I warned you that there would be several taco seasoning recipes in your future, and this is one that is absolutely stupid simple and easy to make for both breakfast or dinner. I personally love breakfast for dinner, even more than breakfast for breakfast. It always makes me feel comfy-cozy and like I’m cheating, but cheating in a good way. Give me bacon, hash browns, and an egg on my dinner plate any evening after a long day of work, and I will pretty much be your best friend. Throw a biscuit on that same plate, and I’m willing to marry you. Sorry B.O.B. Bob, but the only biscuits I see you making in your future are whomp biscuits, and they just don’t cut it in my book.
So here’s the thing. I’m pretty careful about what pre-packaged or prepared ahead of time foods I allow to come into our home. Sure there may be a few in my freezer, but their labels have been scrutinized very carefully by me. In short, that frozen pizza sitting right up in the front when you open the door of my freezer, is probably the healthiest version of frozen pizza on the market.
When I suggest you purchase store-bought shredded hash browns for this recipe, I’m not telling you that you should make it a weekly habit. Look at the label. It’s primarily potatoes. Of course there are a few other things thrown in that bag to give them a longer shelf life. If you want to take the time you can shred your own potatoes for this recipe. But you may want to place them in a colander with a bit of salt for thirty minutes, and then wring out any water with a clean dishcloth before baking. It’s all up to you. I just want a quick weeknight breakfast meal, which I don’t have to put too much effort into.
Ingredients:
- 1 (20-oz.) Bag Refrigerated Shredded Hash Browns
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Apple Cider Vinegar
- 1 1/2 Teaspoons Taco Seasoning
- 1/4 Teaspoon Sea Salt
- Sour Cream, Salsa, and Diced Tomatoes (Optional)
Directions:
- Preheat oven to 400 degrees.
- Line a baking sheet with tin foil; set aside.
- In a large bowl, combine the hash browns, olive oil, vinegar, taco seasoning, and sea salt.
- Place the hash browns in an even layer on the baking sheet.
- Bake for 20 minutes, stir well, return to oven, and then bake for an additional 5 to 10 minutes.
- Serve topped with sour cream, salsa, or diced tomatoes.
Suggestions:
- I baked my hash browns for 30 minutes, which made them super crunchy. They may seem too crunchy to you at first, but once you add all of your toppings, they will quickly soften up.
- Make your own Homemade Taco Seasoning. If you use a store purchased version, you may not want to add as much salt to the potatoes before baking.
- Sprinkle with a little bit of extra salt and pepper before serving.
- Serve alongside dippity eggs. For those of you not in the know, dippity eggs are eggs that are cooked over-easy. It’s a Delawder word.
Improvements:
- Serve topped with shredded cheddar.
- Sprinkle chopped scallions or chives on top of the hash browns before serving.
Ingredients:
- 1 (20-oz.) Bag Refrigerated Shredded Hash Browns
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Apple Cider Vinegar
- 1 1/2 Teaspoons Taco Seasoning
- 1/4 Teaspoon Sea Salt
- Sour Cream, Salsa, and Diced Tomatoes (Optional)
Directions:
- Preheat oven to 400 degrees.
- Line a baking sheet with tin foil; set aside.
- In a large bowl, combine the hash browns, olive oil, vinegar, taco seasoning, and sea salt.
- Place the hash browns in an even layer on the baking sheet.
- Bake for 20 minutes, stir well, return to oven, and then bake for an additional 5 to 10 minutes.
- Serve topped with sour cream, salsa, or diced tomatoes.
