Egg and Hash Brown Tacos Recipe

Name: Egg and Hash Brown Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 2 cups frozen shredded hash browns (about 8 ounces); 1/2 small onion, finely chopped; 1/2 teaspoon ground cumin; 1 15 -ounce can black beans, drained and rinsed; 1/2 cup prepared salsa; 8 large eggs; Kosher salt and freshly ground pepper; 1/3 cup shredded monterey jack cheese; 8 6 -inch flour tortillas, warmed; 1 avocado, pitted, peeled and roughly chopped; 1/4 cup chopped fresh cilantro

Servings: persons

2 tablespoons unsalted butter
2 cups frozen shredded hash browns (about 8 ounces)
1/2 small onion, finely chopped
1/2 teaspoon ground cumin
1 15 -ounce can black beans, drained and rinsed
1/2 cup prepared salsa
8 large eggs
Kosher salt and freshly ground pepper
1/3 cup shredded monterey jack cheese
8 6 -inch flour tortillas, warmed
1 avocado, pitted, peeled and roughly chopped
1/4 cup chopped fresh cilantro

1
Heat 1 1/2 tablespoons butter in a large nonstick skillet over medium heat.
2
Add the hash browns and cook, stirring occasionally, until golden brown, about 15 minutes.
3
Meanwhile, heat the remaining 1/2 tablespoon butter in a small saucepan over medium-high heat.
4
Add the onion and cumin and cook, stirring occasionally, until the onion is softened, about 5 minutes.
5
Add the beans and salsa, reduce the heat to low and cook until heated through, about 2 minutes.
6
Lightly beat the eggs in a bowl with 1/2 teaspoon salt, and pepper to taste.
7
Pour into the skillet with the hash browns and cook, stirring, until the eggs are almost set, about 2 minutes.
8
Stir in half of the cheese and cook until the eggs are just set, about 1 more minute.
9
Divide among the tortillas and top with the bean salsa, avocado, cilantro and remaining cheese.
10
Per serving: Calories 635; Fat 31 g (Saturated 10 g); Cholesterol 455 mg; Sodium 981 mg; Carbohydrate 65 g; Fiber 10 g; Protein 27 g
11
Photograph by Antonis Achilleos

1144

kcal

Calories

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 2 cups frozen shredded hash browns (about 8 ounces), 1/2 small onion, finely chopped, 1/2 teaspoon ground cumin, and more.

Yes, Egg and Hash Brown Tacos falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egg and Hash Brown Tacos

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