Egg and Hash Brown Tacos

1. 1

   Heat 1 1/2 tablespoons butter in a large nonstick skillet over medium heat.

2. 2

   Add the hash browns and cook, stirring occasionally, until golden brown, about 15 minutes.

3. 3

   Meanwhile, heat the remaining 1/2 tablespoon butter in a small saucepan over medium-high heat.

4. 4

   Add the onion and cumin and cook, stirring occasionally, until the onion is softened, about 5 minutes.

5. 5

   Add the beans and salsa, reduce the heat to low and cook until heated through, about 2 minutes.

6. 6

   Lightly beat the eggs in a bowl with 1/2 teaspoon salt, and pepper to taste.

7. 7

   Pour into the skillet with the hash browns and cook, stirring, until the eggs are almost set, about 2 minutes.

8. 8

   Stir in half of the cheese and cook until the eggs are just set, about 1 more minute.

9. 9

   Divide among the tortillas and top with the bean salsa, avocado, cilantro and remaining cheese.

10. 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. 11

    Photograph by Antonis Achilleos

* Per serving · 4 servings · Values may vary.