Egg and Hash Brown Tacos

Name: Egg and Hash Brown Tacos
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 avocado, pitted, peeled and roughly chopped; 425 grams black beans, drained and rinsed; 8 larges eggs; 8 6-inchs 6-inch flour tortillas, warmed; 59 milliliters chopped fresh cilantro; 1 teaspoons ground cumin; 227 grams cups frozen shredded hash browns (about; 4 servings Kosher salt and freshly ground pepper; 79 milliliters shredded monterey jack cheese; 1 smalls onion, finely chopped; 118 milliliters prepared salsa; 2 Tbsps unsalted butter

Egg and Hash Brown Tacos

Egg and Hash Brown Tacos might be just the main course you are searching for. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains about 28g of protein, 29g of fat, and a total of 631 calories. This recipe is typical of Mexican cuisine. A mixture of cilantro, salsa, onion, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Heat 1 1/2 tablespoons butter in a large nonstick skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the hash browns and cook, stirring occasionally, until golden brown, about 15 minutes.

Ingredients you will need

Hash Browns

Meanwhile, heat the remaining 1/2 tablespoon butter in a small saucepan over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the onion and cumin and cook, stirring occasionally, until the onion is softened, about 5 minutes.

Ingredients you will need

Cumin

Onion

Add the beans and salsa, reduce the heat to low and cook until heated through, about 2 minutes.

Ingredients you will need

Beans

Salsa

Lightly beat the eggs in a bowl with 1/2 teaspoon salt, and pepper to taste.

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Pepper

Egg

Salt

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Bowl

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.

Ingredients you will need

Hash Browns

Tortilla

Cilantro

Avocado

Cheese

Salsa

Egg

Equipment you will use

Frying Pan

Photograph by Antonis Achilleos

Equipment

Frying Pan

Sauce Pan

Bowl

Ingredients

Servings:

avocado, pitted, peeled and roughly chopped 425grams

black beans, drained and rinsed 8larges

eggs 86-inchs

6-inch flour tortillas, warmed 59milliliters

chopped fresh cilantro 1teaspoons

ground cumin 227grams

cups frozen shredded hash browns (about 4servings

Kosher salt and freshly ground pepper 79milliliters

shredded monterey jack cheese 1smalls

onion, finely chopped 118milliliters

prepared salsa 2Tbsps

unsalted butter

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Tudor Wines Balo Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 68 dollars per bottle.