Crispy Hash Brown Taco Shells

Announcing Crispy Hash Brown Taco Shells have now hit the breakfast scene. In fact, they're making breakfast even better now.

Eggs and hash browns at breakfast are a combination that has long been a staple at many breakfast tables. Creating a taco shell out of hash browns is fun and new to most breakfast and brunch enthusiasts.

Some of you have seen the Zucchini Taco Shells post on the website and the "How To" Video. The way people reacted to that creation of the year got me thinking. And you know when I get to thinking something is going to happen pretty cool. This Crispy Hash Brown Taco Shells recipe is a spin-off from the Zucchini Taco Shells recipe. You can find the beyond awesome Zucchini Taco Shells recipe here/ Link

Hash Brown Taco Shells that do not break on you, and stay tender and crispy

Let's not forget these taco shells are made out of a potato.

How many things could we possibly list that goes great with potatoes?

Crispy Hash Brown Taco Shells s would work "Only" great with pretty much anything you could want to stuff them with 🙂 The potato was first domesticated in the region of modern-day southern Peru and extreme northwestern Bolivia between 8000 and 5000 BC.  It has since spread around the world and become a staple crop in many countries. The cultivation of potatoes in South America may go back 10,000 years.

How To Video

Ingredients

• 4 cups Hash Browns / frozen hash browns
• 1 cup Parmesan Cheese
• 1 Whole Egg plus the White from one Egg ( Total 1 ½ Eggs )
• 1 teaspoon Fajita Season Or your favorite additions Gives some color and depth of flavor
• 3 Green Onions sliced

FAJITA SEASONING

• 1 tablespoon Ancho Chili Powder
• 1 teaspoon Paprika
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• ½ teaspoon Cumin
• ½ Oregano
• ½ Black Pepper

Step By Step Instructions

Step 1

Take a bag of frozen potato hash browns and measure out 4 cups.

You could cut the recipe in half, but do not reduce the amount of Egg.

Step 2

Measure out one cup of Parmesan cheese. The cheese is a binding agent and helps the taco shell hold its shape.

Step 3

In a large mixing bowl add all ingredients and combine together

• Hash Browns
• Eggs
• Cheese
• Fajita Seasoning
• Sliced Green Onion

Step 4

Cover a cookie sheet with parchment paper, which helps the taco shells do not stick.

Spray with cooking spray for insurance.

Step 5

Bake for 20 minutes / Oven temperature set at 400 degrees. Once out of the oven let them cool down a few minutes before handling. The Taco Shells will stay pliable and shapeable.

Share On Your Social Media