Korean Barbecue Potato Tacos With Quick Kimchi #5FIX

1. 1

   Pour oil to a depth of about 1/2 inch into a small nonstick skillet and heat over medium-high heat until hot.

2. 2

   Fry tortillas one at a time, just until soft, about 15-25 seconds, then remove to a paper towel lined plate to drain.

3. 3

   Heat 2 tablespoons vegetable oil in a large non-stick skillet over medium-high heat until hot.

4. 4

   Add hash browns to the skillet and spread in an even layer, pressing down lightly with spatula.

5. 5

   Cook for 6 to 7 minutes or until golden brown on the bottom.

6. 6

   Stir with spatula and cook until golden brown and tender.

7. 7

   Turn off heat and stir in barbecue sauce until potatoes are evenly covered.

8. 8

   Fill each tortilla with some of the potato mixture, then top with a spoonful of sauerkraut.

9. 9

   12 tacos.

* Per serving · 4 servings · Values may vary.

No additional tips available.