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
ahamedm@hotmail.co.ukI would definitely recommend this recipe to others.
Naima Akther
naima-akther72@hotmail.frThese hashbrowns are a great way to get your kids to eat their vegetables.
Miriam Kathure
m.k80@aol.comI'm not a big fan of potatoes, but I loved these hashbrowns.
andrea djordjevic
djordjevic_andrea80@gmail.comThese hashbrowns are a great way to use up leftover potatoes.
Lilly Alsabrook
alsabrook-lilly@hotmail.comI love that this recipe is so versatile. I can add or remove ingredients to suit my taste.
Waseem Uddin
uddin.waseem@hotmail.comThese hashbrowns are the perfect way to start your day.
Letladi Shadrack
s@gmail.comA new favorite breakfast recipe!
Chuck McKendry
mckendry.chuck18@hotmail.frEasy to make and delicious! I will definitely be making this again.
Cathy Walker
cw@hotmail.comThese 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
canelas_ramon29@aol.comI 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
b.a53@yahoo.comThis 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
z-hawar@yahoo.comThese 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
rs49@gmail.comI'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
c-rahim52@gmail.comThese 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.