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Veggie Papas with Red Chile Sauce

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  • Author: Chuck Underwood
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Potato
  • Cuisine: McDougall, Mexican, Oil-Free, Vegan


A New Mexican breakfast delight.  Freshly baked oil-free papas (hash browns) mixed with green bell peppers, onions, mushrooms, and diced tomatoes, smothered in my homemade New Mexican Red Chile Sauce.  


  • 1 bag Simply Potatoes (1 lb 4 oz) ((or 4 cups shredded))
  • 1 cup Mushrooms ((diced small))
  • 1/2 cup Yellow Onion ((diced small))
  • 1/2 cup Green Bell Pepper ((diced small))
  • 1/2 cup Tomatoes ((diced small))
  • 2 cups New Mexican Red Chile Sauce ((recipe link in notes))
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/4 tsp Black Pepper


  1. Prepare Red Chile Sauce (if using) according to THIS RECIPE
  2. Preheat oven to 450 degrees F. 
  3. If shredding potatoes manually, be sure and squeeze any excess moisture out of them before continuing. Otherwise, place potatoes into a large bowl. 
  4. Add veggies and spices and mix thoroughly. 
  5. Turn potatoes out onto a parchment-lined baking sheet and spread evenly.  Press down a little to compress (helps them stick together).  
  6. Bake for 30 minutes or until the edges are nice and crispy. 
  7. Serve with warm Red Chile Sauce over the top. 


New Mexican Red Chile Sauce Recipe

Tips are always welcome!