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Crispy Hash Brown Taco Shells

Published: Feb 20, 2017 · Modified: Apr 23, 2023 by Steven Pennington · This post may contain affiliate links. Ai content included, edited by humans.

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Home » Brunch » 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.

Hash brown taco shells

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.

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

Hash brown taco shells
Crispy-potato-taco-shells

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.

Crispy-potato-taco-shells

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

Crispy potato taco shells ingredients

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.

Hash-browns

Step 2

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

Parmesan-cheese

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.

Shaping-taco-shells

Step 5

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

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📖 Recipe Card

Two hash brown taco shells on plate

Crispy Hash Brown Taco Shells

Steven Pennington
Awesome taco shells made from frozen hash browns
5 from 2 votes
Print Recipe Pin Recipe Add to Collection Go to Collections
Prep Time 2 minutes mins
Cook Time 20 minutes mins
Total Time 22 minutes mins
Course Taco Shells
Cuisine Modern American
Servings 12 Taco Shells
Calories 99 kcal

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
  • ¼ Black Pepper

Instructions
 

  • In a large mixing bowl, mix the hash browns with the other ingredient.
    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. Adds color and depth of flavor
    3 Green Onions sliced
    Mix together well using a large spoon.

Shaping the Taco Shells

  • I like to use a hamburger shaper (Seen in the video).
    Remove the shaping tool, then flatten them out a bit with your hands making them larger. Shape the taco shells how you like them.
    They will not expand in the oven while baking.
  • Baking:
    Cook at 400 degrees till crispy on a cookie sheet with parchment paper. Spray with non-cooking spray.
  • If you have leftover hash brown mix, it freezes great for future breakfasts.
    I personally chip off a little and add it to a pan and cook like normal hash browns. mmm

Video

Nutrition

Calories: 99kcalCarbohydrates: 13gProtein: 5gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 14mgSodium: 81mgPotassium: 233mgVitamin A: 297IU
Keyword Hash Brown Taco Shells
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