Idaho® Potato Hash Browns Loaded With Rajas


  • 1 pasilla chile
  • 2 Idaho® potatoes
  • ⅓ cup onion (sliced)
  • ¼ teaspoon chile flakes
  • ¼ teaspoon oregano
  • ½ teaspoon black pepper
  • ½ teaspoon seasoning salt
  • ½ teaspoon garlic powder
  • ⅓ vegetable oil


  1. Place pasilla chile over and open flame and char on all sides.
  2. Place in an airtight ziplock or container for an hour to stem in it's own heat.
  3. Carefully peel charred skin away from chile under running water.
  4. Destem and deseed chile and cut into thin strips making the rajas. Place to the side.
  5. Peel Idaho® potatoes, then grate them.
  6. Add grated Idaho® potatoes, rajas, onion, chile flakes, oregano, black pepper, seasoning salt, and garlic powder to a bowl. Mix with hands to combine.
  7. In a large frying pan over a medium flame add ⅓ cup vegetable oil and allow to get hot.
  8. Place half of the potato shred mixture into the pan and form into a circle using a spatula.
  9. Fry on both side until crisp, about 5 to 7 minutes in each side.
  10. Remove from pan and allow to drain on a paper towel lined plate.
  11. Repeat with remaining potato mixture.
  12. Enjoy with a fried egg and salad!


Time Saving Tip: The pasilla chile can be charred, peeled and cut into rajas up to two days ahead.

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Yield: 2

Nicole Presley
Food Blogger
Presleys Pantry

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