I recently hosted and completed a 7-day Mary’s Mini Challenge. I made hash browns and came up with the idea to try to use them as a taco shell. Much to my surprise and delight, my experiment worked beautifully! During the challenge, I filled my hash brown tacos with greens, and a tasty baked cubed potatoes with pan-fried onion, peppers and salsa.
I was so excited to test my hash brown tacos with different fillings after the challenge, and using my refried beans with potato cheese sauce has been my favourite filling thus far! I’ve included recipes for the hash brown taco shells, refried beans, and potato cheese sauce below.
I love to grill my hash browns using the Cuisinart Griddler (Amazon Affiliate Link), but they can also be baked in the oven. Serve tacos filled with with refried beans, tofu scramble, buffalo tempeh or any other taco filling you enjoy!
Hash Brown Tacos (WFPB, Oil Free Vegan)
By: Meg Gray
Plant Fit Meg
Ingredients
- 4 cups shredded potatoes (I usually grate the potatoes with a box grater, but you could also shred them in a food processor)
- 2 tsp chili powder (or smoked paprika)
- 1 tsp garlic powder
- 1 tsp onion powder
Directions – Cuisinart Griddler
- Set Griddler to “Grill. Panini” setting.
- Set temperature setting on the line between “High” and “Sear”
- After shredding potatoes, squeeze out excess moisture with a towel or paper towels.
- Add all ingredients to a large bowl. Mix thoroughly.
- Spread potato mixture in an even layer.
- Grill 15-20 minutes.
Directions – Oven
- Preheat oven to 350 F. Cover baking sheet with silicone baking mat or parchment paper.
- After shredding potatoes, squeeze out excess moisture with a towel or paper towels.
- Add all ingredients to a large bowl. Mix thoroughly.
- Spread potato mixture into two squares in an even layer on the covered baking sheet.
- Bake 20 minutes.
- Flip and bake another 10 minutes or so.
Meg's Mishmosh Meal: Refried Beans (Oil Free Vegan)
By: Meg Gray
Plant Fit Meg
Ingredients
- 1 can pinto beans (or black beans), drained and rinsed (or about 2 cups cooked)
- 1 cup salsa
- 1.5 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp sliced pickled jalapeños, finely chopped
Directions
- Add all ingredients to pan and mix thoroughly.
- Warm over medium-high heat 5-10. minutes, stirring occasionally.
- Once beans have softened, mash to desired consistency.
- If the beans start to get dry, add a splash of water or extra salsa and mix again.
Potato Cheese Sauce
By: Meg Gray
Plant Fit Meg
Dry Ingredients
- 2 cups steamed yellow potatoes
- 4 tbsp nutritional yeast
- 1.5 tsp chili powder
- 1.5 tsp onion powder
- 0.5 tsp cumin
Wet Ingredients
- 2 tbsp salsa
- 2 tsp miso (or 1 tsp tamari or soy sauce)
- 1 tsp apple cider vinegar
- 1 tsp pickled jalapeño juice (optional)
- 1 tsp sliced pickled jalapeños, chopped (optional)
- 1-1.5 cup water (start with 1 cup, add more water for desired consistency)
Directions
- Add all dry ingredients to high-speed blender.
- Add all wet ingredients and blend thoroughly until smooth.
- Add more water and blend again to thin the sauce to desired consistency. (*see note)
- Store in the refrigerator.
Notes
- I recommend adding the ingredients in the order listed. Adding the potatoes first will result in a smoother consistency.
- Cheese sauce will thicken after sitting and refrigeration. Add a bit of water and stir to thin as desired.
- Enjoy as a dip with veggies, pita bread, or chips. Use as a topping for veggies, nachos, tacos, burritos, salads, sandwiches, and more!
Plant Fit Meg 