Potato Tacos My Way

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.