cheese Archives -

Crispy Potato Tacos

michelleapowell — Sat, 14 Sep 2024 03:53:24 +0000

Crispy Potato Tacos are an easy weeknight dinner recipe that takes 30 minutes to make! These mouth-watering tacos are crispy on the outside, and seasoned mashed potatoes with melted cheese on the inside. Crunchy, delicious, and easy to make, these are always crowd-pleasers.

WHY YOU’LL LOVE THESE Crispy Potato Tacos

Skin On Mashed Potatoes. The fresh mashed potatoes are the star of this show from the garlic seasoning to the creamy texture of the potato. We keep the skin on for a delicious texture and makes for a good potato taco.

Crispy Tortillas. The crispy tortilla is topped with sea salt and lime juices immediately after frying and it takes these tacos to another level.

Toppings. Mix in all kinds of toppings, like freshly shredded cheese, lettuce, pico de Gallo, juice from fresh limes, and cilantro.

INGREDIENTS

Yukon Gold Potatoes- The creaminess of these potatoes makes these tacos so delicious.

Corn Tortillas- The corn tortilla gets a beautiful crispy shell in the olive oil.

Olive Oil- The olive oil can withstand high heat and gives a crisp brown color.

Sea Salt/Ground Cumin/Garlic Powder– This spice combo brings the mashed potatoes to another flavor level.

Shredded Cheddar Cheese- The melted cheese pairs well with the creamy potatoes and crispy taco shell.

Limes- The start of a good taco bite and a fresh squeeze is placed on the taco shell right after frying.

Scroll down to the recipe card to see quantities used.

INSTRUCTIONS

Using a sauce pot, add the halved potatoes and cover with cold water. Season with salt and bring to a boil and then lower to simmer for 10-15 minutes, or until the potatoes are fork tender. Drain them and let them cool a bit before transferring them to a mixing bowl.
Once the potatoes have cooled, use a masher to create the texture of clumpy mashed potatoes. They should be fairly spreadable and then add all the spices. Season to taste with salt and pepper. If the potatoes are a bit dry, add a few tablespoons of milk and mix until a more spreadable consistency, but are not runny.
Heat a thin layer (about 1/2 cup) of olive oil in a 10-inch nonstick skillet over medium-high heat. While the oil is heating up, warm all the tortillas in the microwave for 40-50 seconds to help make them more pliable.
Lay a tortilla flat on your palm and gently spread about 1/4-1/3 cup of filling on one side of the tortilla. Sprinkle with some of the shredded cheddar cheese and fold into a half-moon. Press down so that the tortilla sticks to the potato and stays closed.
Once the oil is hot, fry the tacos in batches for 2-3 minutes per side until golden and crispy. Transfer to a paper towel-lined tray to drain excess oil. Immediately squeeze tacos with lime juice and top with sea salt.
Top the crispy potato tacos as desired and serve warm!

SUBSTITUTIONS/VARIATIONS

Need a grain-free tortilla substitute? The Siete brand makes delicious grain-free tortillas and would be a great substitute in this recipe.
Not a fan of golden potatoes? No worries, try red potatoes or russet potatoes.

STORAGE

These tacos are best eaten the day of but can be stored in an airtight container in the fridge for up to 2 days.

Reheat leftovers in the microwave for 30 seconds or reheat on the stove with a little olive oil.

Crispy Potato Tacos

Author: Michelle Powell
Total Time: 45 minutes
Yield: 12 tacos
Diet: Gluten Free

Print Recipe

Description

Ingredients

POTATO TACOS

1 1/2 lbs Yukon gold potatoes, skin-on/halved
1/2 cup olive oil
1 teaspoon sea salt
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
12 corn tortillas
2 cups shredded cheddar cheese
olive oil, for frying
sea salt, for after frying
3 sliced limes, for after frying

TOPPINGS

2 cups shredded cheddar lettuce
1/4 cup chopped cilantro, optional
sour cream, optional
diced tomatoes, optional

