Breakfast Tacos

Prep: 5 minutes (cooked rice needed) Cook: 20 minutes


By Mary McDougall


  • 2 cups shredded hash brown potatoes
  • 1 cup cooked brown rice
  • 1 cup fresh spinach, kale, or chard
  • 1/3 cup fresh salsa of your choice
  • 1/3 cup frozen corn kernels, thawed
  • 1/4 cup chopped green onions
  • 4 corn or wheat tortillas


Place the potatoes in a dry non-stick skillet. Cover, and cook for about 5 minutes over medium heat before turning for the first time. Continue to cook and turn frequently until lightly browned, about 12 minutes. Add the remaining ingredients, except the tortillas, and cook stirring occasionally, until heated through. Spoon a line down the center of each tortilla, roll up and eat. Add more salsa or hot sauce, if desired.