Cheesy Baked Hash Brown Breakfast Tacos

• Vegetarian
• Gluten free

• Produce

  • 3 1/2 cups Potatoes

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Vegetable oil

• Bread & Baked Goods

  • 8 Old El Paso™ crunchy taco shells

• Dairy

  • 2 cups Mexican cheese blend

Found on thewanderlustkitchen.com

Description

Ingredients

• 3 tablespoons vegetable oil, divided
• 3 ½ cups shredded potatoes (about 20 ounces)
• 8 Old El Paso™ Crunchy Taco Shells
• Salt and Pepper
• 2 cups shredded Mexican cheese blend
• Optional toppings: salsa, sour cream, cilantro, sliced avocado

Directions

• Preheat the oven to 375° Fahrenheit.
• Heat two tablespoons of the oil in a 10” skillet set over medium heat. Once the oil is hot, add the potatoes in an even layer and cook for 6 to 7 minutes, until golden brown.
• Use a pancake turner to break the potatoes into four quadrants. Drizzle the remaining oil over the top, then flip each quarter of the potatoes one at a time. Cook until browned, another 6 to 7 minutes. Remove from heat and set aside.
• Arrange the taco shells in a baking dish so they are all upright. Divide the hash browns into the taco shells. Season generously with salt and pepper. Top each with two tablespoons shredded cheese. Bake in the preheated oven for 8 to 12 minutes, until the cheese is melted and the tops of the shells have browned.
• Garnish with desired topping and serve hot.