Hash Brown Tacos Recipe

4.75 from 4 votes

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!

Prep Time5

Cook Time40

Total Time45

Course: Breakfast

Cuisine: Mexican

Diet: Vegetarian

Servings: tacos

Calories: 273kcal

Author: Linda

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

Instructions

Preheat the oven to 375°F (190°C).
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 the bottom is 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 the other side is 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 of 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 toppings and serve hot.

Notes

Today’s recipe is sponsored by the wonderful people over at Old El Paso.

Rather than shred your own potatoes, you can purchase pre-shredded hash brown potatoes in the refrigerated and freezer sections of the grocery store. This recipe also works great with leftover tater tots!

To store Hash Brown Tacos, place them in an airtight container and refrigerate for up to 3 days. For longer storage, you can freeze the tacos for up to 2 months.

For frozen tacos, thaw them overnight in the refrigerator before reheating as described. Reheat refrigerated tacos in a 375°F oven for 10-12 minutes until the shells are crispy and the filling is hot. Avoid microwaving, as it can make the shells soggy.

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