Breakfast Tacos
By Mary McDougall
Serves: 4
Prep Time: 5 min
Cook Time: 20 min
Ingredients
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 whole wheat tortillas
Directions
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.
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