Hash brown stew for a spicy Creole twist on a favorite dish

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Creole hash browns

Active time:45 minutes

Total time:1h45

Servings:4 to 6

Active time:45 minutes

Total time:1h45

Servings:4 to 6


Unlike traditional hash browns, these potatoes are not grated and sautéed in a pan until crisp. As Chef Kwame Onwuachi explains in his cookbook and memoir, “My America: Recipes From a Young Black Chef,” his mother, Jewel Robinson, used to get up early and cook those potatoes. unique hash browns.

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“My mom’s secret was…to let the hash browns reduce and reduce, becoming richer in flavor and darker in color,” Onwuachi writes. Spicy hash browns, the chef says, were a regular fixture at the family’s Sunday breakfast table.

REMARK: Onwuachi’s recipe for a Creole spice blend is rich in cayenne pepper and packed with Worcestershire powder. He delivers a kick. You can substitute your favorite Cajun/Creole spice blend for this blend.

Storage: Refrigerate in an airtight container for up to 3 days. Reheat in a skillet over medium-high heat for about 5 minutes.

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  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, thinly sliced
  • 6 garlic cloves, minced
  • 1 red bell pepper, cored and seeded, thinly sliced
  • 1 tbsp Creole spice mix, more more to taste; can replace your favorite Cajun/Creole spice blend (see note)
  • 4 large Yukon Gold potatoes (2 pounds total), peeled and sliced ​​1/4 inch thick
  • 10 sprigs of fresh thyme
  • 1 bay leaf
  • 2 cups no salt added chicken broth, divided
  • 1/8 teaspoon fine salt, plus more to taste

In a large nonstick or cast iron skillet over medium-high heat, melt the butter. Add onion and cook, stirring, until soft and slightly translucent, about 5 minutes. Add garlic and sauté until fragrant, about 2 minutes. Add peppers and spice mix and sauté for 5 more minutes.

Add potatoes, thyme, bay leaf, 1 cup chicken broth and salt. Bring the liquid to a boil, stirring frequently, then reduce the heat to medium-low. Bake uncovered for 45 minutes, stirring occasionally to mix the ingredients and prevent the potatoes from sticking to the pan. Add 1/2 cup broth as the liquid evaporates and continue to stir occasionally, being as careful as possible not to break up the potato slices. (Add reserved 1/2 cup broth as needed.) Using tongs, remove and discard bay leaf and as many thyme sprigs as possible. (You can also remove them before serving.) Cook another 15 minutes without stirring. The potatoes should form a golden crust on the bottom. The top will be slightly damp and sassy.

Taste and season with more salt and/or a spice blend, if desired, and serve hot.

Per serving (2/3 cup), based on 6

Calories: 207; Total fat: 8g; Saturated fat: 5 g; Cholesterol: 22mg; sodium: 78mg; Carbohydrates: 31g; Dietary fiber: 4g; Sugar: 3g; Protein: 4g

This analysis is an estimate based on the available ingredients and this preparation. It should not replace the advice of a dietitian or nutritionist.

Adapted from “My America: Recipes from a Young Black Chef,” by Kwame Onwuachi and Joshua David Stein (Knopf, 2022).

Tested by Tim Carman; questions by e-mail to [email protected].

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