Poblano and Onion Hash Browns

Directions

• Soak the shredded potatoes in cold water for about 30 minutes. Drain and pat dry with paper towels, removing as much moisture as possible.
• In a large bowl, combine the shredded potatoes, onion, and poblano pepper and stir.
• Place a large, heavy skillet over medium-high heat and add the oil. Once hot, add the potato mixture, sprinkle with half the chili powder and cook until the bottom begins to brown (about 5 to 7 minutes).
• Flip over, or stir, the hash browns. Add the remaining chili powder and cook for an additional 5 to 7 minutes. Once desired crispiness is achieved, season with salt and pepper, if desired, and serve.