Posted by: Melissa | January 26, 2012

Recipe: Egg and Hash Brown Tacos

Are you ready for some recipes? As I’ve said before, I get way too many magazines in the mail each month. Since Logan was born, the stack gets higher as the months pass when I don’t have time to read them all. Recently, I’ve gone through quite a few, and I’ve pinned them to my Pinterest account so I can keep the recipes until we try them without having stacks of paper in our house. (Ryan is happy about that!)

I also haven’t done a good job lately of posting recipes here that we cook and love. (If we make a recipe and don’t love it, I’ll unpin it — is unpinning a word? — and/or throw away the recipe.) So, coming up, I’m going to post a few recipes that we’ve made, and I want to cook them again. Sadly, another thing I haven’t been good at lately is taking photos of them when we cook them. It’s always such a rush to get food on the table so we can eat with Logan that I forget the photo. I’m pulling photos from the websites where the recipes came from, and I’ll credit those… and then hopefully replace the photo with my own the next time I make the dish.

Now, about this dish… I love breakfast. I could eat it for every meal of the day. This is a delicious breakfast dish we had for dinner a few months ago. Enjoy!

Egg and Hash Brown Tacos
Serves 4
From The Food Network Magazine, October 2011

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 (we used medium heat level)
8 large eggs
Kosher salt and freshly ground pepper
1/3 cup shredded Cheddar cheese (original recipe was Monterrey Jack)
8 6-inch flour tortillas, warmed (we used wheat)
1 avocado, pitted, peeled and roughly chopped (I’m not a huge fan of avocado, so we omitted this)
1/4 cup chopped fresh cilantro

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.

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.

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 (if using), cilantro and remaining cheese.

photo credit


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