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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Korean >> Korean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil		tablespoons	divided	-	-	-	-
corn tortilla	12			-	-	-	-
potato	1	package	Shredded	-	-	-	-
barbecue sauce	1	cup	bottled	418.32	46.6626	32.8431	11.0058
sauerkraut	1 1/4	cups	drained	33.725	7.597	1.6152	0.2485

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.