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 to the bite
Let’s not forget these taco shells are made out of a potato.
How many things could we possibly list that go 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. Cultivation of potatoes in South America may go back 10,000 years
Watch Our How-To Video:
Crispy Hash Brown Taco Shells
All The Ingredients & Instructions For Making Homemade Taco Shells Made From Hash Browns
Printable recipe card below
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 )
Measure out one cup of Parmesan Cheese ( the Cheese is a binding agent and helps the taco shell hold its shape )
In a large mixing bowl add all ingredients and combine together
- Hash Browns
- Fajita Seasoning
- Sliced Green Onion
Recipe Card Below
On a baking sheet, covered with parchment paper, so that the taco shells do not stick.
( Spray with cooking spray for insurance )
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.
Crispy Hash Brown Taco Shells
- 4 cups Hash Browns / frozen hash browns
- 1 cup Parmesan Cheese
- 1 Whole Egg plus the White from one Egg ( Total 1 1/2 Eggs )
- 1 tsp Fajita Season Or your favorite additions Gives some color and depth of flavor
- 3 Green Onions sliced
- 1 tbsp Ancho Chili Powder
- 1 tsp Paprika
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1/2 tsp Cumin
- 1/2 Oregano
- 1/2 Black Pepper
- In a large mixing bowl add in all of your ingredients, mix the eggs in a smaller bowl before adding.
Shaping the Taco Shells
- I like to use a hamburger shaper ( Seen in the Video ), then flatten them out a bit with your hands making them larger to the point they are shaped how you like them. They will not expand in the oven during the cooking process.
- If you have leftover hash brown mixed, 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
- Cook at 400 degrees till crispy on a cookie sheet with parchment paper. Spray with non-cooking spray.
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Sous Vide Omelet