South of the Border Hash

Wide cut hash browns are loaded with avocado and black beans and topped with pico de gallo for a hearty south of the border breakfast.

  1. In small bowl, mix mashed avocado and sour cream. Set aside.
  2. Melt butter in large saute pan over medium to high heat.
  3. Add potatoes to pan. Season with salt and pepper.
  4. Cook until potatoes begin to lightly brown. Add black beans and 1 1/4 cups of pico de gallo.
  5. Continue to cook, flipping halfway through, until crisp and golden brown. Remove from heat.
  6. Top with avocado-sour cream mixture, queso fresco, remaining pico de gallo and cilantro.

  • Use any Simply Potatoes® shred variety in this recipe.
  • Serve with tortillas.

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