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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Humaira Arshad
[email protected]I'm always looking for new and exciting breakfast recipes. This one definitely caught my eye!
MIRZA Ramiz
[email protected]This recipe looks delicious! I can't wait to try it.
Freyja H
[email protected]I'm not sure what I did wrong, but my hashbrowns turned out mushy. I think I might have overcooked them.
Dipu Paul
[email protected]These hashbrowns were a bit bland for my taste. I think I would add more spices next time.
Comfort Mirekua
[email protected]I love this recipe! It's so easy to make and the results are always delicious. I've made it several times now and it's always a hit.
Carlo Olivier
[email protected]These hashbrowns were so easy to make and they were so delicious! I will definitely be making them again.
Mainuddin Joy
[email protected]I'm not usually a fan of hashbrowns, but these were really good! The potatoes were crispy and the flavors were perfect.
AllBrand Radd
[email protected]These hashbrowns were a great way to use up leftover potatoes. They were easy to make and very flavorful.
mirian ejide
[email protected]The flavors in this dish were amazing! I loved the combination of the potatoes, avocado, and salsa. I will definitely be making this again.
Destiny Agbazilo
[email protected]These were so good! I used a mix of russet and sweet potatoes and they were crispy on the outside and fluffy on the inside.
WaQar Zaidi628
[email protected]I made these hashbrowns for dinner last night and they were a huge success! My family loved them. They were easy to make and so flavorful. I will definitely be making them again.
Roy Family
[email protected]These Mexican hashbrowns were an absolute hit at my Cinco de Mayo brunch! The flavors were spot-on, and the crispy potatoes were perfectly complemented by the creamy avocado and spicy salsa. I'll definitely be making these again soon!