An Inspired Cook

Breakfast tacos are easy to make and scrumptious to eat.  I like to make them with creamy scrambled eggs and toppings that include cheese, bacon, avocado and tomato with a drizzle of salsa.  There are so many options that might go into a breakfast taco . . . maybe some diced onion or red peppers, green chile, spinach, or herbs.  When it comes to toppings it’s all up to you.  What I really want to talk about is the cheesy hash browns on the side.  They are fantastic.  If you order hash browns at a dozen different restaurants you’ll probably get a dozen different tastes and textures.  I like my hash browns crispy outside while creamy inside.  That’s a rare find but I think I’ve found a way to make them at home.  After testing boiled potatoes and baked potatoes, I tried using dehydrated hash browns that you find in a box.  The dehydrated shredded potatoes were the one that achieved that perfect combination of crispy and creamy hash brown.  The addition of flour and butter makes the potatoes crisp on the outside while the cheese and egg keeps the inside creamy.  I plan on testing some other additions like sour cream or yogurt instead of cheese to see how that alters the taste and texture.  I’ll update you on my findings but in the meantime enjoy some breakfast tacos with some cheesy hash browns on the side.

To make the cheese hash browns you’ll need a box of dehydrated hash browns, cheese, flour, butter, an egg, salt and pepper. 

Prepare the hash browns according to package instructions. For this brand I added hot water and let sit for 12 minutes to rehydrate the potatoes. Once they are rehydrated, strain the excess liquid and pour into a large bowl.

Add the flour and stir to combine.

Melt 2 tablespoons of butter and pour into the mix.

Whisk an egg and add to the mix. Stir to combine.

Next comes the cheese. Fold it into the mix.

Mix everything together and sprinkle salt and pepper. At this point heat a skillet over medium heat with just enough oil or bacon grease to coat the bottom of the skillet.

You should have about 3 cups of hash browns ready to cook. I measured out each hash brown with 1/2 cup which makes 6 hash brown patties.

Place the half cup of hash browns in the skillet and press down with a spatula. They should cook approximately 3 minutes on each side.

These were cooked for 3 minutes and I could easily lift and check the bottom of the hash brown before flipping it over.

I only cooked 2 hash browns with this meal and refrigerated the remaining amount of hash browns to cook the next day. They maintain their taste and texture when cooked the next day.

4 breakfast tacos are made from 4 corn tortillas, 3 eggs, 3 slices bacon chopped into bits, 1/4 avocado diced small, 1/2 tomato diced small and grated cheese. Garnish with chopped green onion and cilantro if desired.

Breakfast Tacos with Cheese Hash Browns

4 Corn Tortillas

3 Eggs

1 tablespoon Whipped Cream Cheese

3 Slices Bacon, cooked and cut into bits

1/2 Medium Tomato, diced small

1/4 Avocado, diced small

Cheddar Cheese, grated to top tacos

Green Onion, sliced thin to garnish

Cilantro, roughly chopped to garnish

Salsa of choice

Heat a non-stick skillet over medium heat. Add a small drizzle of olive oil to the pan to fry tortillas. Cook each tortilla one at a time approximately 30 seconds on each side, just enough to soften the tortilla. Remove tortillas to a covered tortilla warmer lined with a paper towel to blot out any excess oil.

Whisk Eggs with whipped cream cheese. Pour eggs into a heated non-stick skillet with a pat of butter or non-stick spray. Over medium heat pour the eggs into the skillet. As they begin to cook, run a spatula along the edges and push into the center to allow the uncooked egg to run to the outer edges and cook. When most of the egg is cooked but still runny, use your spatula to turn the egg over. Let that cook about a minute more, turn off the heat and remove skillet off the hot burner. Serve if using immediately or let sit in the warm skillet until ready to use.

Divide egg mixture and spoon into each tortilla. Top with bacon bits, grated cheese, diced tomato, avocado and garnish with green onion and cilantro. Spoon salsa over top.

Makes 4 Breakfast Tacos

Cheese Hash Browns

1 box Dehydrated Hash Browns

2 tablespoons Flour

1 Egg, whisked

2 tablespoons Butter, melted

1/2 cup Cheddar Cheese, grated

Pinch Salt

Pinch Pepper

Vegetable oil or Bacon Grease for frying

Prepare dehydrated hash browns according to package instructions. When rehydrated, strain the hash browns and pour into a large bowl. Stir in the flour, butter, egg and grated cheese. Stir the potatoes after each addition. Add the salt and pepper. Heat a non-stick skillet over medium heat with enough oil or bacon grease to coat the bottom of the pan. Measure out 1/2 cup of potatoes and place in the pan. Flatten out with a spatula and cook approximately 3 minutes on each side. They should be crisp and browned on each side.

Makes 6 servings