Mexican Hash Browns

Mexican Vegan Hash Browns

Based on Potato, Pepper, Zucchini Skillet Hash with Pinto Beans by Lisa Turner.

You can make this a day ahead, transfer to a baking dish and reheat in the oven. Excellent for a vegan brunch for a crowd.


  • 1 lb dried pinto beans (or 2 ea. 14 oz cans of cooked beans)
  • A few flakes of dried seaweed such as wakame
  • A few drops of liquid smoke
  • 8 medium potatoes, peeled and diced
  • 2-3 Tablespoons olive oil
  • 2 yellow onions, chopped
  • 3 cloves garlic, peeled and chopped or crushed
  • 4 green onions, sliced
  • 2-3 bell peppers, seeded and chopped. Use red, yellow and green for color.
  • 2 jalapenos (or more to taste), seeded and chopped
  • 2 small zucchinis, chopped
  • 1 bag, frozen organic, non GMO white or yellow corn
  • 2 cans diced tomatoes
  • 2 Tablespoons chili powder
  • 2 Teaspoons ground cumin
  • 1 Teaspoon dried oregano
  • Salt to taste
  • Fresh ground black pepper to taste
  • Optional:
    Organic, non-GMO corn tortillas
    Tortilla chips, such as Totopos by Casa Sanchez


  • Measure and rinse the beans, removing any small stones or other debris. Put them in a large pot such as a Le Creuset dutch oven, cover with water and soak overnight. The following day, pour out the water and add fresh water, covering the beans by one or two inches. Add a small amount of dried seaweed to the pot which helps improve the beans’ digestibility. Bring to a boil, reduce heat to low, cover and simmer until done, about 40 to 60 minutes. Add a few drops of liquid smoke and salt to taste toward the end of cooking. When done, remove the seaweed. Transfer beans into another container or bowl.
  • Steam the potatoes until tender and set aside
  • Using the pot or dutch oven you cooked the beans in, heat 2 to 3 Tablespoons of olive oil and add the onions and garlic. Saute until the onions are translucent. Add the bell peppers, white parts of the green onion, frozen corn, zucchini and jalapenos. Cook a few more minutes and then add the steamed potatoes and diced tomatoes.
  • Add the spices and salt and pepper to taste. Taste and adjust the seasonings to your liking.
  • Transfer to an oven-proof baking dish and top with the green parts of the green onion.

Serve immediately (or reheat in oven) with warm corn tortillas, guacamole and salsa on the side. You can also use this as a filler for breakfast burritos. Another serving suggestion (as in the photo) is to serve topped with guacamole and salsa and surrounded by tortilla chips, such as Totopos by Casa Sanchez (made with quinoa, chia and maca).