Egg and Hash Brown Tacos

These turned out to be really good, although they were a little messy to eat. And, bummer, my avocado turned out to be mostly rotten! I was looking forward to that the most! I thought I had shredded Monterey Jack cheese on hand, but I didn’t, so I used shredded mild Cheddar. Still good! These were familiar, yet different. Understand?

rating: 9

Egg and Hash Brown Tacos
(Food Network magazine, Oct. 2011)

time needed: 30 min.
serves 4


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 (I omitted)


Heat 1 1/2 tablespoons butter in a large nonstick skillet over medium heat. Add the hash browns and cook, stirring occasionally, until golden brown, about 15 minutes.

Meanwhile, heat the remaining 1/2 tablespoon butter in a small saucepan over medium-high heat. Add the onion and cumin and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the beans and salsa, reduce the heat to low and cook until heated through, about 2 minutes.

Lightly beat the eggs in a bowl with 1/2 teaspoon salt, and pepper to taste. Pour into the skillet with the hash browns and cook, stirring, until the eggs are almost set, about 2 minutes. Stir in half of the cheese and cook until the eggs are just set, about 1 more minute. Divide among the tortillas and top with the bean salsa, avocado, cilantro and remaining cheese.

Per serving: Calories 635

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