Southwestern Hash Browns
These Southwestern Hash Browns are loaded with black beans, cheese, salsa, and sour cream for a flavorful way to enjoy frozen hash browns. This dish is great for brunch or breakfast for dinner!
Alex and I both enjoy hash browns so I was looking for a way to make the hash browns a bit more filling to turn them into the main course for brunch. I added some of my favorite taco toppings for a southwestern-inspired combination. I love how easy these were to make and it’s simple to customize based on what you have in your fridge!
How to Make Southwestern Hash Browns
Tips for Making Hash Browns
- Melt the butter in the pan and then swirl it around to evenly coat the pan. This will help get the potatoes crispy.
- Don’t fill the pan with too many hashbrowns. This recipe uses just a few cups of shredded potatoes so they cook in a thin even layer. Do not double the recipe or the potatoes will steam and won’t get crispy.
- Try not to stir the potatoes too frequently. You want them to brown before flipping them.
Variations and Substitutions
To make this recipe vegan, use olive oil instead of butter and dairy-free cheese. You can also skip the cheese entirely if you like. Feel free to get creative with toppings! I love cilantro, sour cream, hot sauce, and sliced jalapeños. Looking for a sweet potato recipe? Try my sweet potato nachos!
More Brunch RecipesPrint
- 1 tablespoon butter
- 8oz frozen hash browns
- 1 red or orange bell pepper, chopped
- 1/2 cup shredded cheddar cheese
- 1 cup black beans
- 1/4 cup salsa
- Sour cream, cilantro, hot sauce, or other toppings (optional)
- In a large non-stick skillet, heat the butter over medium heat and swirl it in the pan until melted.
- Add the hash browns and bell pepper and cook for 8 minutes, stirring occasionally.
- Sprinkle with cheese and black beans and continue to cook for 3-5 minutes without stirring, until cheese is melted.
- Top with salsa and any additional toppings you like.
Keywords: southwestern hash browns