Spicy hash brown bites with chipotle dip

With a crispy, golden, spicy exterior and a soft, tender interior, and a delicious chipotle dip
  1. Preparation Time: 10 minutes
  2. Cooking Time: 5-6 minutes per batch
  3. Total Time: Approximately 30 minutes, depending on batch size

for the bites

  • 500g potatoes, preferably a starchy variety like Maris Piper or King Edward
  • 1 small onion, finely grated (about 50g)
  • 1/2 teaspoon salt
  • 1/4 teaspoon hot smoked paprika
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons plain flour
  • Greenfields sea salt
  • Vegetable oil, for frying

for the chipotle dip

  • 250g sour cream (or Greek yogurt for a healthier option)
  • 1 tablespoon Greenfields smoked chipotle
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper (adjust to taste)
  • 2 tablespoons fresh coriander, finely chopped (optional for garnish)

For the bites:

  1. Peel and grate the potatoes into a medium bowl. Transfer the grated potatoes to a clean tea towel and squeeze out as much moisture as possible.
  2. Return the dried potatoes to the bowl and add the grated onion, salt, pepper, and flour. Mix well until the ingredients are thoroughly combined.
  3. Heat a generous amount of vegetable oil in a large frying pan over medium-high heat. Once hot, form small patties from the potato mixture (about 2 tablespoons each) and flatten them slightly before carefully placing them in the hot oil.
  4. Fry the mini hash browns for 2-3 minutes on each side or until golden brown and crispy. Remove from the oil and drain on paper towels to remove excess grease.
  5. Crunch sea salt over the top and serve with the chipotle dip

For the dip:

  1. Combine the Base and Spices: In a medium mixing bowl, combine the sour cream (or Greek yogurt) with smoked chipotle, garlic powder, onion powder, lime juice, salt, and black pepper. Mix until all the ingredients are well incorporated.
  2. Adjust the Seasoning: Taste the dip and adjust the seasoning if needed. If you prefer a smokier or spicier flavor, you can add more smoked chipotle flakes.
  3. Chill: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the flavours to meld together nicely.
Per serving

Hash browns per serving, based on 4 servings

  • Calories: Approximately 200 kcal
  • Protein: 3g
  • Carbohydrates: 31g
  • Fat: 7g (Varies with the amount of oil used for frying)
  • Fibre: 2g
  • Sodium: 300mg


The total nutritional values for the entire chipotle dip is approximately 520 calories, 49.3g of fat, 16.6g of carbohydrates, and 7.5g of protein.

In this recipe:

Bite-sized, tasty treats that offer a satisfying crunch and comforting taste that pairs well with a variety of dips.

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