MEXICAN VEGGIE HASH
A storecupboard, vegetarian fry-up with beans, sweetcorn, avocado and eggs, served with soured cream and tortillas
Provided by Lucy Netherton
Categories Dinner, Main course
Time 40m
Number Of Ingredients 11
Steps:
- Cook the potatoes in boiling salted water for 5 mins, then drain and let steam-dry. Heat half the butter and oil in the pan and fry the potatoes for about 10-15 mins until golden. Add the chopped chilli, garlic, Cajun seasoning, sweetcorn and black beans, and heat through for about 5 mins, then season.
- Keep warm in a low oven while you fry the eggs in the rest of the butter and oil until cooked to your liking. Divide the potatoes between 2 bowls and top with an egg, some chopped avocado and the sliced chilli. Serve with lime wedges, soured cream and warm tortillas, if you like.
Nutrition Facts : Calories 671 calories, Fat 46 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 4 grams sugar, Fiber 12 grams fiber, Protein 18 grams protein, Sodium 0.5 milligram of sodium
MEXICAN HASH (PICADILLO)
Picadillo is a dish that is eaten in Mexican homes at least once a week. It's easy to prepare and also quite versatile, since you can eat it as is, or for fillings for chiles rellenos, tacos, burritos, tamales, etc.
Provided by Mexi-Rosie
Categories Meat
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- First, stir fry potatoes in olive oil.
- Take potatoes out from oil, set apart.
- Into the remaining oil in the skillet, add the ground meat, tomatoes, salt, garlic, and pepper and mix well.
- Once the meat is partially cooked, add potatoes and rest of ingredients.
- Simmer on medium heat for about 30 minutes.
Nutrition Facts : Calories 527, Fat 32, SaturatedFat 10.2, Cholesterol 102.8, Sodium 930.6, Carbohydrate 24.3, Fiber 3.6, Sugar 7.3, Protein 31.2
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 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 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
MEXICAN HASH
This is something that I threw together with ingredients I had on hand. I thought it turned out pretty well - easy and tasty. Not fancy, but it's good comfort food!
Provided by bunkie68
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Brown ground beef in large saucepan.
- Add onions and garlic; saute until onions are soft.
- Add cream cheese; cook, stirring constantly, until cream cheese is melted.
- Add corn and Rotel; cook until the mixture is heated through.
- At this point I did add some Asadero cheese (a soft Mexican cheese, good for melting - Monterey Jack would probably work if you can't find the Asadero) to the mixture and let it melt.
- Serve over mashed potatoes or Mexican rice.
- Top with Asadero cheese and let melt (I microwaved mine to melt the cheese).
Nutrition Facts : Calories 452.1, Fat 28.1, SaturatedFat 13.1, Cholesterol 108.3, Sodium 803.7, Carbohydrate 26.1, Fiber 2.5, Sugar 3.8, Protein 26.8
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!
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