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Recipe Ingredients

  • 1 30 oz. bag Ore-lda Shredded Hash Brown Potatoes
  • 8 eggs
  • 8 corn tortillas
  • salt and pepper to taste
  • 1 cup refried beans
  • salsas of your choice
  • 1 medium avocado
  • fresh cilantro for garnish (optional)

Recipe Directions

  1. Heat 2 teaspoons of oil in the non-stick skillet and add approximately 1/2 cup of the hash brown potatoes.
  2. With a spatula spread them out until you get one layer of potatoes. Cook for 2 minutes, add a little bit of oil on top and season with salt and pepper.
  3. When the potatoes are crispy and not sticking to the pan turn them over. Cook for another minute.
  4. Crack two eggs on top of the potatoes, add a little more oil if needed and cook to the desired doneness.
  5. In a separate skillet heat up a little bit of oil. Place a cold corn tortilla on top for a few seconds and turn it over so the oil covers it completely. Warm it up for about 30-45 seconds per side. Repeat.
  6. Place the two tortillas on a plate. Spread the refried beans on top. Add the hash browns and eggs and season with salt and pepper.
  7. Top with salsa, avocado, and cilantro. Repeat with the other three plates. Enjoy!

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