This Easiest Mexican Potato Hash recipe is made in one pan and with frozen pre-shredded potatoes for quicker meal prep. It's delicious on it's own, for breakfast with a side of eggs, or served with your favorite protein for an easy lunch or dinner. You'll also love my Mexican Stuffed Baked Potatoes, or this Mexican Cauliflower Rice Skillet.

Main Ingredients
Here's what you'll need to make this healthy potato hash recipe:
- frozen hash browns
- black beans
- red pepper
- red onion
- dried chili powder and dried cumin
- cilantro
- queso fresco
- jalapeño
Visual Cooking Guide
Here are the main steps for this recipe:
Cooking and Nutrition Notes
Many recipes for potato hash use larger pieces of cubed potatoes which can take a bit of time to cook. I used hash brown pieces instead, which significantly reduces the cook time.
As a dietitian, I'd love to break down the nutritional benefits of this dish for you:
- It's rich in complex carbohydrates from the beans and the potatoes. I've written about potatoes before, and why you shouldn't be afraid to include them in your diet. Complex carbohydrates are metabolized different from the refined carbohydrates (those found in sweet desserts, white pasta and white bread), and are not stripped of their essential vitamins, minerals, and fiber.
- This healthy hash recipe contains plant-based protein from beans but you can add protein from other sources (such as eggs and meat if you prefer) to supplement this dish.
- It contains healthy fats from avocado and avocado oil, which can help reduce LDL cholesterol levels.
- It's low calorie, but high in nutritional value which is helpful for those trying to lose weight but maximize the nutrition content of their diet.
Potato Hash Recipe Substitutions and Variations
- Try this recipe with sweet potatoes.
- Use yellow, orange or green peppers instead.
- Adjust the spices, adding more or less depending on how much heat you like.
- Try it with chickpeas or red beans for an interesting twist.
- Keep it vegan by using vegan cheese or omitting the cheese from the recipe.
Easiest Mexican Potato Hash
Equipment
- 1 non-stick skillet 10 or 12" pan
Ingredients
- 2 tablespoon avocado oil
- 1 lb frozen potato hash browns
- 1 red pepper diced
- ½ red onion diced
- ½ teaspoon dried cumin
- ½ teaspoon dried chili powder
- 1 jalapeño pepper for topping, sliced and seeds removed
- 1 tablespoon cilantro roughly chopped + more for garnish
- 2 tablespoon avocado sliced
- ¼ cup queso fresco crumbled
- ½ tsp coarse salt
- ¼ teaspoon fresh pepper
Instructions
- Heat skillet on medium-high, then add half the oil. Once oil is hot, add the red pepper, onions and spices and sauté until soft. Remove them from the pan and set aside.
- To the same pan on medium-high heat, heat the remaining oil. Then add the potatoes in a single layer (some overlap is fine). Leave the potatoes to brown about 7 minutes without touching them.
- Flip the potatoes and cook another 7 minutes until golden. Season with salt and pepper.
- Add the red pepper and onions back into the pan along with the beans and toss everything together gently.
- Top the hash with avocado, jalepeño pepper, queso cheese and cilantro. Adjust seasonings to taste and serve.
Subscribe
Nutrition
I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.
Leave a Reply