My non-traditional version is faster and has less fat.
Frozen hash browns Olive oil Blue corn taco shells Shredded cheese (I used a mix of TJ’s Swiss/gruyere and cheddar) Romaine, chopped Cilantro, chopped Tomato, chopped Salsa verde Pickled jalapeno Place hash browns on a baking sheet. Drizzle on some olive oil. Bake in the oven. They don’t have to be super crisp, just cooked through. Take them out and fill blue corn taco shells with potato. Add shredded cheese. Pop them back in the oven and cook until taco shells are crisp, and filling is hot. Serve with chopped romaine, chopped cilantro, chopped tomato, sala verde and pickled jalapeno. I loved them! So did G.
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Hi, I'm KathleenI started dabbling in cooking as a teenager. I've learned a lot over the years. Just ask my family about the "cheese ball" aka supposed to be fondue incident. At this point, cooking is relaxing to me. I also enjoy coming up with mashup recipes. Archives
March 2024
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