Dinner

Easy Crispy Potato Tacos Recipe

BySana Jeannette December 22, 2025December 22, 2025

Introduction

These easy crispy potato tacos are a flavorful and satisfying vegetarian option perfect for any meal. Combining seasoned hash browns with fresh toppings, they come together quickly for a delicious handheld treat.

The image shows a soft, light-colored tortilla topped with grilled, golden-brown seasoned chicken pieces as the first layer, scattered lightly with some shredded yellow and white cheese. Over the chicken and cheese, there is a generous layer of shredded green lettuce, mixed with small chunks of bright red tomato, sliced green onions, and fresh cilantro leaves. A thick, white sour cream is drizzled in a zigzag pattern across the top, adding a smooth texture contrast. The wrap lies on a white marbled surface with a hint of a red and beige checkered cloth in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz diced frozen hash brown potatoes
8 fajita size tortillas

1 packet taco seasoning
2 tablespoons vegetable oil or olive oil

1/2 cup shredded cheese
1/2 cup green onions, chopped

1/2 cup Roma tomatoes, chopped
1/2 cup shredded lettuce
Sour cream (optional)

Cilantro (optional)

Instructions

Step 1: Chop the lettuce into shreds, dice the tomatoes into chunks, and slice the green onions. Set all the prepared vegetables aside.
Step 2: Heat the oil in a large skillet over medium heat, then add the frozen hash brown potatoes along with the taco seasoning. Stir well to coat all the potatoes evenly.

Step 3: Cook the potatoes for 15 to 20 minutes, stirring frequently. They are ready when they are hot in the middle, tender, and have developed a crispy texture.
Step 4: Fill each tortilla with about 1/3 cup of the crispy potatoes, then top with shredded cheese, shredded lettuce, diced tomatoes, and any optional extras like sour cream or cilantro.
Step 5: Serve the potato tacos immediately while warm and enjoy!

Tips & Variations

For extra crispiness, press the potatoes gently in the pan and avoid overcrowding to allow them to brown evenly.
Substitute shredded cheddar with pepper jack cheese for a spicy twist.
Add a squeeze of lime and a dash of hot sauce to enhance the flavors.

Use corn tortillas instead of flour for a gluten-free option.

Storage

Store leftover crispy potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to maintain the crisp texture. Tortillas and toppings are best fresh but can be stored separately in the fridge for a day or two.

How to Serve

Two soft white flour tortillas lie flat on a white square plate set on a white marbled surface. Each tortilla is filled with a bottom layer of small, browned grilled chicken pieces, followed by a layer of shredded yellow cheese. On top, there is a layer of chopped fresh green lettuce and diced red tomatoes. Bright green sliced scallions and fresh cilantro leaves are scattered over, and each taco is drizzled with white sour cream in a zigzag pattern. To the side, there is a small white bowl filled with red chunky salsa and a small bunch of fresh cilantro on the surface. A colorful plaid cloth is partially visible in the top corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potatoes instead of frozen hash browns?

Yes, peel and dice fresh potatoes into small cubes, parboil for a few minutes to soften, then season and cook as directed for best results.

How can I make these tacos vegan?

Use a plant-based cheese or omit the cheese altogether. Replace sour cream with vegan or cashew-based alternatives, and ensure the tortillas do not contain animal products.