Cooking from food storage: Jalapeno Hash browns

I posted this about 2 years ago but just the thought of these makes my mouth water so it's time to post it again!  I've been cooking a lot from potatoes we have in our emergency food storage due to how filling and cheap they are coupled with the cold winter we had.  Now that it's spring, hash browns are still yummy in the mornings or as a side dish with dinner. 

Using your dehydrated hashbrown potatoes is so easy and fast!  Not having to peel and grate potatoes is a luxury.   Since I decided to start stocking dehydrated hash browns, making these either as a breakfast item or as a side dish, has become super easy. 

The brand I use is Golden Grill - which is available at Sam's Club and Costco as well as on Amazon, but I haven't honestly looked for them in my local grocery store so I'm not sure if they carry them or not.  I am sure almost any dehydrated brand would work - however, I can attest that this particular brand, once reconstituted with water is just like freshly grated potatoes and tastes delicious!  You can use your Dried Jalapeno Peppers from storage as well as adding some freeze dried cheese if you wish.

Reconstituted dehydrated potatoes mixed in a bowl

Hash Brown Potatoes with Jalapeno's

6 c reconstituted or freshly grated potatoes
1 c grated onion
1-3 jalapeno peppers, chopped fine (depending on how much spice you want)
1 egg
1 t cumin
1/4 c flour
salt and pepper
optional:  if you don't have jalapenos or don't want to use them, use a basic green/red bell pepper.  Very good and not spicy.
oil to cook

Drain the potatoes well, pressing to get out all moisture.  Mix the ingredients together in a bowl, salt and pepper to taste.  Heat oil in a pan to coat the bottom - on the stove top or use an electric griddle to many at once.  Use about 1/3 cup scoops and press slightly with your spatula.  Cook about 4 minutes on one side until dark golden brown.  Flip and continue cooking until the second side is golden brown the centers are cooked through.  Serve!

I like them plain but also sometimes serve this particular style with a sour cream sauce I make by mixing in Mrs. Dash Southwestern Seasoning with sour cream.  Love it! 

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