Smashed Breakfast Tacos

Ingredients

• 1 tablespoon Vegetable Oil (for greasing the skillet)
• 1 cup Shredded Hash Browns (frozen, thawed slightly for easier spreading)
• 2 links Breakfast Sausage (pork or turkey, remove casing if present)
• 2 pieces Flour Tortillas (8‑inch, soft)
• 2 large Eggs (room temperature)
• 1 teaspoon Taco Seasoning (store‑bought or homemade blend)
• 1/2 cup Shredded Cheese (cheddar, Mexican blend, or pepper jack)
• 2 tablespoons Pico de Gallo (optional, fresh)
• to taste Hot Sauce (optional, for extra spice)

Instructions

1. Preheat Skillet

   Place a skillet or griddle over medium‑high heat and add the vegetable oil, swirling to coat the surface.

   Time: PT2M

   Temperature: Medium‑High

2. Cook Hash Browns

   Spread the shredded hash browns in an even thin layer on the skillet. Press down firmly with a spatula or press to flatten, then cook without stirring for about 5 minutes until the bottom is golden and crispy. Flip once if desired for extra crispness.

   Time: PT5M

   Temperature: Medium‑High

3. Smash and Cook Sausage

   Place the breakfast sausage links on the skillet beside the hash browns. Using the spatula, press them flat into a patty. Cook for about 3‑4 minutes per side, allowing the rendered fat to brown the meat and add flavor to the pan.

   Time: PT6M

   Temperature: Medium‑High

4. Crisp the Tortilla

   Lay a tortilla flat, face‑down, on the skillet where the sausage fat has collected. Let it toast for 30‑45 seconds, then flip and toast the other side until lightly browned and crisp to your liking.

   Time: PT2M

   Temperature: Medium‑High

5. Cook the Eggs

   Push the hash browns and tortilla to the side of the pan or use a second small skillet. Crack the eggs in and cook sunny‑side‑up or over‑easy, seasoning with taco seasoning as soon as the whites set. Cook for 2‑3 minutes for a runny yolk.

   Time: PT3M

   Temperature: Medium

6. Assemble the Taco

   On the toasted tortilla, layer the crispy hash browns, then the flattened sausage patty, followed by the cooked egg. Sprinkle the shredded cheese over the top, allowing it to melt from the residual heat. Add pico de gallo and a few dashes of hot sauce if using.

   Time: PT2M

7. Serve

   Slide the taco onto a plate, cut in half if desired, and enjoy immediately while everything is hot and crispy.

   Time: PT1M

Nutrition Facts

Calories

660

Protein

28 g

Carbohydrates

45 g

Fat

38 g

Fiber

4 g