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
- 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
- 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
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
Cover a cookie sheet with parchment paper, which helps 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.
- Hash Browns (Frozen hash browns) 4 cups
- Parmesan Cheese 1 cup
- Whole Egg (Plus the White from one Egg ( Total 1 ½ Eggs )) 1
- Fajita Season (Or your favorite additions Gives some color and depth of flavor) 1 teaspoon
- Green Onions sliced 3
- Ancho Chili Powder 1 tablespoon
- Paprika 1 teaspoon
- Onion Powder 1 teaspoon
- Garlic Powder 1 teaspoon
- Cumin ½ teaspoon
- Oregano ½
- Black Pepper ¼
- In a large mixing bowl, mix the hash browns with the other ingredient. 4 cups Hash Browns / frozen hash browns1 cup Parmesan Cheese1 Whole Egg plus the White from one Egg ( Total 1 ½ Eggs )1 teaspoon Fajita Season. Adds color and depth of flavor3 Green Onions slicedMix 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