Name: Egg and Hash Brown Tacos
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 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; 8 large eggs; Kosher salt and freshly ground pepper; 1/3 cup shredded monterey jack cheese; 8 6-inch flour tortillas, warmed; 1 avocado, pitted, peeled and roughly chopped; 1/4 cup chopped fresh cilantro

Directions

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23m Easy 99%

CLASS

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, cilantro and remaining cheese.