Skillet Fajita Hashbrowns


Serves 1


  • 1 teaspoon oil
  • 1 1/3 cups frozen diced hashbrown potatoes, thawed
  • 1/4 teaspoon chili powder
  • Pinch of salt
  • 1/2 cup refried black beans
  • 1/2 cup sauteed peppers and onions
  • 1/4 cup (1 ounce) shredded Mexican cheese blend
  • 1 tablespoon guacamole
  • 1 tablespoon salsa verde


  1. Preheat broiler. 
  2. Heat oil in a small oven-proof skillet (preferably cast iron) over medium-high heat until hot; add potatoes. Sprinkle with chili powder and salt; cook 5 to 7 minutes or until crisp and golden brown.
  3. Top with beans, peppers, onion and cheese; broil until cheese melts. Top with guacamole and salsa verde.  
Click for nutritional information
Calories 526
Carbohydrates 55g
Fiber 10g
Sugar 1g
Fat 28g
Protein 15g
Sodium 2000mg