Egg and Hash Brown Tacos

• 2 tablespoons unsalted butter
• 2 cups frozen shredded hash browns (about 8 ounces)
• 1/2 small onion, finely chopped
• 1/2 teaspoon ground cumin
• 1 15 -ounce can black beans, drained and rinsed
• 1/2 cup prepared salsa
• 8 large eggs
• Kosher salt and freshly ground pepper
• 1/3 cup shredded monterey jack cheese
• 8 6 -inch flour tortillas, warmed
• 1 avocado, pitted, peeled and roughly chopped
• 1/4 cup chopped fresh cilantro

1. Heat 1 1/2 tablespoons butter in a large nonstick skillet over medium heat.
2. Add the hash browns and cook, stirring occasionally, until golden brown, about 15 minutes.
3. Meanwhile, heat the remaining 1/2 tablespoon butter in a small saucepan over medium-high heat.
4. Add the onion and cumin and cook, stirring occasionally, until the onion is softened, about 5 minutes.
5. Add the beans and salsa, reduce the heat to low and cook until heated through, about 2 minutes.
6. Lightly beat the eggs in a bowl with 1/2 teaspoon salt, and pepper to taste.
7. Pour into the skillet with the hash browns and cook, stirring, until the eggs are almost set, about 2 minutes.
8. Stir in half of the cheese and cook until the eggs are just set, about 1 more minute.
9. Divide among the tortillas and top with the bean salsa, avocado, cilantro and remaining cheese.
10. Per serving: Calories 635; Fat 31 g (Saturated 10 g); Cholesterol 455 mg; Sodium 981 mg; Carbohydrate 65 g; Fiber 10 g; Protein 27 g
11. Photograph by Antonis Achilleos

unsalted butter, hash browns, onion, ground cumin, black beans, salsa, eggs, kosher salt, shredded monterey jack cheese, flour tortillas, avocado, fresh cilantro

Taken from www.foodnetwork.com/recipes/food-network-kitchens/egg-and-hash-brown-tacos-recipe.html (may not work)