Cooking is easier than you think

This is our favorite recipe for poblano and onion hash browns. This is a dish you can easily improvise with and add your own flare to make it your own. Everyone we’ve made this for absolutely loves it!
What You’ll Need

  • 2 medium baking potatoes, peeled and shredded
  • 1/2 medium onion, diced
  • 1 poblano pepper, diced
  • 2 Tbsp. oil
  • 1 Tbsp. chili powder, or to taste
  • Salt and pepper, to taste


You can even cook this meal on the campfire, we've done it!

You can even cook this meal on the campfire, we’ve done it!


Preparation and Cooking

  1. Soak the shredded potatoes in cold water for about 30 minutes. Drain and pat dry with paper towels, removing as much moisture as possible.
  2. In a large bowl, combine the shredded potatoes, onion, and poblano pepper and stir.
  3. 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).
  4. 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.

Posted by Simon Carley

Professor Simon Carley MB ChB, PGDip, DipIMC (RCS Ed), FRCS (Ed)(1998), FHEA, FAcadMed, FRCEM, MPhil, MD, PhD is Creator, Webmaster, owner and Editor in Chief of the St Emlyn’s blog and podcast. He is Professor of Emergency Medicine at Manchester Metropolitan University and a Consultant in adult and paediatric Emergency Medicine at Manchester Foundation Trust. He is co-founder of BestBets, St.Emlyns and the MSc in emergency medicine at Manchester Metropolitan University. He is an Education Associate with the General Medical Council and is an Associate Editor for the Emergency Medicine Journal. His research interests include diagnostics, MedEd, Major incidents & Evidence based Emergency Medicine. He is verified on twitter as @EMManchester

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