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Recipe Ingredients

  • 3 cups Ore-Ida Frozen Hashbrowns
  • 1 1/2 cups vegetable oil
  • 5 corn tortillas
  • 1 medium red onion diced
  • 1 large red bell pepper
  • 3 jalapenos seeds and pith removed and chopped
  • 1/2 cup fresh cilantro chopped
  • Daisy Sour Cream to taste
  • Salsa to taste
  • Canola cooking spray for warming the corn tortillas

Recipe Directions

  1. Prepare hashbrowns according to the package instructions. For this recipe, I like my hashbrowns crispy, so I deep-fried them until they were golden brown and crispy.
  2. I warmed the corn tortillas using a skillet and a little bit of canola cooking spray.
  3. Build each crispy hashbrown taco with your favorite toppings. I loaded on red onion, red bell pepper, jalapenos, cilantro, salsa, and a healthy spoonful of sour cream.
  4. Serve.

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