Hash Brown Breakfast Tacos

Instructions

1. Place ½ C of Bob Evans Simply Potatoes Shredded Hash Browns in a tortilla press to release moisture from the potatoes. Repeat with remaining hash browns.
2. Heat a skillet over medium-high heat and add 2 tablespoons of oil. Place one slice of cheddar cheese in the middle of the skillet. Transfer the hash browns onto the hot skillet over the cheese to fry. Add an additional slice of cheddar cheese on top of the hash browns. Fry the hash browns for 2-3 minutes on each side, or until they are crispy and golden brown.
3. Remove the crispy hash brown shells from the skillet and place them on a paper towel-lined plate. While still warm, carefully fold each hash brown shell over a small rolling pin to form a taco shell shape. Allow the hash brown taco shells to cool for about 10 minutes.
4. While the hash brown shells are cooling, prepare the filling. In a separate pan, cook Bob Evans Original Roll Pork Sausage until it is crispy and browned.
5. Once the sausage is cooked, add Bob Evans Liquid Egg Whites to the pan. Cook the egg whites with the sausage, until they are cooked thoroughly.
6. Remove the rolling pin from the cooled hash brown taco shells. Fill each hash brown taco shell with the cooked sausage and egg mixture.
7. Top the tacos with chopped lettuce, pico de gallo, and crumbled queso fresco. Enjoy!