Triple-Pepper Hash Browns

For me, breakfast just isn't complete without hash browns.  You can have your home fries, those chunks of potatoes fried or griddled.  I like my potatoes shredded, full of perfect crispy potato shards and onions for flavor.  If I'm feeling dangerous, I might even take a page out of Waffle House's book and add peppers, mushrooms, or cheese.  But, when I had the chance to try Sciabica's jalapeno olive oil, I realized it was a perfect way to infuse even more flavor and heat into the best part of breakfast.  You could use chopped jalapeno pepper if you want your potatoes even spicier!  But, I think that topping the dish with jalapeno oil adds wonderful flavor without overpowering heat.



Triple-Pepper Hash Browns
by Julie Kozarsky

2 Tablespoons neutral cooking oil, such as canola
1 shallot, sliced
1 cup green bell pepper, chopped
3 cups shredded potato (fresh or frozen will work)
Fresh ground black pepper
Salt to taste
Sciabica Jalapeno Extra Virgin Olive Oil

Heat a well-seasoned cast-iron pan, or a large nonstick one, over medium-high heat.  When hot, add the neutral oil and shallot.  Let it cook, without stirring, for a couple of minutes, until just beginning to brown and then add the chopped pepper.  Stir everything together and sprinkle with salt and pepper.  After the peppers begin to soften, add the shredded potato and stir everything together again.

Now, leave the mixture alone and let it cook for a few minutes.  You're looking for the bottom to achieve a crispy crust.  When it's starting to brown, sprinkle a little more canola oil on the top side and use a large spatula to flip it over in as few pieces as possible.  Let the other side brown.  Remove from the heat and sprinkle liberally with Sciabica jalapeno olive oil.

I would recommend serving this with a sunny-side-up egg on top.