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Egg and Hash Brown Tacos Recipe


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     Egg and Hash Brown Tacos

Category   Breakfast - Brunch
Sub Category   None

2 T. unsalted butter
2 c. frozen, shredded hash browns (about 8 oz.)
1/2 sm. onion, finely chopped
1/2 t. ground cumin
1 15-oz. can black beans, drained and rinsed
1/2 c. prepared salsa
8 lg. eggs
Kosher salt and freshly ground pepper
1/2 c. shredded monterey jack cheese
1 6-inch flour tortillas, warmed
1 avocado, pitted, peeled and roughly chopped
1/4. c. chopped fresh cilantro

Heat 1 1/2 T. 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 T. 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 eges in a bowl with 1/2 t. 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.

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