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 OLE' HASH BROWN CASSEROLE
Creating in the kitchen is what I love to do best. I took out ground beef to make a meat loaf but when I defrosted it , it cooked a little too much. I came up with this creation. I looked on site for a tater tot casserole and ended up with this dish...
Provided by Kimi Gaines
Categories Casseroles
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 375F
- 2. In large skillet brown beef, onion, green pepper & red pepper. (I used the frozen blend). Add garlic , salt & pepper to taste.
- 3. Pour soup, milk, peas & corn: blend well. Place in a 13x9 in casserole dish.
- 4. Spread crushed doritos on top of hamburger mixture then spread cheese on top.
- 5. Place hash brown patties on top to fit. Bake for 45 minutes.
- 6. Turn on broiler and leave in 5-8 minutes so hash brown patties get crispy. Remove from oven and serve.
MEXI-CALI HASHBROWN TACO CASSEROLE RECIPE - (3.8/5)
Provided by á-46109
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Lightly grease or spray a 2 or 2 1/2-quart oblong casserole dish. Brown ground beef and onion in a heavy skillet over medium-high heat. Drain fat from pan, reduce heat to low. Add the undiluted tomato soup, corn, and the cream cheese. Stir until well combined and no chunks of cream cheese are visible. Stir in taco seasoning and 1 cup of the shredded cheese. Turn mixture into prepared pan, spreading mixture evenly across the bottom. In a separate bowl, combine the defrosted hash browns, the red and green bell peppers, salt, black pepper, and remaining 1 cup shredded cheese. Top ground beef with potato mixture, pressing it down slightly. Bake for about 20 to 25 minutes or until the casserole is cooked through and the top is brown and bubbly. Let cool for about 10 minutes before slicing and serving.
MEXICALI HASHBROWN TACO CASSEROLE
This hashbrown taco casserole is a meat and potatoes dinner baked in one dish. A Tex-Mex twist on Shepherd's Pie.
Provided by Judith Hannemann
Categories Dinner
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Lightly grease or spray a 2 or 2 1/2 quart oblong casserole dish.
- Brown ground beef, half of the bell peppers and onion in a heavy skillet over medium-high heat. Drain fat from pan, reduce heat.
- Add the undiluted tomato soup, corn and the cream cheese. Stir until well combined and no chunks of cream cheese are visible. Stir in taco seasoning and 1 cup of the shredded cheese. Turn mixture into prepared pan, spreading mixture evenly across the bottom.
- In a separate bowl, combine the defrosted hash browns, the remaining peppers, salt, pepper and remaining 1 cup shredded cheese.
- Top ground beef with potato mixture, pressing it down slightly.
- Bake at 350 degrees F for 30-35 minutes or until topping is browned and crispy on top.
Nutrition Facts : ServingSize 1 serving, Calories 393 kcal, Carbohydrate 31 g, Protein 28 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 80 mg, Sodium 1469 mg, Fiber 4 g, Sugar 8 g
MEXICAN HASH BROWNS CASSEROLE
Make and share this Mexican Hash Browns Casserole recipe from Food.com.
Provided by LAURIE
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cover Potatoes with boiling water and let stand 5 minutes.
- Drain well.
- Layer 1/2 of potatoes, onion, chilies, and cheese in 8x8 greased baking dish.
- Dot with 1/2 the margarine.
- Repeat layers.
- Cover with foil and bake 20 minutes at 350.
- Uncover and bake til golden brown, about 10 minutes.
Nutrition Facts : Calories 329.3, Fat 24.9, SaturatedFat 8.5, Cholesterol 25.1, Sodium 421.4, Carbohydrate 18.4, Fiber 2, Sugar 2.9, Protein 9
SLOW COOKER MEXICAN HASHBROWN CASSEROLE
Number Of Ingredients 10
Steps:
- Place the hashbrowns in a bowl with half of the chopped red pepper, half of the chopped green pepper, half of the onion, and 1 cup of the cheese. Add 1 tbsp of the taco seasoning mix from the package and toss everything together. Set aside.
- Saute the ground beef, onions, and reserved peppers in a large non-stick pan over medium high heat until the ground beef is cooked through and the vegetables are soft.