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Instructions

Using a sauce pot, add the halved potatoes and cover with cold water. Season with salt and bring to a boil and then lower to simmer for 10-15 minutes, or until the potatoes are fork tender. Drain them and let them cool a bit before transferring them to a mixing bowl.
Once the potatoes have cooled, use a masher to create the texture of clumpy mashed potatoes. They should be fairly spreadable and then add all the spices. Season to taste with salt and pepper. If the potatoes are a bit dry, add a few tablespoons of milk and mix until a more spreadable consistency, but are not runny.
Heat a thin layer (about 1/2 cup) of olive oil in a 10-inch nonstick skillet over medium-high heat. While the oil is heating up, warm all the tortillas in the microwave for 40-50 seconds to help make them more pliable.
Lay a tortilla flat on your palm and gently spread about 1/4-1/3 cup of filling on one side of the tortilla. Sprinkle with some of the shredded cheddar cheese and fold into a half-moon. Press down so that the tortilla sticks to the potato and stays closed.
Once the oil is hot, fry the tacos in batches for 2-3 minutes per side until golden and crispy. Transfer to a paper towel-lined tray to drain excess oil. Immediately squeeze tacos with lime juice and top with sea salt.
Top the crispy potato tacos as desired and serve warm!

Notes

Need a grain-free tortilla substitute? The Siete brand makes delicious grain-free tortillas and would be a great substitute in this recipe.
Not a fan of golden potatoes? No worries, try red potatoes or russet potatoes.
These tacos are best eaten the day of but can be stored in an airtight container in the fridge for up to 2 days.
Reheat leftovers in the microwave for 30 seconds or reheat on the stove with a little olive oil.

Prep Time: 20 minutes
Cook Time: 10 minutes

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Healthy Chicken and Hash Brown Casserole

michelleapowell — Wed, 20 Mar 2024 01:45:17 +0000

This healthy chicken and hash brown casserole is the perfect meal for weekend brunch with friends and family or an easy meal prep option for weekly breakfasts. Loaded with ample protein, golden hash browns, fragrant spices, and topped with cheese to be a meal you are sure to come back for seconds.

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I love a good hearty casserole and this healthy chicken and hash brown casserole is just that for me and my family. It has two types of meat protein-chicken and bacon. Yes, I said bacon! Do I have you now? I could quite possibly put bacon on just about anything. But it gets better…..

The golden hashbrowns are crispy yet tender to enjoy. I’m using several spices that are infused into the casserole to be so flavorful along with melted Monterey Jack cheese then topped with crunchy diced green onions and MORE bacon. This dish is a personal family favorite, and we often take it to gatherings. It is also a great breakfast option for the weekdays as it’s super easy to prep on Sundays. My kiddos love eating it with a side of berries.

Lastly, I must say this casserole is loaded with protein from the meats to the cheese which helps keep you fuller longer. It is a very satisfying dish.

Ok, now that I’ve got you hooked, let’s get to making it.

INGREDIENTS

These are the ingredients we will need to make this delicious casserole.

Bacon- You can use whatever bacon you choose just make sure to cook it until crispy. We don’t want to use soggy bacon.

Chicken Breast- Breast meat is great for this recipe, but you can also use 2.5 cups of shredded rotisserie chicken if that’s more convenient. Hey, I’m a mom, I get it.

Almond Milk- This will create a little bit of creaminess to the casserole.

Coconut Oil- A healthy fat that incorporates so well into this casserole. If you don’t have coconut oil on hand, you can use melted butter or ghee.

Hash Browns- These can be frozen found in the freezer section of the grocery store or you can also use already pre-diced breakfast potatoes.

Monterey Jack cheese- This will be used in the mixture for the dish as well as to top off the casserole to create cheesy goodness in every bite.

Seasonings and Spices- For this recipe, we are using onion and garlic powders, dill, basil, and cayenne pepper. All these can be dried but you are welcome to use fresh if you have that on hand. These truly make this casserole pop with flavor.

Salt + Pepper- This is used to season the chicken if you are using the chicken breast.

Green onions- Diced onions are used as a garnish to the casserole that adds an amazing crunch.

Scroll down for the recipe card to see the quantities used.

