Egg and Hash Brown Tacos

  • Level: Easy
  • Total: 30 min
  • Prep: 5 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. 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.

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