Best 5 Mexican Hashbrowns Recipes
Elevate your breakfast or brunch routine with a tantalizing twist on a classic dish: Mexican hashbrowns. This delectable recipe combines the familiar flavors of traditional hashbrowns with a zesty Mexican flair. Savor the crispy, golden-brown potato exterior complemented by a flavorful blend of Mexican spices, peppers, and cheese.
This article offers a collection of three unique Mexican hashbrown recipes, each with its own distinct character. The "Easy Mexican Hashbrowns" recipe is a great starting point for those new to Mexican cuisine. It features simple ingredients and straightforward instructions, resulting in a flavorful and satisfying dish.
For those who enjoy a bit more heat, the "Spicy Mexican Hashbrowns" recipe delivers a delightful kick. A combination of chili peppers, cumin, and cayenne pepper brings a vibrant spiciness to the hashbrowns, creating a dish that is both flavorful and fiery.
Last but not least, the "Loaded Mexican Hashbrowns" recipe takes this dish to the next level with an abundance of toppings. Crispy bacon, gooey cheese, and a dollop of sour cream create a decadent and satisfying experience that is sure to become a favorite.
Whether you prefer your hashbrowns mild, spicy, or loaded, this article has a recipe that will satisfy your cravings. So, grab your skillet and get ready to embark on a culinary journey that will transport your taste buds to the vibrant flavors of Mexico.
MEXICAN HASH BROWN CASSEROLE!
Provided by Rachel
Number Of Ingredients 19
Steps:
- Preheat oven to 350. In a large skillet melt butter and add chopped onions. Saute until they are translucent. Add ground beef and cook until meat is browned. Drain off any excess fat. Bring meat/ onion mixture back to the skillet and set on medium low heat. Add Mexican Spice Blend and tomato sauce and cook for 2 minutes or until warm. Add cream cheese and 1 1/2 cups of the shredded cheese. Cook until cream cheese and shredded cheese is just melted. Turn off heat and add Hash Browns. Completely mix everything together and transport to a casserole dish that has been sprayed with a little cooking spray. Bake at 350 for 45 to 50 minutes or until the casserole is browned on edges. Add the other 1 1/2 cups of shredded cheese to the top of the casserole and bake another 5 to 10 minutes or until cheese is bubbling. Serve while hot and top with toppings! Enjoy!
MEXICAN HASH
Here's a hearty, eggless breakfast with minimal prep. This is a Mexican-inspired variation on the traditional corned beef breakfast hash.
Provided by fabeveryday
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat a skillet over medium-high heat. Add chorizo, breaking it apart until crumbly. Saute until it starts to brown, about 3 minutes. Add chopped onion and cook, stirring frequently, until onion is translucent, about 3 minutes. Transfer chorizo-onion mixture to a plate.
- Pour oil into pan and heat over medium-high heat. Add frozen hash brown potatoes and seasoning salt. Stir to coat potatoes in the oil.
- Let the potatoes brown on one side, then flip once after about 5 minutes. Both sides should be browned and crispy, about 5 minutes per side. Add the diced tomatoes and the chorizo and onion mixture; stir gently to mix evenly. Cook for 4 more minutes, stirring once to rotate the ingredients from the bottom of the pan to the top for even cooking.
- Serve topped with cilantro and cubed avocados.
Nutrition Facts : Calories 599.1 calories, Carbohydrate 31.1 g, Cholesterol 74.8 mg, Fat 49.1 g, Fiber 6.1 g, Protein 24.7 g, SaturatedFat 16.4 g, Sodium 1528.1 mg, Sugar 4.2 g
MEXICAN HASH BROWN BREAKFAST CUPCAKES
Try a new twist on breakfast with this Mexican breakfast cupcake--delicious south-of-the-border flavors come together with a hint of spice.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Spray 12 regular-size muffins cups with cooking spray.
- Make potatoes as directed on box, omitting margarine. When done, place in large bowl.
- Using same skillet, cook onion over medium heat until soft, stirring occasionally. Add onion, green chiles and cheese to potatoes in bowl. Stir in beaten eggs. Divide mixture evenly among muffin cups, about 1/3 cup each. Press down into cups.
- Bake 25 to 30 minutes or until tops are golden brown and crispy. Cool 5 minutes. Serve with avocado, sour cream and cilantro.
Nutrition Facts : Calories 290, Carbohydrate 25 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 3 g, Protein 7 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 3 g, TransFat 0 g
MEXICAN MEATLOAF
"Being a working mother with a small budget and little time, I make a lot of dishes using ground beef," explains Alice McCauley of Beaumont, Texas. "When our son complained about having meat loaf again, I came up with this taco-seasoned version. The whole family loves it served with sour cream and extra salsa."
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the hash browns, salsa, egg, soup mix, taco seasoning and 1 cup cheese. Crumble beef over mixture and mix well. Shape into a 12-in. loaf. Place in a 13x9-in. baking dish., Bake, uncovered, at 350° for 1 hour or until a thermometer reads 160°. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing.
Nutrition Facts :
MEXICAN HASHBROWN POTATO CASSEROLE
This is the first recipe of my own that I've shared with anybody. This is a great, easy casserole that uses up that partial bag of frozen hashbrowns in your freezer. Tastes really good and is very flexible. Any ingredient can be substituted or omitted and quantities are flexible to taste. As a vegetarian, I made it veggie...but you can easily brown ground beef or chicken and add it to the mixture before baking. I hope you enjoy it!
Provided by RayneDragon
Categories One Dish Meal
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- In a large bowl mix together the hashbrowns and the eggs.
- Mix in all the other ingredients and half of the cheese.
- Spread mixture into casserole dish(es).
- Sprinkle remaining cheese on top.
- Bake with lid on for 45 minutes.
- Remove lid and bake for 15 more minutes.
- Serve with sour cream on the side and sprinkle cilantro (if you like it).
Nutrition Facts : Calories 425.5, Fat 19.9, SaturatedFat 8.5, Cholesterol 117.8, Sodium 417.5, Carbohydrate 52.2, Fiber 6.6, Sugar 6.4, Protein 14.7
Tips:
- Shred the potatoes finely: This will help them cook evenly and get nice and crispy.
- Press the potatoes well to remove excess moisture: This will also help them crisp up.
- Use a well-seasoned cast iron skillet: This will help the potatoes get evenly browned.
- Don't overcrowd the skillet: This will prevent the potatoes from cooking evenly.
- Cook the potatoes over medium-high heat: This will help them get crispy without burning.
- Flip the potatoes frequently: This will help them cook evenly and prevent them from sticking to the skillet.
- Add your favorite toppings: Once the potatoes are cooked, you can add your favorite toppings, such as cheese, salsa, sour cream, or guacamole.
Conclusion:
Mexican hashbrowns are a delicious and easy-to-make breakfast, lunch, or dinner option. They're perfect for using up leftover potatoes, and they can be customized to your liking. So next time you're looking for a quick and easy meal, give Mexican hashbrowns a try!
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