A Family Favorite Recipe From My Kitchen
There are recipes you carefully measure.
And then there are the ones you just make.
This is one of those.
Every holiday, there are certain things that simply belong on my table. For my family, these hash browns are one of them.
I don't know exactly when they became a holiday staple. I just know that at some point, they became one of those dishes that didn't really need a recipe anymore. I reach for the skillet, drizzle in some olive oil, start chopping, and let my eyes and nose tell me what's next.
Carrots go in first because they're the stubborn ones. Ginger and garlic join them. Then the poblano and yellow pepper, with onion coming in last. I want everything to get hot and happy together—not cooked into oblivion. Just enough heat to soften the vegetables, wake up the flavors and get a little color around the edges.
Then come the potatoes.
And the seasoning.
This is where I really don't measure.
Sometimes it's Trader Joe's Chili Lime seasoning. Sometimes Camp Mix. Now and then I'll reach for Old Bay or a little paprika.
The vegetables really carry this dish, so the spices aren't there to take over. They're just there to give everything a little extra.
And red pepper flakes?
I have never met a red pepper flake I didn't like. 😂
Sometimes I add more olive oil. Sometimes I give the potatoes an extra crispy head start by deep-frying them for about three minutes before they join the vegetables.
There really isn't a wrong way to make them.
And I think that's part of why I love this recipe.
It's not precious.
You can add another vegetable. Leave one out. Make it spicy. Make it mild. Use what you have. Nobody is going to come knocking on your door because you didn't use the exact amount of onion called for in the recipe.
Because some of the best recipes aren't really about measurements.
They're about knowing what your family likes, trusting your instincts and making something good to put on the table.
That's what I love about food.
It doesn't have to be perfect to become part of your story.
So I'm sharing this one with you as a little bonus from my kitchen to yours. And because I know some of you are going to ask for the recipe, I've written down the general idea below.
Just don't ask me how much of anything I use. 😉
I don't measure.
I just know when it looks right.
❤️
Courtney's Holiday Hash Browns
A holiday staple at my house—and a recipe that doesn't believe in measuring cups.
What You'll Need
1 bag frozen diced hash browns
Matchstick carrots — I use the precut kind
Poblano pepper, diced
Yellow pepper, diced
Onion, diced
Fresh ginger root, finely diced
Fresh garlic, minced
Olive oil
Salt & pepper
Red pepper flakes
Trader Joe's Chili Lime seasoning or Camp Mix
Optional: Old Bay or paprika
Make It
Heat a generous drizzle of olive oil in a large skillet over medium-high heat.
Add the carrots, ginger and garlic first. The carrots need a little extra time, so give them a head start, stirring frequently.
Once they're beginning to soften, add the poblano and yellow pepper.
You're not trying to fully sauté the vegetables. This is quick, hot cooking to soften them slightly, bring out the flavors and get a little browning around the edges.
Add the onion last and stir everything together.
Add the frozen diced hash browns and mix well.
Season with salt, pepper, your choice of Chili Lime seasoning or Camp Mix, and plenty of red pepper flakes if you're like me. Sometimes I'll add a little Old Bay or paprika, too.
The vegetables are doing most of the work here. The seasonings are just there to give everything a little extra.
If it looks dry, add another drizzle of olive oil.
Transfer to a baking dish and bake at 400°F for 20–30 minutes, until the potatoes are heated through and the edges are browned.
Want Them Extra Crispy?
Sometimes I deep-fry the frozen potatoes for about 3 minutes before adding them to the vegetable mixture.
It's completely optional, but it gives the potatoes a delicious crispy head start.
Make It Yours
This recipe is meant to be flexible.
Add vegetables. Take some away. Adjust the heat. Change the seasoning.
The flavor combination of carrots, ginger, garlic, poblano, yellow pepper and onion is my favorite, but there's plenty of room to make this recipe your own.
It's wonderful for breakfast or brunch, but I also love it as a hearty side dish with dinner.
And yes, I still don't measure.
Some recipes are measured in cups and teaspoons.
Some are measured in handfuls, instincts and memories.
This one is definitely the second kind. ❤️
