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Mexican Hash Brown Bowl 3

Mexican Hash Brown Bowl

  • Author: Chuck Underwood
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 2 Large Bowls 1x
  • Category: Main
  • Cuisine: American


This tasty Mexican Hash Brown Bowl is super easy to make and full of southwestern flavor. Top with your favorite salsa, hot sauce, ketchup, or my favorite - my NM Red Chile Sauce.


  • 6-7 cups Frozen Hash Browns ((Walmart carried the Mrs Dells brand and they are oil-free))
  • 1/2 Green Bell Pepper ((diced))
  • 1/2 Red Bell Pepper ((diced))
  • 1/2 Red Onions ((diced))
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Smoked Paprika
  • 1 tsp Chili Powder
  • 15 oz can Black Beans
  • 6 oz Baby Kale or Spinach ((about 3 cup))
  • Salt and Pepper to taste


  1. Preheat oven to 450 degrees F
  2. Line a cookie sheet with parchment paper
  3. Layer cookie sheet with hash browns and top with peppers and onions
  4. Sprinkle seasoning over potatoes
  5. Bake for 30 minutes or until slightly browned
  6. Meanwhile in a small pan, simmer beans until heated through
  7. Drain beans and set aside
  8. Rinse Kale, remove stems, and steam for 3-4 minutes or until wilted
  9. Mix potatoes, beans, and kale together and serve


Top with Salsa, Hot Sauce, Sriracha, or my personal favorite - my NM Red Chile Sauce.


Here's the Recipe Link to my NM Red Chile Sauce