- Reduce heat to medium low and stir in the remaining taco seasoning, green chilies, and stewed tomatoes.
- Stir in the cream cheese.
- Spray your slow cooker with non-stick cooking spray. Spread 1/2 of the hash brown mixture onto the bottom, layer half of the ground beef mixture, a half cup of the remaining cheddar cheese, the second half of the potatoes, the last half of the ground beef, and the last half cup of cheese.
- Cook on the low setting for 4-6 hours.
- Top with tomatoes, avacados, salsa, guacamole, sour cream, shredded cheese, and any other toppings you love!
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.
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
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!
HASH BROWN TOSTADAS
Provided by Ree Drummond : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the black bean salsa: Toss together the black beans, pimentos, lime zest and juice, onion, cilantro and salt to taste in a bowl. Set aside.
- For the tostadas: Preheat a waffle iron.
- Mix the hash browns with the pepper jack, butter and salt and pepper to taste in a large bowl. Spray the waffle iron with cooking spray. Scoop a generous cup of the hash brown mix into each well of the waffle iron and cook until well browned and crispy, about 5 minutes. Set aside, keeping covered with a towel to keep warm.
- For the toppings: Place a nonstick skillet over medium heat and add some butter. When melted, fry the eggs sunny-side up until the whites are set, about 3 minutes.
- Place a hash brown tostada onto a plate and top with a fried egg. Spoon over some black bean salsa along with some guacamole, salsa, sour cream and a drizzle of hot sauce, then dive in.
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CRISPY JALAPENO HASH BROWNS | MEXICAN PLEASE
From mexicanplease.com
5/5 (2)Total Time 30 minsServings 3Calories 226 per serving
- Give the potato a good rinse. (Or peel it if you want to remove the skin). Shred the potato in a bowl full of cold water. Strain and discard the liquid.
- Remove the excess water from the shredded potatoes. I use my hands but you can squeeze them in a kitchen towel or a cheese cloth.
- Dice up 2-3 Tablespoons of onion and half of a jalapeno. (You can use a whole jalapeno if you want a more fiery version).
MEXICAN BREAKFAST CASSEROLE WITH HASH BROWN CRUST RECIPE ...
From littlespicejar.com
Reviews 1Category Breakfast & BrunchServings 8Estimated Reading Time 7 mins
- Heat a medium skillet over medium high heat. Add the 2 teaspoons of oil and sauté the onions for 2 minutes or until they turn translucent. Remove the onions to a bowl, let cool.
- Generously spray a 9x13 baking dish with nonstick cooking spray. Position a rack in the center of the oven and preheat the oven to 375ºF if you're baking the casserole immediately.
- In a large bowl, whisk together the eggs, half and half, hot sauce, ½ teaspoon salt and ½ teaspoon black pepper. Fold in the bell peppers, green chilies, black beans, cilantro, cheese and the cooked onions. Pour the mixture into the prepared baking dish.
- In a medium bowl, toss the shredded potatoes with the taco seasoning. Drizzle in the melted butter. Use a rubber spatula to mix until the potatoes are evenly coated with butter. Sprinkle the shredded potatoes over the prepared egg mixture.
MEXICAN HASH BROWN SLIDERS - GREAT GRUB, DELICIOUS TREATS
From greatgrubdelicioustreats.com
4.5/5 (2)Category Breakfast, BrunchCuisine Mexican, Vegan, Whole Foods/Plant-BasedEstimated Reading Time 2 mins
MEXICAN HASH BROWN BAKE RECIPE | YOUR ULTIMATE MENU
From yourultimatemenu.com
Estimated Reading Time 2 mins
- PREPARE HASH BROWN BAKE Preheat oven to 190ºC (375ºF) fan bake and spray a large oven-safe dish (approximately 25cm x 20cm / 10in x 8in) with cooking oil spray.
- Arrange hash browns in the bottom of the dish. Top with half of the cheese, followed by the baby spinach and chilli beans. Drain corn well, then add about two thirds of this as the next layer. Sprinkle coriander over the top. Whisk eggs, sour cream, cumin, paprika, salt and pepper together and pour over the hash brown bake. Sprinkle with remaining cheese.
