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hand holding a delicious smash burger taco

Breakfast Smash Burger Tacos

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Servings: 16 tacos
Ingredients Method

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

Method
 

  1. Rehydrate the hash browns according to the package directions.
  2. Divide the uncooked sausage into 2 oz. sections and roll into balls.
  3. 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.
  4. Preheat your flat top to between 350°-450°F.
  5. 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.
  6. 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.
  7. 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.
  8. Crack an egg on the flat top and fry it until it's over easy.
  9. 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.
  10. ENJOY!