Mexican Hash Browns – Gluten Free, Vegan Friendly
These Mexican hash browns are a dinner winner when I’m too tired to prepare a real meal. Can you tell my toddler and I have been creating lists of rhyming words all day? My brain is still in Mommy Mode.
It’s pretty much impossible to screw up this recipe for Mexican hash browns. You don’t really need to follow the measurements listed in the recipe instructions below. Just make the hash browns, top them with what you like, and eat them. It’s that easy.
If that doesn’t sound easy at all but you’re still craving hash browns, check out my recipe for cheesy hash browns in a waffle iron. You might like that one better.
Okay, back to our current recipe…
I kept this recipe for Mexican hash browns fairly basic because I like to give you the chance to customize your meals whenever possible. In addition to (or instead of) the ingredients listed below, here are some things you might want to put on your Mexican hash browns:
- Shredded chicken
- Cooked, crumbled hamburger
- Pulled pork
- Refried beans
- Sweet corn
- Sliced jalapeno peppers
- Sliced red peppers
- Scrambled or fried eggs
- Sour cream
- Lime juice
- Queso sauce
I serve these hash browns with a handful of tortilla chips because I’ve learned my kids will eat pretty much anything that includes chips. Same goes for ketchup. I’ve seen my youngest dump it on apple slices and grapes, which is something I might have mentioned in another blog post.
But you’re not here to listen to me ramble about my kids’ eating habits, are you?
Let’s get started on this tasty, hassle-free recipe for Mexican hash browns.
Drizzle some oil in a skillet and add the hash browns. Prepare them according to the instructions on the package.
Watch your hash browns closely so they don’t burn. Olive oil doesn’t withstand heat as well as avocado oil or coconut oil, but I like the flavor it adds to the hash browns. You can also use canola oil or whatever you typically use for frying stuff.
While your hash browns cook, prepare your onions and green peppers. Sometimes I add a handful of cilantro leaves instead of just using them as a garnish.
Now is also a great time to prepare your black beans. Hope you rock at multitasking.
When you’re done cooking everything, dole out heaping portions of hash browns into several bowls. Top each pile of potatoes with shredded cheese, onions and green peppers, black beans, salsa, cilantro, and avocado slices. I usually skip the cheese because dairy hates me these hash browns have enough flavor without it.
Ready to make your own hash browns topped with gooey cheese, fiber-packed beans, and creamy avocado slices?
Here’s my printable, Pinnable recipe for Mexican hash browns:
| Servings | Prep Time |
| 4 to 6 people | 5 minutes |
| Cook Time |
| 10 to 15 minutes |
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Transform a bag of frozen potatoes into a tasty meal for your family when you prepare these Mexican hash browns.
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- 1 package frozen hash browns, thawed
- 1 onion, sliced or diced
- 1 green pepper, sliced or diced
- 1 can black beans
- salsa, any variety
- 1 avocado, sliced
- 1/4 cup fresh cilantro leaves, chopped*
- 2 tablespoons olive oil can sub avocado oil or canola oil
- 1 cup cheddar cheese, shredded omit or use a dairy-free substitute if you're vegan
- Salt and pepper, to taste
- Drizzle 1 tablespoon olive oil in skillet and prepare hash browns according to the instructions on the package.
- While hash browns cook, heat 1 tablespoon olive oil in a separate skillet over medium-high heat. Add onions and green peppers, and sprinkled with salt and pepper if desired. Cook for 5 to 10 minutes depending on how crisp you like your veggies.
- While veggies and hash browns cook, prepare black beans according to the instructions on the can.
- Turn off heat on all 3 burners when hash browns, veggies, and black beans are done cooking.
- Spoon hash browns into 4 to 6 bowls. Top each portion with shredded cheese, green peppers and onions, black beans, salsa, cilantro, and avocado slices. You may also want to serve your Mexican hash browns with lime wedges, jalapeno peppers, and sour cream.
I love this recipe! Can’t wait to try it out, Missy!
Thanks, Agness! I hope you enjoy it!