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potato hash brown taco shells

Crispy Hash Brown Taco Shells

Steven Pennington
Awesome taco shells made from frozen hash browns
5 from 2 votes
Prep Time 2 mins
Cook Time 20 mins
Total Time 22 mins
Course Taco Shells
Cuisine Modern American
Servings 12 Taco Shells


  • 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


  • 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.


Crispy Taco Shells Made From Hash Browns

Keyword Hash Brown Taco Shells
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