This Cheesy Baked Hash Brown Tacos recipe is an easy breakfast I love – hash browns and cheese baked in a taco shell! Add salsa, sour cream and other favorite garnishes as you like!
Breakfast tacos might be my one true love.
I love Mexican food at any meal, so it’s really no surprise that breakfast should be included, too.
These cheesy hash brown breakfast tacos are my latest obsession.
They are perfect for lazy mornings, or when you have guests that need a quick breakfast.
All you have to do is fry up some hash browns while the oven is preheating, then fill the tacos with the potatoes and cheese and let them bake until bubbly.
Oh, cheese. You never let me down.
Toppings, as always, are up to you. Personally I like these with a simple topping of salsa and sour cream, but feel free to get as crazy as you want.
I have a feeling that fresh pico de gallo, pickled jalapenos, or even avocado crema would be perfect on these tacos.
I came up with the idea for these hash brown breakfast tacos after realizing how much I love regular potato tacos.
Have you ever had one of those? It’s basically leftover mashed potatoes spread inside a corn tortilla… and then the whole thing gets fried. They are basically amazing, but I never seem to have leftover mashed potatoes to use up.
Someday I’ll learn my lesson and make twice as much mashed potatoes as I think I will eat.
Seeing as I love those potato tacos, I thought it would be fun to create a breakfast version using fried shredded potatoes.
Sometimes I actually take the time to grate the potatoes myself, but more often I use refrigerated shredded potatoes because mornings are hard.
- 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
- 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.
Rather than shred your own potatoes, you can purchase pre-shredded hash brown potatoes in the refrigerated and freezer section of the grocery store.
This recipe also works great with leftover tater tots!
Amount Per Serving: Calories: 500|Total Fat: 35g|Saturated Fat: 9g|Trans Fat: 0g|Unsaturated Fat: 24g|Cholesterol: 30mg|Sodium: 762mg|Carbohydrates: 37g|Fiber: 5g|Sugar: 1g|Protein: 11g|
Nutrition information has been auto-calculated for your convenience.
Today’s recipe is sponsored by the wonderful people over at Old El Paso. Thank you for supporting the brands that support The Wanderlust Kitchen!
December 20, 2016 | Last Updated on January 19, 2021 by Linda