 2 large baking potatoes. washed and cut into 1-2" cubes
- 3-4 Red potatoes, washed and cut into 1-2" cubes
- 1 large red or green bell pepper, seeded and cut into 1" pieces
- 1/2 medium yellow onion, peeled and cut into 1" pieces
- 1/2 tsp Sea Salt
- 2 tsps Chili Powder Mild
- 2 Tbsp Achiote Oil or olive oil
- Preheat oven to 400°.
- In a large bowl, combine pepper, cayenne, salt, chili powder and Achiote Oil.
- Add potatoes, peppers and onions and toss to coat.
- Place all ingredients in a single layer on a lightly oiled cookie sheet and bake for 30 minutes until browned.
