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.
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.
Photograph by Antonis Achilleos