Homemade Spicy Hash Browns Recipe

Peel and grate the potatoes using the large holes of a box grater. Wrap the shreds in a clean towel and squeeze out as much liquid as you can for better crisping.

Transfer the squeezed potatoes to a large bowl. Add paprika, chili powder, salt, and black pepper, then toss gently until evenly coated.

Warm a wide skillet over medium to medium-high heat. Add the olive oil and swirl to coat the surface.

Press the potato mixture into a 1/2–3/4 inch (1–2 cm) layer in the pan, or form smaller patties. Leave a little space so they brown instead of steaming.

Cook for about 6–8 minutes, until the bottom is well browned and holds together. Flip carefully with a wide spatula and brown the other side for a similar time.

Move to paper towels briefly to remove excess oil. Serve hot, and use the optional 1/8 tsp extra chili to fine-tune the heat.