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Mexican Hash Brown Sliders

Course Breakfast, Brunch
Cuisine Mexican, Vegan, Whole Foods/Plant-Based
Author Terri


  • 5 large russet potatoes grated
  • 1 medium onion chopped
  • 1 green bell pepper chopped
  • 1/4 cup olive oil more as needed
  • 1 - 2 tsp garlic salt
  • 1 tsp pepper
  • 1/2 - 1 tsp cayenne pepper
  • 1 can pinto beans
  • Fresh spicy guacamole
  • Garnish with finely chopped onions and cilantro


  1. Heat olive oil in a large skillet.
  2. Rinse and peel potatoes.
  3. Grate potatoes and set aside in a large bowl.
  4. Chop onions and bell pepper, add to potatoes and mix together.
  5. Form potatoes into patties and add to skillet.
  6. Sprinkle with garlic salt, pepper and cayenne pepper
  7. Brown, over medium heat, until each side is crispy.
  8. Place cooked hash browns on a plate covered with paper towels.
  9. Heat beans on stove.

To assemble:

  1. Layer hash browns, beans, guacamole, hash browns, guacamole, garnish with onions and cilantro.

Recipe Notes

Stack them any way your want, or as tall as you want!