*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was delicious! A surprising variety of flavors. I didn't have any chipotle chili seasoning so I used regular chili seasoning and it was still delicious. I found also that if you eat it while it's very hot the temperature overshadows the flavors. Let it sit for about 2-3 minutes so it can cool a tad and the flavors have a chance to present themselves.
These were fantastic! I had three medium sized sweet potatoes that I scrubbed and shredded. I didn't have chipotle powder so I substituted ground cayenne pepper; I also didn't have garlic powder so I put 1/6 tsp garlic salt. I was very afraid that these weren't going to be appetizing I don't care much for sweet potatoes and had some after the holiday to get rid of. I was pleasantly surprised by the way these hash browns tasted. Sweet when you first put them in your mouth and then with a spicy kick! Will make them again if I come across sweet potatoes!
Oh yeah! These are wow. Loved the sweet & hot together. I used 1/4 of a big Vidalia onion ("one onion" is really a LOT in that case) and kept the chile powder @ 1/8t (a pinch) instead of 1/4t since I was cooking for the kids. Mmmmmmmm. I will definitely make this again.
This was really good I used it in a vegetable frittata recipe on this site. Instead of chipotle powder I used a chipotle pepper in adobo sauce that I chopped up. I used olive oil instead of butter and I turned the heat down on my stove to avoid the burning that other reviewers complained about. It didn't get as crispy as regular hash browns but it tasted really good so whatever.
I followed the recipe as directed however I did reduce the onion from 1 whole to 3/4 (of an onion). A typical 'hash brown' crust did develop but other than that I did not enjoy the combination of the seasonings nor the overpowering flavor of onion. I am almost always a huge fan of onions in anything.
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