Crispy Parmesan Hashbrown Tacos

Ingredients: The ingredient amounts are for one servings.

• Hashbrowns 2
• Avocado 40g or 1.4oz
• Cottage Cheese 20g or 0.7oz
• Egg 2
• Honey 1 tsp
• Chives 1 tsp, chopped
• Parsmesan 10g or 0.35oz

Instructions:

Lay out a sheet of non-stick baking paper. Sprinkle the 5 g (0.2 oz) of grated
Parmesan into two separate piles on the paper. Place one defrosted hashbrown
on top of each Parmesan pile. Place another sheet of baking paper over the top
and use a rolling pin to roll the hashbrowns flat until they form thin, even circles.

Carefully transfer the flattened hashbrowns (still on the bottom baking paper if
needed) into the air fryer basket. Bake at 200°C (392°F) for approximately 10
minutes. Cook until the cheese has formed a golden crust and the hashbrowns are
crispy and firm enough to hold their shape.

While the shells are baking, scramble your eggs in a non-stick pan until fluffy.
Smash the avocado in a small bowl with a pinch of salt.

Remove the crispy hashbrown shells from the air fryer. Spread the smashed
avocado onto each shell. Add a dollop of cottage cheese followed by the warm
scrambled eggs. Finish with a light drizzle of honey and a sprinkle of fresh chives.