Jo Carriço

It was very good, but I'm a moron when it comes to making hashbrowns on the stove top. I finally gave up and put it in the oven at 375 for 10 minutes (after it had already cooked on the stove top for another 10). Next time, I'll just use the oven at a higher heat. It's easier, and it turns out better. I used half of a chili pepper from my garden instead of the chipotle, and I also used a clove of fresh garlic. A lot of the comments say to add cumin, and I'm going to try that next time or maybe a whole chili. I shouldn't have been so scared of heat. :)