These Harissa Spiced Hash Browns offer a delicious spin on a classic breakfast side dish. And who doesn't love a good hash brown? The crispy edges. The smell of fried up potatoes seasoned with salt and ground black pepper. Served alongside eggs and bacon, it's a delicious dish for a comforting weekend breakfast.
One morning I had a craving for these crispy breakfast hash browns and wondered how else I could amp up the flavor. Enter: dried harissa seasoning. It offers a smoky heat that packs a punch of flavor for these awesome hash browns using the russet potatoes we got in our CSA box.
Harissa Spiced Hash Brown Essentials
These hash browns are golden brown and delicious in 20 minutes. Whenever we make them they are a must add to a breakfast bowl. Here's what you'll need:
- Russet and Sweet Potatoes: I personally love the blend of potatoes here that also offer a slightly sweet compliment to the smoky heat of the dried harissa seasoning.
- Dried Harissa Seasoning: Apart from the garlic powder, onion powder, and salt and pepper, the dried harissa seasoning is so unbelievably good here. It really pumps up the volume of flavor for our breakfast hash browns. You'll love this combo.
- Cooking oil of choice: Some days I cook them in rendered bacon fat. Other days, a bit of butter and olive oil. Today, we're using canola oil. Bottom line: use whichever cooking oil you prefer to get these to their crispy and golden brown deliciousness.
Tips for making the perfect hash browns:
I get a lot of questions about how to get these crispy on the edges. There are three steps I take consistently that have helped get our hash browns to the GBD (Golden Brown Deliciousness) state:
- Soak potatoes then squeeze out moisture: I've tried making these harissa spiced hash browns without soaking the potatoes and each time I do, they still turn out soggy. Soak the shredded potatoes for five minutes then squeeze out the excess moisture. Your future breakfast self will thank you.
- Add seasonings before frying: Mix in all the dried seasonings prior to frying potatoes to evenly distribute seasoning. This ensures even flavor.
- Do not stir or flip early: Avoid stirring potatoes or flipping during cooking to form that golden crust. This can be tempting to do, but we're going for that golden brown crust. Be patient. It's worth it.
Serving Up Hash Browns
My favorite way to enjoy these golden brown beauties is in a breakfast bowl. It's such a versatile way to eat them. Top the harissa spiced hash browns with a fried or scrambled egg, salsa or hot sauce, sautéed veggies, avocado. You get the idea.
More Breakfast Ideas to Love
We love a good breakfast around here. Here are a few more favorites to try:
Share your best tips on this quintessential breakfast staple below! And, if you try this version of my Harissa Spiced Hashbrowns, tag me on IG and let me know what you think!
Cheers to the next nourishing meal. ❤️
Harissa Spiced Hash Browns
Ingredients
- 2 small russets
- 1 small sweet potato
- 3 tablespoons cooking oil of choice
- 1 teaspoon dried harissa seasoning
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
Instructions
- Using the large grate on a hand grater, grate potatoes until shredded. Alternatively, a food processor fitted with the shred blade can be used to shred potatoes.
- Fill a medium bowl with lukewarm water and place shredded potatoes in the bowl to soak for 5 minutes. This will help remove excess starch and allow the potatoes to get that crispy crust upon frying.
- Using a clean linen towel or paper towels, drain potatoes then place them in the towel to squeeze out all excess moisture. Place potatoes in a dry mixing bowl and add all seasonings. Mix together until potatoes are well combined with the seasonings.
- Heat a large nonstick skillet with 3 tablespoons cooking oil over medium heat. Once warmed, add seasoned potatoes in a single layer.
- Using a spatula, press potatoes into an even layer. Allowing the potatoes to sit undisturbed, cook until golden brown on the bottom, about 4-5 minutes. Flip potatoes with spatula and brown the opposite side, about 4-5 minutes longer. Remove and drain on a paper towel–lined plate. Enjoy immediately.
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