Egg and Hash Brown Tacos (Food Network Kitchens) |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 tablespoons unsalted butter |
2 cups frozen shredded hash browns (about 8 ounces) |
1/2 small onion, finely chopped |
1/2 teaspoon ground cumin |
1 15 -ounce can black beans, drained and rinsed |
1/2 cup prepared salsa |
8 large eggs |
kosher salt and freshly ground pepper |
1/3 cup shredded monterey jack cheese |
8 6 -inch flour tortillas, warmed |
1 avocado, pitted, peeled and roughly chopped |
1/4 cup chopped fresh cilantro |
Directions:
1. Heat 1 1/2 tablespoons butter in a large nonstick skillet over medium heat. Add the hash browns and cook, stirring occasionally, until golden brown, about 15 minutes.
2. Meanwhile, heat the remaining 1/2 tablespoon butter in a small saucepan over medium-high heat. Add the onion and cumin and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the beans and salsa, reduce the heat to low and cook until heated through, about 2 minutes.
3. Lightly beat the eggs in a bowl with 1/2 teaspoon salt, and pepper to taste. Pour into the skillet with the hash browns and cook, stirring, until the eggs are almost set, about 2 minutes. Stir in half of the cheese and cook until the eggs are just set, about 1 more minute. Divide among the tortillas and top with the bean salsa, avocado, cilantro and remaining cheese.
4. Per serving: Calories 635; Fat 31 g (Saturated 10 g); Cholesterol 455 mg; Sodium 981 mg; Carbohydrate 65 g; Fiber 10 g; Protein 27 g
5. Photograph by Antonis Achilleos
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