Breakfast tacos might be my one true love. I love Mexican food at any meal, so it’s really no surprise that breakfast should be included, too. These cheesy hash brown breakfast tacos are my latest obsession.
They are perfect for lazy mornings, or when you have guests that need a quick breakfast. All you have to do is fry up some hash browns while the oven is preheating, then fill the tacos with the potatoes and cheese and let them bake until bubbly.
Oh, cheese. You never let me down. Toppings, as always, are up to you. Personally I like these with a simple topping of salsa and sour cream, but feel free to get as crazy as you want. I have a feeling that fresh pico de gallo, pickled jalapenos, or even avocado crema would be perfect on these tacos.
I came up with the idea for these hash brown breakfast tacos after realizing how much I love regular potato tacos. Have you ever had one of those? It’s basically leftover mashed potatoes spread inside a corn tortilla… and then the whole thing gets fried. They are basically amazing, but I never seem to have leftover mashed potatoes to use up. Someday I’ll learn my lesson and make twice as much mashed potatoes as I think I will eat. Seeing as I love those potato tacos, I thought it would be fun to create a breakfast version using fried shredded potatoes.
Sometimes I actually take the time to grate the potatoes myself, but more often I use refrigerated shredded potatoes because mornings are hard. I’d love for you to keep in touch! You can enter your email address below to get new recipes sent to you. Join me on Facebook and Pinterest! Today’s recipe is sponsored by the wonderful people over at Old El Paso. Thank you for supporting the brands that support The Wanderlust Kitchen!