- PREPARE SERVING INGREDIENTS Finely dice tomato, avocado and red onion. Roughly chop coriander. Place in a bowl and add the remaining corn kernels. Season with a little salt and pepper and toss gently to combine.
MEXICAN HASHBROWN CASSEROLE - THE FOOD HUSSY
From thefoodhussy.com
Reviews 4Estimated Reading Time 3 mins
10 BEST MEXICAN HASH BROWN CASSEROLE RECIPES | YUMMLY
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HASH BROWN CRUST MEXICAN PIZZA - GOODIE GODMOTHER
From goodiegodmother.com
Servings 4Total Time 30 minsEstimated Reading Time 5 mins
- Preheat your oven to 425 F. Line a baking sheet with aluminum foil or parchment paper and oil or spray with nonstick cooking spray.
- In a large mixing bowl, combine the remaining crust ingredients. When the hashbrowns are ready, squeeze out any excess water and mix the potatoes with the rest of the crust ingredients. Divide into for equal portions on the baking sheet and flatten slightly into discs.
HASHBROWN ENCHILADA SKILLET - DINNERS, DISHES, AND DESSERTS
From dinnersdishesanddesserts.com
Servings 5Total Time 20 minsCategory Dinner RecipesCalories 493 per serving
- In a separate skillet brown ground beef over medium high heat. Once cooked mix in corn kernels, and enchilada sauce. Heat for 2 minutes.
- Once hashbrowns are cooked, pour ground beef mixture over the top. Sprinkle evenly with cheese.
MEXICAN SPAGHETTI SQUASH HASH BROWNS (GLUTEN-FREE, VEGAN ...
From strengthandsunshine.com
Reviews 62Servings 2Cuisine MexicanCategory Breakfast
- To cook the spaghetti squash, place it in the microwave for a few minutes until it's easy enough to cut in half lengthwise and then place it back in the microwave until soft enough to fork out the "spaghetti" shreds. Then squeeze out as much water as you can from the cooked squash shreds with a cloth.
CHEESY MEXICAN HASH BROWN CASSEROLE - KITCHEN DIVAS
From kitchendivas.com
Cuisine American, MexicanEstimated Reading Time 8 minsCategory Breakfast, Main Course, Side Dish
- Place your skillet over medium to medium-high heat and add your oil until it shimmers or a drop of water flicks and dances.
MEXICAN BREAKFAST CASSEROLE WITH HASH BROWN TOP
From aspicyperspective.com
4.8/5 (4)Total Time 1 hr 5 minsCategory BreakfastCalories 334 per serving
- Preheat the oven to 325 degrees F. Spray a large 9x13-inch baking dish with non-stick cooking spray and set aside.
- Cut the tortillas in to 1/2-inch by 1-inch strips. Whisk the eggs thoroughly in a large bowl. Then mix in the shredded cheese, chopped bell pepper, chiles, 1 cup chopped green onions, salt and tortillas. Pour the mixture into the baking dish.
- In a separate bowl, mix the shredded potato with the Old El Paso Taco Seasoning. Then drizzle the butter over the top of the potatoes and toss to coat.
- Sprinkle the shredded potatoes over the egg mixture in an even layer. Then place in the oven and bake for 50-60 minutes until the center is puffed up and the hash brown top is crispy. Serve warm, drizzled with crema and sprinkled with green onions.
MEXICAN HASH BROWN STACK - A BEAUTIFUL PLATE
From abeautifulplate.com
Reviews 32Category BreakfastCuisine AmericanTotal Time 1 hr
- Prepare Pico de Gallo: Combine the ingredients in a small bowl, stir, and allow to sit out at room temperature as you prepare the rest of the recipe.
- Prepare Potato Tartine: Preheat the oven to 300 degrees Fahrenheit. To reduce oxidizing, peel, grate, and cook one potato at a time. Using a large box grater, grate the potato lengthwise into a large bowl. Place the pile of grated potato into the center of a clean kitchen towel. Wrap up the grated potato and twist tightly into a ball. Squeeze the pile of grated potato over the sink to remove any excess moisture and starch–repeating several times as necessary. Place the grated potato into a clean, dry bowl and season lightly with salt and pepper.
