If you’re anything like me, you understand that for any breakfast to be really, really good, it has to contain hash browns or some type of potato. There’s just something about the savoriness of potatoes for breakfast that leaves me satisfied all day long. So, today’s recipe is for hash brown taco shells because as great as potatoes are, tacos are better-er.
These hash brown taco shells are super simple to make and only call for three ingredients with optional spices and seasoning. They’re cheesy, crispy, and just plain delicious. Okay, I’m about to go make some more so let’s get down to business.
Making Healthy Breakfast Tacos with Hash Brown Taco Shells
I used frozen hash browns that were thawed for about 30 minutes, but the recipe includes directions on microwaving to speed the process up. You can use freshly grated potatoes if you’d like, but I love the convenience of frozen.
You can see in the image below, flipping helps each side brown during baking, but it’s not required. I’ve let two batches bake straight through and the final product was still delicious, just slightly less crispy.
There’s really not much else to say about making the shells themselves. If you’re looking for a great breakfast taco protein, check out my crispy carnitas recipe, which I used in the photos for this recipe. You could also use bacon, sausage, or just go with eggs and cheese.
Something like cheesy egg whites using cheddar powder would be a lower fat, low calorie option as well. If you’re wondering what cheddar powder is, check out this article with 5 more recipes you can make with cheddar powder. As you can see in the photos, I used a fried egg for each shell.
How to Make a Fried Egg with a Runny Yolk
I’ve been getting a few questions about making a fried egg with a runny yolk. Here’s the easiest way to do it (and how I do it).
- Put your egg(s) in a pan with nonstick cooking spray over low heat and cover the pan.
- Walk away. Don’t touch it.
- Turn off heat when the egg whites are no longer runny on top. Maybe 6-8 minutes.
Seriously, it’s that simple. The most common mistake to cooking eggs is cooking them too quickly over high heat. You don’t need fancy pans or tons of cooking oil. Nine times out of ten, you just need to turn the heat down.
- 2 C (170g) Shredded Hash Browns, thawed
- 1/2 C (56g) Shredded Parmesan Cheese
- 3 Tbsp (46g) Liquid Egg Whites, or 1 whole egg white
- 1/4 tsp Black Pepper, optional
- 1/4 tsp Cayenne Pepper, optional
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- Mix hash browns, parmesan, and egg whites in a large bowl. If your hash browns are frozen, you can microwave them for 30-60 seconds on 50% power to soften them.
- Spoon mixture into 6 small circles on the baking sheet, spreading them as thinly as possible. Each "shell" should be slightly bigger than a street taco tortilla.
- Bake for 20-22 minutes, flipping halfway through. You can extend cook time if you'd like extra crispy shells, just be sure to keep an eye on them to avoid burning. Parmesan tends to go from yummy to charred in the blink of an eye.
- After the shells have cooled, top with eggs, crispy carnitas, or any other toppings you'd like.
Each taco shell has 3 Smart Points
Nutrition Information:Yield: 6 Serving Size: 1 Shell
Amount Per Serving: Calories: 65Total Fat: 2.5gUnsaturated Fat: 0gCarbohydrates: 5gProtein: 5g
More Healthy Breakfast Recipes You Might Like
- 100-Calorie Breakfast Chili
- The Easiest Sweet Potato Hash Browns Ever
- Breakfast Nacho Boats
- Crustless Huevos Rancheros Quiche
And as always, if you try any of my recipes, I want to see your re-creations on Instagram. It lets me know you’re putting healthy recipes into action, and I love sharing your recipes to inspire others.