Hash Browns Taco

1. Prepare Perfect Hash Browns; keep warm.

2. 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.

3. 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.

4. 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

1. 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

2. 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.

3. 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.