Korean Barbecue Potato Tacos With Quick Kimchi #5FIX

Total Time
20mins
Prep 5 mins
Cook 15 mins

5-Ingredient Fix Contest Entry

Ingredients Nutrition

  • vegetable oil, for frying tortilla, plus 2 tablespoons vegetable oil, divided
  • 12 corn tortillas
  • 566.99 g package Simply Potatoes® Shredded Hash Browns
  • 236.59 ml bottled korean barbecue sauce
  • 295.73 ml sauerkraut, drained

Directions

  1. Pour oil to a depth of about 1/2 inch into a small nonstick skillet and heat over medium-high heat until hot. Fry tortillas one at a time, just until soft, about 15-25 seconds, then remove to a paper towel lined plate to drain.
  2. Heat 2 tablespoons vegetable oil in a large non-stick skillet over medium-high heat until hot. Add hash browns to the skillet and spread in an even layer, pressing down lightly with spatula. Cook for 6 to 7 minutes or until golden brown on the bottom. Stir with spatula and cook until golden brown and tender. Turn off heat and stir in barbecue sauce until potatoes are evenly covered.
  3. Fill each tortilla with some of the potato mixture, then top with a spoonful of sauerkraut. 12 tacos.
Most Helpful

5 5

What a wonderful recipe!! A great combination of only 5 ingredients!!! DELICIOUS!!