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Ingredients

• 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

Description

Food Network Invites You To Try This Egg And Hash Brown Tacos Recipe From Food Network Magazine.

Food Network