Korean Barbecue Potato Tacos With Quick Kimchi 5fix

5-ingredient fix contest entry

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.

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.

Fill each tortilla with some of the potato mixture , then top with a spoonful of sauerkraut.

12 tacos.

vegetable oil, corn tortillas, simply potatoes shredded hash browns, barbecue sauce, sauerkraut