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!
Cheesy Baked Hash Brown Tacos Recipe
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.