The title sounds like click-bait. How does one combine three of the world’s greatest food words: “breakfast”, “smash burgers”, AND “tacos” and do all of them justice? We are here to tell you it’s actually really simple and you will want to do this every weekend.
First step to making these tacos is to preheat your flat top to between 350°F-450°F. Next, take your breakfast sausage and roll it into 2oz balls. While sausage is delicious, you don’t want the balls any larger, because you need to get them very thin while they’re cooking in order to make sure they get nice and crisp.
If you’re using dehydrated hash browns like us, you want to get those rehydrated. Follow the package instructions, but it should only take about 15 minutes to get them ready. You can do make these tacos with any hash browns though, so if all you have are frozen ones, get them defrosting.
Once your flat top is hot, begin buttering one section of your griddle. Add your hash browns to the melted butter and just let them cook. They are pretty self-sufficient. Once they’re crispy, flip them over, but mostly you can just let them cook while you make the rest of the taco.
Place one of your sausage balls on the griddle, right over a burner, and cover it with a taco tortilla. Lay some parchment paper over the tortilla and smash it down with your smash burger tool. Use your muscles, we want the sausage to be nice and thin. Bonus points if you get the sausage to peek out from the tortilla.
Let it cook for a few minutes. Pork sausage has a ton of fat and we want some of it to render out onto the flat top so when we flip the tortilla, that fat toasts the outside of the tortilla. Once it’s ready, flip the tortilla over to crisp it up and finish cooking the sausage.
While the taco continues to cook, check on your hash browns and flip them. Then, crack an egg right on the flat top. Fry the egg over easy, or to whatever doneness you prefer.
When your egg is fried and ready, check those hash browns and it’s time start assembling. Remove the taco from the flat top and plate it, sausage side up. Add those crispy hash browns for texture and then slap the egg on top. Drool a little.
But wait! There’s more! Add generous amounts of your homemade pico de gallo (see recipe card below) and sprinkle on some cotija cheese.
Time to dig in! When we made these, we served them to the 9 Grilling Dad kids, and while some of them skipped the pico, we definitely could have doubled the recipe and still not had leftovers.
Can you blame them?
Jump to Section
Breakfast Smash Burger Tacos
Ingredients
- 2 lbs ground sausage rolled into 2 oz balls
- 1 4.2oz carton Idaho Spuds dehydrated hashbrowns
- Tbsp butter
- 16 taco tortillas
- 16 eggs
- 1/2 cup cotija cheese
Pico de gallo
- 1/2 jalapeño seeded (optional)
- 3 tomatoes diced
- 1/4 medium sized onion finely chopped
- cilantro to taste
- salt to taste
- 1 tsp lime juice
Instructions
- Rehydrate the hash browns according to the package directions.
- Divide the uncooked sausage into 2 oz. sections and roll into balls.
- Remove the seeds and dice 1/2 a jalapeño. Finely chop the onion. Remove the seeds from the tomatoes and dice. Chop the cilantro and mix together with the tomatoes, onion and jalapeño. Set aside.
- Preheat your flat top to between 350°-450°F.
- Grease one section of the flat top with butter. Spread the rehydrated hashbrowns on the melted butter. Allow these to crisp while cooking the rest of the taco. Make sure to flip when one side is done for even cooking.
- Place one of the sausage balls on the flat top over a burner and cover with a taco tortilla. Use the smash burger tool and a piece of parchment paper to flatted the sausage ball under the tortilla.
- Allow to cook for a few minutes until the sausage has cooked and some of the fat has rendered out. Then flip the sausage and tortilla over and allow to brown. Place the smash burger tool on top of the sausage to keep it flat against the grill.
- Crack an egg on the flat top and fry it until it's over easy.
- Plate the taco and sausage and add a serving of hash browns once crispy. Top with the fried egg and break the yolk. Add a generous serving a pico de gallo and cotija cheese.
- ENJOY!
