Spicy Hash Browns – Potato Cutlets


  • 3 Medium Size Yukon/Yellow Potatoes
  • 4 Tbsp All Purpose Flour
  • 5 Tbsp Mozzarella Cheese 
  • 1 Green Chili Pepper ( Finely Chopped)
  • 1 Large Egg 
  • 1 Small Onion (Finely Chopped)
  • 1 Tsp Garlic Clove (Finely Chopped )
  • 3/4 Tsp Cumin Powder
  • 1 Tbsp Fresh Coriander (Finely Chopped)
  • 1/2 Tsp Salt 
  • 1 Tsp Crushed Red Chili Pepper
  • 1/4 Tsp Ground Black Pepper
  • 4 Tbsp Canola Oil 

For the Sauce

  • 2 Tbsp Sweet & Spicy Chili Sauce
  • 1 Tsp Olive Oil
  • 1 Tsp Crushed Red Chili Pepper


  • Shred potatoes using a vegetable grater. Rinse shredded potatoes with cold water until water is clear, then drain and squeeze dry.  Tip: Washing shredded potatoes with cold water helps remove excess starch and make potatoes more crispy.
  • Place shredded potatoes in a bowl and add in the flour, cheese, egg, onion, green chili pepper, garlic, cumin, coriander, salt, red chili powder, canola oil and black pepper powder. Using a fork mix everything until combined.
  • In a large frying pan heat about 3-4 tbsp oil over medium heat. When oil is sizzling hot, place the mold in the pan. Fill the mold with the potatoes about 1/2 inch thick layer. I used a round mold to have equal shape and size potato hash browns/cutlets. You can use whatever shape you like. You can also skip using the mold. I prefer the consistent even shapes. 
  • Cook each side for about 5 minutes or until golden brown. If you have a larger skillet you can make multiple cutlets at one time.
  • Take them off the pan and place them on paper towels to soak up any extra oils. Serve immediately with my signature Sweet & Spicy Chili Sauce or any sauce of your choice. 
  • Enjoy!

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