Hashbrowns are undeniably delicious, and the frozen ones are actually pretty high quality. We always have a bag on hand for whenever we are craving hashbrowns for breakfast, or for dinner! Here we topped our easy frozen hashbrowns with some quick, homemade chili, some dairy free cheese, and some cilantro. It turned our hashbrown side game into full on dinner game!!
This chili recipe is a quickie chili that I love to whip up in a pinch. It’s so easy, and easy to keep the ingredients on hand. It’s great over hashbrowns like this, or with corn bread or over rice! Not only is it delicious, but it’s a perfectly balanced meal with healthy amounts of protein, veggies, carbs, and a delicious amount of spice and flavor.
1/2 bag frozen hashbrowns
1 clove garlic, minced
1/2 red bell pepper, diced
1 can red kidney beans, drained
1 can diced tomatoes
1/2 cup frozen Gardein crumbles
1/2 Tbsp chili powder
1 tsp paprika
1/2 tsp crushed red pepper flakes
1 Tbsp fresh chopped cilantro
1/4 Daiya mozzarella shreds
Heat a large skillet over medium high heat and add frozen hashbrowns in a thin layer. Drizzle with 1/2 Tbsp olive oil and a pinch of salt. Let cook for 5-7 minutes or until golden brown, and carefully flip to cook on the other side for another 5-7 minutes. meanwhile, in a large saucepan over medium high heat, add 1 Tbsp olive oil, garlic, and red pepper and let cook for 1-2 minutes. Add Gardein crumbles and cook for another 2-3 minutes, stirring frequently. Add kidney beans and diced tomatoes, along with chili powder, paprika, and red pepper flakes. Stir to incorporate, and let simmer for 8-10 minutes. Serve hashbrowns topped with chili, 1 Tbsp of Daiya shreds, and fresh chopped cilantro.