Recipes and Cooking Hash Browns Taco By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 31, 2013 Print Rate It Share Share Tweet Pin Email Start To Finish Time: 40 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 recipe Perfect Hash Browns 4 ounce ground beef or bulk pork sausage ½ cup purchased salsa ¼ cup frozen whole kernel corn 2 eggs 2 tablespoon milk ⅛ teaspoon salt 1 tablespoon butter ½ cup shredded cheddar or Monterey Jack cheese with jalapeño chile peppers (2 ounces) 1 roma tomato, chopped 2 tablespoon thinly sliced green onion (1) 1 avocado, seeded, peeled, and thinly sliced (optional) Sour cream (optional) Perfect Hash Browns 1 ¼ pound russet potatoes ¼ teaspoon salt ⅛ teaspoon ground black pepper 1 tablespoon olive oil 1 tablespoon butter paprika (optional) Directions Prepare Perfect Hash Browns; keep warm. In a medium skillet cook ground beef over medium heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir salsa and corn into meat in skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. In a small bowl beat together eggs, milk, and salt with a whisk or fork. In a small skillet melt butter over medium heat; pour in egg mixture. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around edges. With a spatula or a large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through, but is still glossy and moist. Immediately remove from heat. Spoon meat mixture over one half of the hash browns. Sprinkle meat mixture with cheese. Top with scrambled eggs. Fold the other half of the hash browns over the meat-egg mixture. In a small bowl combine tomato and green onion. Serve taco with tomato mixture and, if desired, avocado and sour cream. Perfect Hash Browns Peel and coarsely shred potatoes. Place potatoes in a large bowl; add enough water to cover potatoes. Stir well. Drain in a colander set over the sink. Repeat rinsing and draining two or three times until water runs clear. Drain again, pressing out as much water as you can with a rubber spatula. Line a salad spinner with paper towels; add potatoes and spin. Repeat, if necessary, until potatoes are dry. Transfer potatoes to a large bowl. Sprinkle with salt and pepper; toss to combine In a 10-inch nonstick skillet heat 1 tablespoon of the oil and the butter over medium-high heat until butter foams. Add potatoes to the skillet, spreading into an even layer. Gently press with the back of a spatula to form a cake. Reduce heat to medium. Cook, without stirring, about 12 minutes or until the bottom is golden brown and crisp. Invert a plate over the top of the skillet. Carefully invert the skillet to transfer the potatoes to the plate. If needed, add the remaining 1 tablespoon oil to the skillet. Using the plate, slide the potatoes back into the skillet, uncooked side down. Cook about 8 minutes more or until the bottom is golden brown. If desired, sprinkle with paprika before serving. Make Ahead: Shred potatoes as directed and place in a bowl of water. Chill in the refrigerator overnight. Rinse and continue with Steps 1 through 3 as directed. Rate it Print Nutrition Facts (per serving) 372 Calories 21g Fat 31g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 372 % Daily Value * Total Fat 21g 27% Saturated Fat 10g 50% Cholesterol 143mg 48% Sodium 617mg 27% Total Carbohydrate 31g 11% Total Sugars 4g Protein 16g Vitamin C 31.9mg 159% Calcium 161.5mg 12% Iron 2.5mg 14% Potassium 937mg 20% Fatty acids, total trans 1g Folate, total 52.4mcg Vitamin B-12 1mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.