Breakfast just got better with Hash Brown Tacos! Crunchy shells, cheesy hash browns, and endless topping options make for a quick, delicious start to your day.
Breakfast tacos might be my one true love. I enjoy Mexican food at any meal, so including it in breakfast is no surprise. These cheesy hash brown breakfast tacos are my latest obsession.
I love this easy breakfast—hash browns and cheese baked in a taco shell! They are perfect for lazy mornings or when you need a quick breakfast for guests.
Table of Contents
Reasons to Love These Tacos
- Hash Brown Tacos are a perfect breakfast option for busy mornings—quick, easy, and absolutely delicious.
- There’s something so comforting about the warm, cheesy filling in Hash Brown Tacos, making them the ultimate comfort food.
- These tacos are a fun twist on traditional breakfast tacos, bringing together familiar flavors in a unique way.
Recipe Ingredients
- Shredded Potatoes: When cooked just right, these potatoes turn crispy and golden, adding that perfect crunch that pairs so well with the melted cheese.
- Crunchy Taco Shells: These shells hold everything together while giving you that satisfying crunch with every bite.
- Shredded Mexican Cheese Blend: Adds a creamy, slightly sharp flavor and gooey goodness that make these tacos so irresistible.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Topping Options: Try adding some diced red onion for a bit of sharpness, or sliced red bell pepper for a sweet, crisp bite. For those who love a little heat, chopped jalapenos are a great way to spice things up. Fresh cilantro adds a refreshing, herbaceous note.
- Protein Boost: You can add meat to Hash Brown Tacos for extra protein and flavor. Popular choices include cooked ground beef, shredded chicken, or crispy bacon. Simply cook the meat separately and layer it in the tacos with the hash browns and cheese.
- Spice Variation: For an extra kick, mix in some taco seasoning or a pinch of cayenne pepper into the shredded potatoes. A dash of hot sauce or sliced jalapenos on top adds a spicy twist.
How to Make Hash Brown Tacos
Step #1: Preheat the oven to 375°F (190°C).
Step #2: 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.
Step #3: 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.
Step #4: 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.
Step #5: Garnish with desired toppings and serve hot.
Expert Tips
- Dry the Potatoes Well: Before cooking, make sure to pat the shredded potatoes dry with a paper towel. This helps achieve a crispier texture by reducing excess moisture, making your hash browns perfectly golden and crunchy.
- Preheat Taco Shells: Lightly warm the taco shells in the oven for a few minutes before filling them. This helps them stay crispy even after adding the hash browns and cheese.
FAQs
The best cheese for Hash Brown Tacos is a shredded Mexican cheese blend. This typically includes a mix of Monterey Jack, Cheddar, Queso Quesadilla, Pepper Jack, and Asadero cheeses.
Yes, both flour and corn tortillas can be used. Flour tortillas offer a soft texture, while corn tortillas provide a firmer, earthy flavor. Warm the tortillas in a large skillet or oven before filling them with hash browns and cheese. For added texture, you can also lightly crisp the tortillas in a pan.
Storage Info
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.
More Delicious Recipes You’ll Love
Hash Brown Tacos Recipe
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
Nutrition
These breakfast tacos were so cheesy and satisfying, the baked hash browns made them extra fun!
All of your food looks super great!! I love your blog so much! These breakfast tacos look wonderful. Thanks for sharing!
Kirsten
– http://hellofromthemiddleofnowhere.blogspot.com/