Cheesy Pico de Gallo hash browns

Lynn Socko


What's better than fresh home made hash about add some pico de gallo and some cheese on them.
You can make these low sodium simply by leaving out any salt and using reduced sodium cheese, enjoy!

★★★★★ 2 votes
1 Hr
40 Min


4 medium
russet or yukon potatoes
1 Tbsp
olive oil
1/2 tsp
granulated garlic
1/2 tsp
granulated onion
1/2-1 tsp
black pepper
flat griddle
1 c
grated cheese
1/2-1 c
pico de gallo


1Wash potatoes and shred with skins on or removed. Soak in a large bowl of water for at least one hour, preferably several hours. This removes the starch and gives you a crispier hash brown. Not soaking them can result in soggy hash browns.
2Strain and rinse potatoes well after soaking, dry as well as possible. Drizzle about one tablespoon of olive oil on a hot griddle. I use an elec. griddle because I do not have a gas stove.
3Spread shredded potatoes out evenly over griddle and cook over med. high to high heat, flipping over with spatula or tongs every 7-8 min. till potatoes are golden brown.
4Spreading potatoes out as much as possible, sprinkle pico de gallo around, then cheese. You can use a reduced sodium cheese if watching your sodium. Heat until cheese melts.

About Cheesy Pico de Gallo hash browns

Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian, Low Sodium
Other Tags: Quick & Easy, Healthy
Hashtag: #hashbrowns