Purple Hash Browns

Purple Hash Browns

(2 servings)    Printable Version
  • purple potatoes
  • green onions
  • garlic
  • red peppers
  • salt
  • pepper
  • cayenne pepper powder
Soak the purple potatoes in a bowl of water for about a half an hour. This makes it very easy to scrub the skins, eliminating the need to peel them and lose those nutrients. After scrubbing, pat them dry and cut them into approximately 3/4" cubes. Be careful where you cut them, as they can stain (purple potato juice!). Put them in a mixing bowl.

Wash, trim, and slice the green onions. Add to potatoes. Finely chop the garlic and add to potatoes.

Wash and cut up the red peppers to taste. I like fairly large hunks of sweet red pepper. Add salt, pepper, and pepper powder to taste. Spray a little bit of pam or other cooking spray in a non-stick roasting pan.

Bake in a 400-degree oven for approximately 1/2 hour. This time will vary with the size and amount of the potato pieces. Stir occasionally while baking.

I have found that ensuring that they lie in a single layer works the best and yields a crispy, not soggy, crust on the potatoes.

Purple Potatoes are very real (one of the most popular is the Okinawan Purple Sweet Potato). They make a terrific breakfast side dish.

Mr Breakfast would like to thank IowaGuy for this recipe.

Comments About This Recipe
What do you think of Purple Hash Browns?
Overall Average Rating = 4 (out of 5)
Based on 2 votes.

From Nutz
Rating (out of 5):  

There's no ingredient amounts so let me tell what I do: 6 to 8 small potatoes, 2 green onions, 1 clove garlic, 2 pinches salt and one big pinch of each of the other spices. I didn't use red peppers.

Comment submitted: 6/12/2013 (#16031)

From Sarah (NZ)
Rating (out of 5):  

Good recipe!

I tried it tonight, but instead of green onions, I used regular onions cut into thick wedges. Then when the potatoes were cooked, I added some low-fat cream and cooked for another 2 minutes to make a rich cream sauce. DELICIOUS! I hope you give it a try IowaGuy.

Comment submitted: 5/16/2007 (#2418)

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