Copycat Taco Bell Naked Egg Taco

• 2 cups frozen hash browns, chunky cut (about 1-inch chunks)
• Fiesta Seasoning Oil
• 2 tablespoons vegetable oil
• 1 teaspoon sweet paprika
• 1 teaspoon chili powder
• 1/8 teaspoon cumin
• 1/8 teaspoon garlic powder
• 6 large eggs
• 1 (6 ounce) can cooking spray
• 1 (15 ounce) can nacho cheese sauce
• 1/4 cup cheddar cheese, shredded
• 1/4 cup pico de gallo, if desired

1. Make 2 cups of frozen hash browns according to package directions. Mid-way through cooking, toss potatoes with Fiesta Seasoning Oil. Set cooked potatoes aside.
2. In a small microwave safe bowl heat 1 cup nacho cheese sauce, set aside.
3. Make naked egg shells:
4. Heat oven to 400u0b0F Into a medium bowl crack eggs making sure not to break yorks. Liberally coat a 12-inch skillet with cooking spray. Heat skillet over medium-high. Carefully pour eggs into skillet, spacing out evenly; cook eggs undisturbed until egg whites bubble and begin to become opaque 2 to 3 minutes. Transfer skillet to heated oven. Cook until eggs are cooked in the center but not well done 6 to 8 minutes. Using a towel to protect your hand remove skillet from oven.
5. Loosen edges of eggs from pan with a silicone spatula. Invert eggs onto a cutting board. Using a 4 1/2 - inch round pastry cutter, or a sharp knife and a small plate, cut two rounds from the cooked eggs.
6. Dividing between both Copycat Taco Bell Naked Egg Tacos; fill with Fiesta Potatoes, warmed nacho cheese sauce, and shredded cheddar cheese. Top with pico de gallo if desired.

frozen hash browns, oil, vegetable oil, sweet paprika, chili powder, cumin, garlic, eggs, cooking spray, nacho cheese sauce, cheddar cheese, pico de gallo

Taken from www.food.com/recipe/copycat-taco-bell-naked-egg-taco-537626 (may not work)