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.
Notes
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