Breakfast/Brunch For School

Ultimate Hash Brown Breakfast Taco

  • Ready Time: 55min
    No Reviews
  • Prep Time: 15min
    Cook Time: 40min
  • Potato Type: Russet
  • Serves: 45
    Prep Method: Baked
Share on Print


Recipe by: Dallas Independent School District, Betsy Woolridge Nutrition Specialist II, Menu Planning

Note: This recipe has been revised by Chef Cyndie Story & the K-12 Culinary Team to reflect current contribution and nutrition requirements.

Operator Notes:

"This recipe ranked very favorable during our taste test, so it is going to be served at breakfast every Friday at our High Schools that are moving toward a more traditional breakfast line, and moving away from breakfast in the classroom style breakfast. "

Two 6-inch tacos provide 2 Meat/Meat Alternate; 2 oz eq Grain (WGR); 1/2 c Starchy Vegetable; 1/4 c Red/Orange Vegetable

Serving Size:
K-8: 2 tacos
9-12: 2 tacos

1 Serving Provides:
K-8: 2 oz M/MA; 2 oz eq G; 1/2 c Starchy V; 1/4 c Red/Orange V
9-12: 2 oz M/MA; 2 oz eq G; 1/2 c Starchy V; 1/4 c Red/Orange V

K-8: 45 servings
9-12: 45 servings


Ultimate Hash Brown Breakfast Taco

  • 5 lbs eggs, liquid, thawed
  • 7 lbs potato rounds, frozen
  • 1/2 cup (2.5 oz) pepper, red bell, diced
  • 2 teaspoons parsley, dried
  • 1 teaspoon black pepper, ground
  • 1/2 teaspoon cayenne pepper, ground
  • 1/4 teaspoon garlic powder
  • 90 each tortillas, flour, 6 inch
  • 2 quarts & 3 1/4 cup salsa, reduced sodium

Prep Time: 15min | Cook Time: 40min

  1. Thaw liquid eggs in the refrigerator.
    CCP: Hold at 41°F or below.
  2. Spray full size sheet pan with pan release.
  3. Place 5 lbs. of frozen potato rounds on each prepared pan.
  4. Bake potato rounds according to manufacturer’s instructions.
    CCP: Cook to a minimum internal temperature of 135°F.
  5. Transfer cooked potato rounds to 2-inch steamtable pan and hold for service.
    CCP: Hold and serve at 135°F or above.
  6. Rinse peppers under running water. Dice into ¼ inch cubes. Hold refrigerated until ready to use.
  7. Spray 2-inch full size steamtable pan with pan release.
  8. Pour eggs into prepared pan and add bell pepper, parsley, black pepper, cayenne pepper, and granulated garlic. Stir to combine ingredients.
  9. Cover with foil and bake for 15 minutes at 350°F. Remove from oven and break eggs into bite sized pieces. Return to oven and cook until a minimum of 165°F. Hold for service.
    CCP: Cook to a minimum internal temperature of 165°F or above.
    CCP: Hold and serve at 135°F or above.
  10. For service: Place 2 flour tortillas on tray or other serving container.
  11. Using a 1 oz spoodle or no 30 disher, place 1 oz egg into each tortilla for a 2 oz serving.
  12. Top each tortilla with 1/4 c of potato rounds using 2 oz spoodle.
  13. As an option, place 2 oz egg using no. 16 disher into 8 inch tortilla and top with ½ c potato rounds using 4 oz spoodle.
    CCP: Hold and serve at 135°F or above.
  14. Serve with ¼ c salsa.


Vitamin C14mg
Iron3 mg
Vitamin A841 IU
Calcium159 mg


Be the first to review this recipe by clicking the button below

Review This Recipe

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to

OK Cancel