Skip to Content

Hashbrown Enchilada Skillet

Hasbhbrown Enchilada Skillet – Crispy hashbrowns topped with Mexican ground beef and melty cheese. Quick and easy weeknight dinner. 

hashbrown enchilada skillet in a pan


I am excited to share this hashbrown enchilada skillet with you today.  I am working with Simply Potatoes to bring you a great 5 ingredient recipe  All you have to do is head over and submit your own 5 ingredient recipe, and you are entered to win.  You can use any one of the Simply Potatoes varieties, and you can submit a main dish, a side dish, or an appetizer.  How cool would it be if one of my readers won, go enter! 

hashbrown enchilada skillet in a pan

I am not eligible to enter the contest, but I did come up with a 5 ingredient dish anyway.  I actually tried a couple different ideas, and this hashbrown enchilada skillet was my favorite.  That shouldn’t come as much of a surprise, given my love of just about any Mexican Recipe.  I will take just about any excuse to top something with an avocado.

Obviously I went with the shredded hashbrowns for my Simply Potato variety.  Half of the reason I like going out for breakfast is because I love hashbrowns, so really was no question what to use.


This hashbrown enchilada skillet comes together very quickly.  You cook the hashbrowns in one skillet, meanwhile browning the ground beef in another.  So as soon as the hashbrowns are cooked, all you have to do is add everything together, and let the cheese melt.  I added corn to the mix, but you could do black beans if that is more up your alley.

This was wonderful on its own, but you could also top it with additional taco toppings if desired.  Lettuce, tomatoes, and avocado are a great choice; but definitely not necessary.


Want more? Check out all of the other One Pan Dinner Recipes here and here are some more you might like:
Skillet Meatball Lasagna by Lemons for Lulu
Sheet Pan Maple Mustard Salmon by Boulder Locavore
Taco Pasta Skillet
Quick and Easy Lasagna Skillet

Yield: 5

Hashbrown Enchilada Skillet

hashbrown enchilada skillet in a pan

Crispy hashbrowns topped with Mexican ground beef and melty cheese. Quick and easy weeknight dinner.

Cook Time 20 minutes
Total Time 20 minutes


  • 1 (20 oz) package shredded hash browns
  • 1 pound ground beef
  • 1 cup frozen corn kernels
  • 1 (10oz) can enchilada sauce
  • 1 cup Mexican cheese blend

Optional Toppings

  • shredded lettuce
  • diced tomatoes
  • diced avocados


  1. In a large skillet cook hashbrowns according to the package directions.
  2. In a separate skillet brown ground beef over medium high heat. Once cooked mix in corn kernels, and enchilada sauce. Heat for 2 minutes.
  3. Once hashbrowns are cooked, pour ground beef mixture over the top. Sprinkle evenly with cheese.
  4. Cover until the cheese is melted.
  5. Serve immediately

Nutrition Information



Serving Size


Amount Per Serving Calories 493Total Fat 30gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 16gCholesterol 102mgSodium 373mgCarbohydrates 23gFiber 6gSugar 4gProtein 33g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on should only be used as a general guideline.

Did you make this recipe?

Please leave a comment on the blog or share a picture on social media!

hashbrown enchilada skillet in a pan


This is a sponsored conversation written by me on behalf of Simply Potatoes. The opinions and text are all mine.

Erin S
Follow me
Latest posts by Erin S (see all)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe