4-Ingredient Mexican Enchilada Hash Browns
This is the easiest hash you will ever find. It packs four ingredients that I think anyone following a vegan or plant based lifestyle has in their kitchen. And guess what even if you are not vegan you can also enjoy this dish. Now if you want to add your own twist I encourage you to do so. In this rendition I used only carrots and potatoes because this is a traditional side dish from Monterrey, Mexico. However, I have also made it using onions, corn, cilantro and a dollop of my cooking cream which can easily be replaced by any vegan sour cream of your choice. If you have left over store bought enchilada sauce this is the recipe you will want to make. And if you are feeling bold and find the ingredients in your neighborhood supermarket I encourage you to give my Enchilada Sauce a try. You will have left over sauce to make other dishes such as these Homemade Vegan Enchiladas. Speaking of left overs this is also a perfect hash for that morning Mexican Tofu Scramble.
The History of this Vegan Hash
As most dishes with a background this one is not the exception. In particular this hash is a traditional side to The Enchiladas Estilo Monterrey, Mexico that I have on this site. Yes, like any other Mexican-American I added Follow Your Heart Vegan Mozzarella Cheese to them because I love cheese. But traditionally they are not served with any type of melty goodness so don’t come for me in the comments section, be nice if you have had these before. In fact, you can find this hash frying up by home chefs with their kitchen irons also known as Discos Para Fritangas resembling a loose version of a wok on their homes sidewalk. Most of these home chefs do not have a food permit so this is how they are able to make a living, thus putting their children thru school, paying off their vehicles or at times even their homes. Many of them have nine to five steady jobs and cook their amazing street food for residual income. They usually set up shop Friday, Saturday and Sunday evenings and cook until they completely sell out. Sometimes you will find them there till two in the morning or on good busy night they can even run out of food and close shop around eleven at night. Lets begin shall we!
4-Ingredient Mexican Enchilada Hash Browns
Equipment
- Cast Iron Skillet or Frying Pan
- Knife
- Spatula
- Stove
- Cutting Board
Ingredients
- 2 Tablespoons Enchilada Sauce
- 1 Tablespoons Diced White or Yellow Onion
- 2 Medium Carrots
- 2 Medium Potatoes
- 1 Tablespoon Oil optional
Optional Toppings and Way to Serve
- Cheese
- Green Onions
- Cilantro
- Red Pepper Flakes
- Tofu Scramble
Instructions
- Chop the potatoes and carrots in small even squares so they all cook evenly. Mince the onion as well.
- Place the pan or cast iron on medium to high heat on your stove and add the oil. If you aren't using oil add a little water.
- Pan fry the potatoes and carrots for about 6 to 8 minutes then add the onion.
- Add the enchilada sauce and mix to combine cover the pan for another 6 to 8 minutes and turn the heat down to a low. Uncover every 3 minutes to make sure nothing is sticking.
- Serve as desired.
I absolutely love this idea! I rarely make enchiladas since my daughter isn’t a fan, but I think she would love these potatoes!
Hope you loves them.
These enchilada hashbrowns are AMAZING! So easy to whip up and my boys love it!
These potatoes were so amazing! I served them alongside some enchiladas and they were the perfect side dish!
Such a simple a beautiful dish! I have a pre-teen showing interest in cooking; I believe this would be great to start with!:)
These look so good. I like that you added some cultural background to this dish, as I live in Germany, and am very interested in how this fits into Mexican society. This makes me want to come and visit. Thanks for the recipe.
I’m always on the hunt for recipes to use up leftover enchilada sauce and this one looks perfect! I can’t wait to try, pinning for later!
I love the sound of this, some beautiful flavours tucked inside this dish. I also like that it’s so quick to make. Thank you for sharing.
This recipe looks and sounds so good. My family loves enchiladas so I think they will love this. Also I like your rendition with cheese!
My family loves Mexican night. This recipe and instructions looks so easy and yummy!
Definitely easy Gina. Hope your family loves it.
My favorite thins in one dish?? Oh yes, I will be making this but I will probably use a lot more enchilada sauce because I can never get enough!! Yum!
So true Emily. More would be even better.
This recipe looks so good! Never thought of hash brown being the main of enchiladas I need to try.
Absolutely Jeannie.
I alway love your recipes. They are easy and very healthy. And these hash browns look amazing!!
Thank you Greg, means alot.
What a lovely idea! Can’t wait to try this out! Thanks for sharing!
Thank you for stopping by Nora.
These potatoes are so flavorful and delicious! I love serving them with a fried egg on top!
That’s exactly how my husband has them, he prefers the runny yolk as a dressing.
Oh my goodness, what a brilliant way to add flavor to hash browns potatoes! I must try this. I think I might have to add cheese LOL.
The cheese is a must Sue.
Yum!! We make breakfast potatoes pretty often but I never would’ve thought about adding enchilada sauce – it sounds delicious!
Its a must try Kalin, hope your family loves this dish.