Southwest Hash Brown Quesadillas
Today, I’m sharing a super easy and delicious new quesadilla recipe featuring Simply Potatoes®,
But first, I want to tell you that I am writing this post from the comfort of my warm and well lit kitchen which is kind of a big deal right now because…
We had some crazy weather over the weekend! March definitely came in like a lion.
There was an intense windstorm (we’re talking 60mph winds!) that did some major damage around here. Fortunately, our damage was minimal, relatively speaking. The greenhouse that we thought was pretty tightly secured lost a door, a few windows, and a roof panel. All but one piece was recovered but still, that’s a weekend repair project added to the list. And just when we thought the worst was over, the power went out. Lights had been flickering all day but then everything finally went out for real in the afternoon. And it stayed out. All night. And the next morning. We had a fire going but it was cold. Then, around 24 hours later, as we’re settling into at-home-camping mode – lights and heat were back!
And now I can get back to sharing the recipe I wanted to on Friday and it’s one that includes one of my favorite and most versatile ingredients – potatoes. I like Simply Potatoes because they’re so super easy to prepare, always fresh, never frozen, and you just can’t beat the convenience factor. Let’s be honest, especially when you’ve got hungry kids to feed, who wants to spend a lot of time peeling and shredding potatoes? Not me.
This is one of those meals that can really work anytime of day.
Hashbrowns aren’t just for breakfast, you know. We’ve had these for Saturday morning brunch as well as breakfast-for-dinner.
It’s all good.
Ingredients
- 1 - 20- ounce package Simply Potatoes Southwest Style Hash Browns
- 1/2 cup vegan Cheddar cheese
- 1/4 cup chives chopped
- 1 tablespoon vegan butter
Instructions
- Prepare hash browns according to package directions.
- Stir in vegan Cheddar cheese and chives.
- Divide hash brown mixture evenly across half of each of the tortillas; fold in half.
- Add vegan butter to a large skillet over medium heat. Cook each quesadilla 2-3 minutes on each side or until golden brown. Serve warm.
Stephanie
Oh my gosh, what a weekend! We lost power for a bit when Harvey came through (I’m in Houston) and I was so happy to have a gas stovetop so we could still cook a few things. I’ve tried shredding my own potatoes before, it’s just not worth the time and effort. I haven’t heard of Simply Potatoes before, but I’ll have to look next time I am at the store!
beth
I love cheesy has browns!
Tim
I like potato salad. We barbecue a lot in the summer and potato salad is one of my favorite side dishes. I particularly like using a ridged potato chip as a spoon to eat the salad.
thiswifecooks
I like potato salad too but I think you’re referring to a different recipe… ;D
Marly
We love combining potatoes with Mexican dishes and this one looks amazing! I like the crispiness the potatoes add. Speaking of adding, this recipe is getting added to our to do list! 🙂
Kate
I love the idea of a breakfast quesadilla! The thought has never occurred to me. These look delicious!
thiswifecooks
Yes! And they’re yummy for lunch, too! 😉
thiswifecooks
My kids love these! And I do, too! 🙂
Jasmin // VeeatCookBake
Great way to make it quick. I shred my potatoes always with the attachment for the kitchen aid.
Linda and Alex @ Veganosity
I love roasted potato tacos so I know that I’d love these. Such and easy recipe!
Amanda Whitley
my favorite potato dish is breakfast with hash browns.
pastabased
Wow! I love potatoes!