Easy Weekend Hash Browns

My husband’s passion for cooking on the Big Green Egg has really brought us together in the kitchen.  And I am grateful for it!  In the 13 years we’ve been together he has never shown an interest in preparing anything besides scrambled eggs or frozen pizza…but since he purchased the Egg, he is always asking what he can prepare with me.

I have never really been a big fan of hash browns, nor have our boys, but one Sunday my husband whipped up the most amazing lunch with hash browns and chicken sausage that we are now hooked!

This past weekend we whipped together this recipe and it is by far my fav!  If you don’t have a Green Egg don’t worry – the secret really is in the Cast Iron Skillet – it is a MUST HAVE for your kitchen and especially for these amazing hash browns.

Blake’s Easy Weekend Hash Browns

Serves 4


2 Tbsp extra virgin olive oil, divided

1/4 red onion, chopped

1/2 red pepper, chopped

1 bag defrosted Alexia Organic Hashed Browns

pinch cayenne pepper

1 small jalapeno, diced

Salt and pepper to taste

1/3 cup organic shredded cheese – cheddar or Monterey jack

Sour cream, salsa, guacamole for topping


1. Preheat Big Green Egg to 375-400 degrees F.  This can also be prepared on stove top. The Egg gives it a smokier, richer flavor.

2. Heat 1 Tbsp olive oil in a 10-12″ cast iron skillet over medium. Saute onion and red pepper until onions are slightly translucent and peppers cooked to tender.  Take off heat and place onions and peppers into a large bowl.  Wipe skillet clean.

3.  Add to the onion and pepper mixture: Alexia hashed browns, jalapeno, cayenne, salt and pepper.  Mix ingredients together.

4. Drizzle the other Tbsp of olive oil onto bottom of skillet and pour hash ingredients evenly over bottom.

5. If using the Green Egg, carefully place skillet into Egg and close.  Cook for about 20 minutes, until mixture is golden brown and slightly crispy and then top with cheese.  Cook until cheese is melted and serve immediately.

6.  If cooking on stove top, place skillet over medium heat and cook until bottom of mixture is slightly golden and crunchy.  Then, CAREFULLY (skillet handle will be very hot so use a silicone cast iron handle cover, towel, or oven glove) place a dish/plate/baking sheet over top of skillet and FLIP hash onto plate by inverting the skillet  (again, carefully).  Once it is flipped, slide the uncooked side of the hash back onto bottom of skillet.  Cook until that side is slightly golden and crunchy.  Then top with cheese and allow to melt.  Serve once cheese is melted.

Top the hash browns with a dollop of sour cream or guacamole and fresh salsa.  You will make again and again – I promise!

Side note: Keeping in mind this is a healthy eating/cooking blog, I would be remiss to suggest you add bacon or sausage to this hash….although my husband likes to do it when I’m not home!  It really does taste amazing with some egg incorporated in, or chopped bacon or lite sausage – so give that a try if you wish!  Just please balance it out with a side of fresh fruit :)

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