Hat tip to the geniuses at Taco Bell

Ryan Grim
August 03, 2018

Like much of all modern food innovation, this idea came from the culinary geniuses at Taco Bell. About a month ago, Taco Bell announced their new "Crispy Potaco," a veggie taco with a hash brown shell. The catch: It's only available in India. This left me sad, thinking why do you torture us like this, fast food developers? Why do you only release your best, weirdest inventions in other countries, or one small domestic test market? Are you that concerned about losing money? I'll buy all of them, promise! Are the hungry, trend-obsessed mouths of Americans not worthy of your whimsical treats? Do these salty tears not deserve to be soothed with salty potacos?

Anyway! If you like the sound of "hash brown taco shell" and you're not planning a trip to India any time soon, you're in luck. We put together this easy recipe and video, adding egg and bacon to the taco because that's what we do to stuff. While Taco Bell withholds hash brown love, Extra Crispy smothers you in it. 

Hash Brown Shell Breakfast Tacos

Photo by Extra Crispy Staff

Makes: 2 tacos
Total time: 30 minutes

Ingredients


12 ounces russet potato, peeled
2 teaspoons taco seasoning mix (such as Taco Bell Original)
3/4 teaspoons kosher salt
1/4 cup canola or vegetable oil, divided
4 bacon slices
4 large eggs, beaten
1/4 cup pre-shredded Mexican 4-cheese blend
1/2 cup shredded iceberg lettuce
Pico de gallo
Hot sauce (such as Taco Bell Fire, Hot, or Mild)
Guacamole (optional)

Directions

1. Form 2 (6-inch-long) triangular prisms using aluminum foil (in the form of a 3-inch-high Toblerone bar); place prisms on a baking sheet lined with paper towels. Set aside.  

2. Grate potato using the large holes on a box grater. Place shreds in a large kitchen towel, and squeeze dry (you should have about 2 cups shredded potato). Place squeezed shreds in a medium bowl, and toss with taco seasoning and salt.

3. Form 1 cup of the shredded potato mixture into a 6-inch circle on a plate lined with paper towels; microwave on HIGH 2 minutes. Heat 2 tablespoons of the oil in a nonstick skillet over medium. Place microwaved potato disc in hot skillet, and cook until golden brown and crisp, about 3 minutes. Flip, and cook until golden, about 1 1/2 minutes. Place on 1 of the prepared foil prisms, and gently fold over to make a shell shape. Let stand about 10 minutes. Repeat with remaining 1 cup shredded potato mixture and 2 tablespoons oil.

4. Wipe skillet clean, and heat over medium. Add bacon, and cook until crisp, about 8 minutes, flipping occasionally. Transfer to a plate lined with paper towels, reserving 1 tablespoon drippings in skillet.

5. Heat reserved drippings over medium. Add beaten eggs, and cook, stirring constantly, until creamy and scrambled, about 5 minutes.

6. Place 2 strips of bacon in each shell; top with eggs. Sprinkle each with 2 tablespoons of the cheese; top with lettuce, pico de gallo, and remaining cheese. Drizzle with hot sauce; serve with guacamole, if desired.


 

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