Mexican Hashbrown's

READY IN: 40mins
Recipe by Diana Adcock

This is great for breakfast, lunch or dinner. I make this once a month and we love it!

Top Review by Andy Emily Collins

I now make this recipe for my family once a month because they love it (me too)! It is good for any meal.

Ingredients Nutrition


  1. Put oven on broil.
  2. In a large heavy skillet-I use cast iron-heat 1/2 the oil over medium high heat.
  3. Mix together the shredded onions, potatoes, jalapenos, salt, pepper and oregano.
  4. When the oil is smoking add to skillet and press down.
  5. After 4 or 5 minutes lift the side to see if its getting a nice golden brown, and then some.
  6. If so flip, and add more oil if you need to.
  7. 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.
  8. So, on top you would place in this order, and remember, toppings are your choice.
  9. Hashbrown, scrambled eggs, fried chorizo, 1/2 the cheese, tomatoes, olives, onions and remaining cheese.
  10. Broil for about 3 minutes or until the cheese is bubbly and golden in spots.
  11. Serve with sour cream and salsa.

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