Rustic Potato Tacos
Courtesy of Lamb Weston

1 lb. IQF hash brown potatoes, frozen
1/3 c. drawn butter, divided
1 tsp. cumin, divided
1 tsp. chili powder, divided
salt and freshly ground pepper, to taste
4 oz. cheddar cheese, shredded
4 oz. pepper jack cheese, shredded
4 medium green onions, white and green parts without ends, finely chopped
1 lb. pork, cut in strips
1 medium yellow onion, sliced 1/4-inch thick and cut in half
12 leaves green-leaf lettuce, cleaned and separated
12 taco shells, store bought or fry your own corn tortillas
3/4 c. freshly prepared tomato salsa

Preheat griddle to 350º and cook hash browns in half the drawn butter (or in 350º deep fryer) until extra crispy. Season with half the cumin, chili powder, salt, and pepper, then remove and toss with cheeses and green onions. Cook pork separately on griddle in remaining drawn butter with yellow onion slices and season with remaining cumin, chili powder, salt, and pepper. Place one lettuce leaf per taco shell, add pork and onions, then hash brown and cheese mixture. Top with salsa.

Chef’s Tip: Garnish with guacamole and sour cream.
Servings: 12 Tacos

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