Tex Mex Hash Recipes

TEX-MEX HASH

Steps:

• In skillet, brown beef.
• Remove ffrom skillet and cover to keep warm.
• Drain.
• In same skillet, heat oil over medium heat until hot.
• Add potatoes.
• Cook and stir 8 to 10 minutes.
• Stir in salsa, chili powder and ground beef.
• Cook 5 to 8 minutes or until thoroughly heated, stirring occasionally.
• Sprinkle with cheese.
• Cover,cook 2 to 4 minutes.

TEX-MEX AIR FRYER HASH BROWNS

Steps:

• Soak potatoes in cool water for 20 minutes.
• Preheat the air fryer to 320 degrees F (160 degrees C). Drain the potatoes, dry them with a clean towel, and transfer to a large bowl. Drizzle 1 tablespoon olive oil over the potatoes and toss to coat. Add them to the preheated air fryer basket. Set the timer for 18 minutes.
• Put bell pepper, onion, and jalapeno in the bowl previously used for the potatoes. Sprinkle in 1/2 teaspoon olive oil, taco seasoning, ground cumin, salt, and pepper. Toss to coat.
• Transfer potatoes from the air fryer to the bowl with the vegetable mixture. Return the empty basket to the air fryer and raise the temperature to 356 degrees F (180 degrees C).
• Quickly toss the contents of the bowl to mix the potatoes evenly with the vegetables and seasoning. Transfer mixture into the basket. Cook for 6 minutes, shake the basket, and continue cooking until potatoes are browned and crispy, about 5 minutes more. Serve immediately.

TEX-MEX HASH BROWN CASSEROLE

Steps:

• Preheat oven to 450°.
• Heat a 10-inch cast-iron skillet over medium-high heat. Add 1 teaspoon canola oil to pan, and swirl to coat. Remove the casings from chorizo. Add chorizo to pan; sauté for 3 minutes, stirring to crumble. Add garlic, and sauté for 30 seconds. Remove sausage mixture from pan. Combine the sausage mixture and enchilada sauce.
• Add remaining 3 teaspoons oil to pan; swirl to coat. Combine grated onion, salt, pepper, potato, and egg; toss. Add potato mixture to pan, pressing gently; cook for 10 minutes (do not stir). Spread enchilada sauce mixture evenly over potato mixture; sprinkle evenly with cheese. Bake at 450° for 20 minutes. Remove from oven; let stand for 10 minutes. Cut into 6 wedges.
• 4. Combine avocado and juice; toss gently. Stir in cilantro and remaining ingredients. Serve cilantro mixture with casserole.