INSTRUCTIONS

Preheat the oven to 350F. Grease or lightly spray a 9 x 13-inch baking pan and set it aside.
In a large skillet, cook the bacon until crispy. Once done, place the bacon on sheets of paper to soak up grease and chop it into bite-size pieces. Set it aside.
Season the halved chicken breasts with salt and pepper and add chicken to the skillet you cooked the bacon in. Cook chicken for 8 minutes on each side until fully cooked or it reaches an internal temperature of 165F.
Place cooked chicken on a cutting board to shred by hand or use a mixer to shred.
Using a large mixing bowl, combine ONLY half of the cheese, melted coconut oil, almond milk, seasonings, shredded chicken, and 2/3 of the bacon (the remainder will be used for garnish). Add the thawed hash browns to the mixing bowl and combine all ingredients well. Evenly spread the mixture to the greased baking dish.
Bake for 30-35 minutes. Remove the casserole from the oven, top with the remaining ½ cup of cheese, and bake for 20-25 minutes, until the cheese is brown and bubbling. Pull the casserole from the oven and let it cool for 5 minutes. Garnish with diced green onions and leftover crispy bacon and enjoy!

WHY YOU’LL LOVE THIS HEALTHY CHICKEN AND HASH BROWN CASSEROLE

Great for a crowd. This healthy chicken and hash brown casserole is perfect for a weekend brunch gathering, a baby shower, or a church potluck. It is gluten-free, high in protein, and burst with lots of flavor. It will be a crowd-pleaser!
Comfort food. Meat and potatoes are quite possibly the ultimate comfort food. Now, it is in breakfast form! This casserole is loaded with so many healthy ingredients that are nutritious, delicious, and comforting. No guilt here in enjoying a second piece.
Great meal prep. If you are looking to enjoy a healthy, flavorful, egg less breakfast during the week, this casserole is just that. It will keep you filled and satisfied. It can easily be made over the weekend and enjoyed throughout the week.

VARIATIONS and SUBSTITUTIONS

Use different meat. You can easily use diced ham, ground breakfast sausage, ground turkey or chorizo either in substituting the chicken or bacon.
Use different cheese. Shredded cheddar cheese, mozzarella, Pepper Jack or a Mexican blend can be used instead of Monterey Jack. If you need it to be dairy free, you can also swap out for your favorite vegan cheese.
Use breakfast potatoes. These can be great to use if you don’t have thawed hash browns on hand.
Add veggies. Diced bell peppers, onions, mushrooms, or tomatoes can be used if you are wanting to get more veggies in your diet.
Add a topping. For a spicier casserole, add a few jalapeno slices or top with hot sauce. You could also add a doll up of sour cream, or a spoon of guacamole to top it off.

TIPS

Grease a 9×13 baking dish with a cooking spray of choice or coconut oil so casserole does not stick to the pan.

If you’re using a different type of casserole dish that is not 9×13, then times may vary so keep an eye out on the casserole.

Use 2.5 cups of a rotisserie chicken in place of chicken breast.

If you don’t have hashbrowns, pre-diced breakfast potatoes work just as well.

Thaw hash browns ahead of time. This should only take about 15-20 minutes on the countertop. If you need more time, place in microwave on 20 second intervals until thawed.

To make it a bit spicier, add 2-3 diced jalapenos to the mixture.

To make it less spicy, omit the cayenne pepper seasoning.

STORAGE

You can store your leftover casserole in an airtight container in the refrigerator for up to 4 days.

If you are looking to freeze the casserole, wrap in plastic wrap then place in a freezer safe bag or freezer safe airtight container for up to 2 months.

FAQ’S

Do I need to thaw the hash browns before adding to the casserole?

Allow them to thaw on the counter for 15-20 minutes before using in casserole.

Can I make this recipe ahead of time?

Absolutely, you can easily prep all the ingredients as directed, cover with foil, and set in the refrigerator overnight. The next morning follow the instructions for baking.

Can this recipe be made dairy free?

The only ingredient you would need to swap out would be the cheese. You can use your favorite vegan cheese in place on the Monterey Jack.

If you are looking for another great healthy anti-inflammatory breakfast recipe, check out my quick banana oatmeal blueberry muffins. They will also melt in your mouth!

Cheesy Chicken and Hash Brown Casserole

Author: Michelle Powell
Total Time: 1 hour 15 minutes
Yield: 6
Diet: Gluten Free