These hash brown quesadillas are everything breakfast on the go needs to be! Prepare yourself for the greatest breakfast on the go since the breakfast wrap! A taco shell made of crispy potato "noodles" and stuffed with gooey cheese, creamy avocado and golden eggs.
Print

Gluten Free Quesadillas with Hash browns, Whole Eggs and Cheese

These gluten free quesadillas are everything breakfast on the go needs to be! Prepare yourself for the greatest breakfast on the go since the breakfast wrap! A taco shell made of crispy potato "noodles" and stuffed with gooey cheese, creamy avocado and golden eggs.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 servings
Calories 168kcal
Author Mila Furman

Ingredients

  • 2 large Russet Potatoes washed
  • 12 eggs
  • 3/4 cup shredded Cheddar cheese
  • 2 avocados each cut in half and sliced
  • minced dry onion used for seasoning
  • salt and pepper to taste
  • cooking oil as needed
  • cilantro for garnishing

Instructions

  • With your spiralizer, create spirals of the potatoes and place on a sheet pan with a towel. The best part about spiralizing is that it will not break apart the potatoes as much as shredding does, so you will not get much moisture seeping out of the potatoes. But just in case I like to place the potatoes on the towel to absorb any liquid. The more liquid, the less crispy goodness you will get.
  • Oil your pan with a brush.. ( You may need more oil for cooking as the potatoes soak up the oil)
  • Stick some potato spirals in the pan, season with salt, pepper and dried minced onion. Then wait 4 minutes. As they are cooking, smush them down so the starches started coming out and they started fusing together as they cook. This part is CRUCIAL. You may also need to add a tad more oil to the pan. Do so adding in about a teaspoon at a time.
  • I was able to flip the whole darn thing because of my mad chef skills. But you can just as easily flip it with just one large spatula.
  • Wait 2 minutes while smushing just a tad and then add in your avocado, egg and cheese. In that order. The cheese will melt into all the nooks and crannies. And the avocado acts as a bumper for the egg so it would not roll out to the front.
  • Don’t forget to season the egg with salt and pepper
  • Carefully close the quesadilla and… PUT A LID ON IT. I did not want a particularly runny egg because these are supposed to be ON THE GO. So I closed it with a lid, just like I do with my perfect over easy eggs. This will create a steam and will cook the eggs quicker. But do not worry, it will not create enough steam to make the hash browns soggy.
  • You will want to turn the quesadilla once more… but make sure you turn it with the seam side facing down. Just like in the picture.
  • Remove from pan and place on a paper towel or on a parchment paper. Garnish with cilantro and enjoy.

Notes

1. You can easily make this vegan by eliminating the egg and substituting the cheese with vegan cheese of your choice.
2. You will want to use good ole Russet potatoes for this recipe because they are the starchiest and therefore crisp up the best. Resulting in a much crispier and more "fused" together quesadilla.
3. If you have any spirals left over, place them completely submerged in water and put into the fridge for up to 3 days. Feel free to make more quesadillas, hash browns or perhaps a hash brown casserole. Or get fancy and try out my hash brown tostadas.
4. These heat up in the microwave quite nicely. Initially they may be a bit soggy, but if you let them rest for 2-3 minutes they will become nice and crispy again. Perfect to make ahead the night before and grab and go.
5. Nutritional information should only be used as a guide.

Nutrition

Calories: 168kcal | Carbohydrates: 10g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 202mg | Sodium: 56mg | Potassium: 337mg | Fiber: 2g | Vitamin A: 7.6% | Vitamin C: 6.5% | Calcium: 8.3% | Iron: 5.7%