MEXICAN HASHBROWN'S
Make and share this Mexican Hashbrown's recipe from Food.com.
Provided by Diana Adcock
Categories Breakfast
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- Put oven on broil.
- In a large heavy skillet-I use cast iron-heat 1/2 the oil over medium high heat.
- Mix together the shredded onions, potatoes, jalapenos, salt, pepper and oregano.
- When the oil is smoking add to skillet and press down.
- After 4 or 5 minutes lift the side to see if its getting a nice golden brown, and then some.
- If so flip, and add more oil if you need to.
- After about 3 minutes begin to top your hash brown or wait until you remove it from the skillet and put on a cookie sheet or wire rack.
- So, on top you would place in this order, and remember, toppings are your choice.
- Hashbrown, scrambled eggs, fried chorizo, 1/2 the cheese, tomatoes, olives, onions and remaining cheese.
- Broil for about 3 minutes or until the cheese is bubbly and golden in spots.
- Serve with sour cream and salsa.
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Modud Ahamed
[email protected]I would definitely recommend this recipe to others.
Naima Akther
[email protected]These hashbrowns are a great way to get your kids to eat their vegetables.
Miriam Kathure
[email protected]I'm not a big fan of potatoes, but I loved these hashbrowns.
andrea djordjevic
[email protected]These hashbrowns are a great way to use up leftover potatoes.
Lilly Alsabrook
[email protected]I love that this recipe is so versatile. I can add or remove ingredients to suit my taste.
Waseem Uddin
[email protected]These hashbrowns are the perfect way to start your day.
Letladi Shadrack
[email protected]A new favorite breakfast recipe!
Chuck McKendry
[email protected]Easy to make and delicious! I will definitely be making this again.
Cathy Walker
[email protected]These hashbrowns were so good! I love the combination of flavors and textures. The potatoes were crispy, the black beans and corn added a nice sweetness, and the salsa and sour cream were the perfect finishing touches.
Ramon Canelas
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The hashbrowns were amazing. They were crispy and flavorful, and the salsa and sour cream were the perfect toppings.
Ali Bhai bhai
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit. My husband and kids love it, and it's so easy to make.
Hawar Zebari
[email protected]These were delicious! I made them for my family and they all loved them. The flavors were perfect and the hashbrowns were crispy on the outside and soft on the inside.
Raj on Secret
[email protected]I've made these hashbrowns twice now and they're always a crowd-pleaser. They're so versatile, too. I've served them for breakfast, lunch, and dinner, and they've always been a hit.
Rahim ch Rahim ch
[email protected]These Mexican Hashbrowns were a hit with my family! They were so easy to make and had the perfect amount of spice. I especially loved the addition of the black beans and corn, which gave the dish a nice texture and flavor.