Loaded Taco Hash Browns
Loaded taco hash browns combine crispy-exterior hash brown patties with seasoned ground beef, a tangy corn-mayo mixture, and bright pico de gallo for a satisfying Mexican-inspired dish that works for breakfast or lunch.
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Loaded taco hash browns combine crispy-exterior hash brown patties with seasoned ground beef, a tangy corn-mayo mixture, and bright pico de gallo for a satisfying Mexican-inspired dish that works for breakfast or lunch.
Delivery in as fast as one hour.*
Prices vary by store
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In a hot pan, add oil and ground beef. Cook, breaking up the meat, until it's nicely browned.
Add the taco seasoning and water to the browned beef. Stir to combine and let it simmer until the sauce thickens and coats the meat. Set aside.
In a separate bowl, combine the drained canned corn, mayonnaise, cayenne pepper, and the juice of half a lime. Mix well and set aside.
Prepare the pico de gallo by finely dicing the white onion, roma tomatoes, and jalapeño. Finely chop the cilantro.
In a bowl, combine the diced onion, tomato, jalapeño, and cilantro. Squeeze in the juice of one lime and add a pinch of salt. Mix to combine.
Bake the frozen hash brown patties according to package instructions, typically for about 20 minutes.
Remove the cooked hash browns from the oven, sprinkle generously with shredded cheddar cheese, and return to the oven just until the cheese is melted.
To assemble, top each cheesy hash brown with a spoonful of the taco meat.
Add a scoop of the creamy corn mixture on top of the meat.
Finish with a spoonful of the fresh pico de gallo and serve immediately.
Store cooked hash brown patties and seasoned beef separately in airtight containers for up to 3 days; reheat patties in a skillet over medium heat for 2–3 minutes and warm beef gently before assembling.
Yes. Form and refrigerate patties up to 4 hours ahead, then pan-fry just before serving to maintain crispiness.
Frozen shredded hash browns work well and are convenient. Press them dry before forming patties to achieve a crispy exterior.
Pat the shredded potatoes dry to remove excess moisture, press the patties firmly, and let them set undisturbed for 3–4 minutes per side before flipping.
Yes. Use the same amount and taco seasoning; cook ground poultry until no pink remains, about 8–10 minutes.
Use Greek yogurt or sour cream at the same ratio for a tangier, lighter version.
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