This Mexican Hash Brown recipe is perfect for breakfast, lunch, or dinner. Crispy hash browns are topped with slow cooked tender beef with sautéed peppers and onions and topped with a creamy avocado sauce.
Tomorrow is Cinco De Mayo.
Like most Americans, I have no idea what that really means, but it is a great excuse to make something Mexican.
Anytime there is a combination of avocados, salsa, sour cream and meat, I’m there!
With this recipe I’m bringing in a few ingredients that aren’t typically associated with Mexican food.
It is healthy, hearty and super delicious. Everyone in our family loves it.
Tips For Making Mexican Hash Browns:
- Cook potatoes separately from the other vegetables, so they crisp up better. Onions and peppers release too much liquid and cause the potatoes to get soggy.
- Squeeze out any extra water from the potatoes with a clean kitchen towel if they are especially wet.
- If you, your kids, or someone you cook for isn’t a huge fan of onions… try dicing them really small.
- When you are baking the Mexican hash browns with the eggs on top, the eggs will look uncooked even though they are fully cook so make sure not to over-bake them.
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Tools you may need:
Crock pot or Instant Pot (using the slow cook setting)
- 2-3 pound Beef Roast
- 1 cup water
- 1 tsp Salt
- 3-4 Tbs coconut oil
- 2 medium sized potatoes
- 1/2 onion
- 1 bell pepper
- Handful of fresh cilantro – if you are a cilantro hater, feel free to leave this out.
- 2 limes
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp cumin
- 4 eggs
Avocado Creama Ingredients
- 2 avocados
- 1/4 cup cilantro
- Juice of one lime
- 3/4 cup full fat Greek yogurt
- 1/2 teaspoon salt
How To Make Mexican Hash Browns
Slow Cook The Beef Roast
- Six to eight hours before you want to have Mexican hash, put a two or three pound beef roast into your crock pot.
- Add a cup of water, a teaspoon of salt and put it on low.
Start The Mexican Hash Browns
- When you are 30 minutes out from dinner, preheat your skillet and two tablespoons of coconut oil over medium heat.
- Preheat your oven to 350.
- Shred two medium size potatoes. (I use a food processor, but a cheese grater will work also.)
- Chop half an onion, one bell pepper and a handful of fresh cilantro.
- Preheat the oil until it is hot enough for the potatoes to sizzle when they are put in the pan.
Cook The Potatoes
- Cook the potatoes until they are crispy, flipping only once or twice. If they start to stick to the pan, add a little more coconut oil. Salt them liberally. I like to add about a half teaspoon per potato.
- Sauté the peppers and onions in a tablespoon of coconut oil, in another pan, until they are soft.
- I cook potatoes separately from the other vegetables, so they crisp up better. Onions and peppers release too much liquid and cause the potatoes to get soggy.
Shred The Beef
- Take your beef out of the crock pot and shred. Sprinkle salt, pepper, garlic powder, onion powder, cumin and the juice of half a lime over the cooked beef and toss to make sure all the beef is properly seasoned. It should be very tender.
Putting It All Together
- Add the peppers, onions and seasoned beef to the crispy potatoes.
- Crack four eggs on top.
- Bake in a preheated oven for about 15 minutes, or until the eggs are set.
- Put two avocados, 1/4 cup cilantro, the juice of one lime, 3/4 cup full fat Greek yogurt and 1/2 teaspoon salt into a food processor or blender.
- Blend until combined.
Top your hash with salsa, cilantro, lime juice and avocado crema.
So simple and delicious. Enjoy!
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This post was updated January 2020.