- Heat a tablespoon of oil in a 8-inch non-stick skillet over medium-high heat. Once hot, add the grated potato and shape roughly, using a spatula, into a large circle. Press on the mixture with the back of a spatula to compact it, and cook gently for 8-10 minutes or until the bottom is golden brown and crisp.
- Flip the potato carefully and cook for another 8-10 minutes, adding additional oil as necessary, or until both sides are golden and crisp. Place on a cooling rack (set on top of a baking sheet) and keep warm in the oven as you prepare the remaining potato tartine and toppings.
MEXICAN HASHBROWN CASSEROLE - MISS INFORMATION
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Reviews 6Servings 8Cuisine MexicanCategory Entree
MEXICAN HASH BROWN BOWL - BRAND NEW VEGAN
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Reviews 3Servings 2Cuisine AmericanCategory Main
MEXICAN CRISPY HASHBROWN HAYSTACKS - BROWN SUGAR FOOD BLOG
From bsugarmama.com
Category BreakfastTotal Time 40 minsEstimated Reading Time 4 mins
- In a small bowl, add sour cream, green onion, cilantro, and taco seasoning together and stir. Set aside.
- Cut open the avocado and remove the pit. Cut the inside of an avocado and remove it with a spoon discarding the external flesh. Place the cut avocado in a bowl and squeeze lime over the avocado. Season with a little salt and pepper. Set aside.
- In a large bowl, add shredded hashbrowns, panko bread crumbs, cheese, water, and salt. Mix together to combine.
- Heat an electric griddle to 350 Degrees. Next, add 2 ½ tablespoons of oil and begin to add the shredded potatoes, ⅔ cup full, and flatten the hashbrowns while keeping the batch together. Continue to cook on each side until golden and crisp, about 5-7 minutes. Next, add oil if and as needed. Remove from heat.
THE 25 BEST MEXICAN FOODS
From blog.amigofoods.com
- Quesadillas. Quesadillas are among the foods that have gone global. Queso is the Spanish word for cheese. Therefore, when translated, quesadilla means cheese tortilla.
- Tacos. This wouldn’t be a best Mexican foods list without tacos. Tacos have also become global foods, and it’s not hard to see why. This food drips with deliciousness, and most people can agree that the moment you have your first taco, you never look back.
- Chilaquiles. Another Mexican favorite you don’t want to leave the country without trying is Chilaquiles. This food is perfect for breakfast. In Mexico, fried tortilla chips are accompanied by salsa roja (red salsa) or salsa verde (green salsa), onion, cream and cheese.
- Tamales. Tamales are a staple food in Mexico. They’re also among the foods that have made it global. Interestingly, tamales have a corn base, but they’re so different from quesadillas and tacos.
- Dorilocos. Dorilocos are an iconic Mexican snack. Most people who’ve visited the country say it’s a must-try. So, what are dorilocos? These are Doritos that have been cut open and filled with other types of chips, hot sauce, Cheetos, peanuts, cream, veggies, lettuce, corn, and anything else the person preparing the snack believes will add even more flavor.
- Machetes. If you’re starving and you’re looking for a filling meal that won’t leave a dent in your wallet while in Mexico, machetes are an excellent choice.
- Tlayudas. Tlayudas are commonly known as Mexican pizza because they’re mostly served flat and topped up with different ingredients like a pizza. However, there’s also the option of wrapping the ingredients as you would a taco.
- Elotes. In Mexico, corn in its pure form is referred to as maiz, but when it’s cooked, they call it elote. Sometimes they serve it with chili, mayonnaise, and cheese.
- Gorditas. Another pocket-friendly you must-try during your stay in Mexico is gorditas. They are pocket shaped patties that are made with the same ingredients used to make tacos and sopes but come with different fillings.
- Enfrijoladas. If you’re the kind of person who prefers a heavy breakfast, enfrijoladas won’t disappoint. These are folded corn tortillas that are topped with mashed black bean paste or dipped in a simple blended black bean sauce.
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