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
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. 
Add any additional toppings and serve.
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 Recipes
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Southwestern Hash Browns
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 2
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 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)
Instructions
- 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.
I love everything about this post.
Hummus!! Btw, that’s my kind of salad right there. Yum!
oh gosh me and wraps have a very solid relationship. Although I guess you could say Im a bit needy with them 😉
I stuff those suckers with anything and everything!! Eggs, beans, veggies, fruit, even yogurt!
Never would have thought to add potatoes to a wrap! Looks good. My favorite things in a wrap are chicken and cheese or a peanut butter and jelly wrap.
Why have I not tried peanut butter and jelly? Haha I might have to do that next time!
This sounds delicious – kind of like a breakfast burrito minus the eggs! YUM!
Oooh! That looks so yummy!
I WISH that I had your creativity in the kitchen!!! everything always looks and sounds amazing!
It may not be summer yet, but it feels like it in the South! We are having a few spring like days before a return to winter and I’m thrilled. And glad to see you have the spring fever, too. I love your bright and colorful blog and I think I’ll try one of your recipes. Thanks, Liz.
These little warmer weather times make me SO excited for spring!
Looks good! And yes, totally hooked on House of Cards. We watched Season 1 over the weekend and have a Season 2 marathon planned for this.
It is SO addicting. We’ve been trying to slow down a little bit so it’ll take longer to finish 😉 haha
All of your eats look yummy, but most of all those wraps look so good! I love combining black beans and wraps. Never thought of adding potatoes. I’ll have to try that next time.