Fajita Hashbrowns

This is another frequent meal over in our house! Truth be told it's a great end of the week, need-to-go-to-the-grocery-store meal. Canned refried beans and frozen shredded hashbrowns, both shelf-stable components, are the foundation of this recipe. I like to add mushrooms, corn, bell peppers and tomatoes, but feel free to switch it up and add any veggies you love!

Fajita Hashbrowns
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Fajita Hashbrowns
  • 1 cup frozen shredded hashbrowns
  • 1/4 can refried beans
  • 1/2 yellow bell pepper, sliced
  • 1/2 orange bell pepper, sliced
  • 1/4 cup frozen corn
  • 1/4 cup mushrooms, sliced
  • 1/4 cup cherry tomatoes, diced
  • 1 small handful of microgreens
  • avocado oil
  • salt
  • pepper
  • salsa
1) Heat 1 tablespoon avocado oil over a saute pan. Add hashbrowns. Season with salt and pepper. Cook until browned.2) Heat refried beans in sauce pan on stove top until cooked through.3) In another saute pan, add bell peppers, mushrooms and corn. Cook for 5-10 minutes, until tender. Season with salt and pepper.4) Add hashbrowns, sauteed veggies, and refried beans to a plate. Top with tomatoes, microgreens and salsa. Enjoy!
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