Bri’s Taco Hash

The copy of this recipe that I was given was scrawled out on a miniature legal pad.  The art of passing recipes on the old-fashioned way isn’t dead.


Is it a little bit old school?  Absolutely.  You can take your carne asada elsewhere.  There is no room for that in this space.


  • 1 lb ground meat
  • 2 T vegetable oil
  • 3 c hash browns (prepared according to package)
  • 1 packet taco seasoning
  • One onion, chopped
  • One bell pepper, chopped
  • 16 oz salsa (or one can of diced tomatoes with chiles, one can of diced tomatoes and one can of green chiles or Rotel)
  • 1 can corn, drained
  • 1 c shredded cheese
  • 1 c chopped tomato
  • 2 c lettuce (optional)
  • Sour cream


  • In pan, brown meat and add taco seasoning according to package directions.
  • Over medium-high heat, cook onions and bell pepper in oil, fajita-style until cooked to desired doneness.  Lower heat to medium.
  • Stir in salsa (or substitute) and corn.  Stir thoroughly until heated through.
  • To serve, create a base layer of hash browns.  Follow it with a layer of the fajita vegetable mixture and top it with the taco meat.
  • Finish with cheese, lettuce, tomato and sour cream.

Note: We did this vegetarian style by mixing a can of refried beans with taco seasoning to great success.


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