Copycat Taco Bell Naked Egg Taco - cooking recipe

Ingredients

2 cups frozen hash browns, chunky cut (about 1-inch chunks)
Fiesta Seasoning Oil
2 tablespoons vegetable oil
1 teaspoon sweet paprika
1 teaspoon chili powder
1/8 teaspoon cumin
1/8 teaspoon garlic powder
6 large eggs
1 (6 ounce) can cooking spray
1 (15 ounce) can nacho cheese sauce
1/4 cup cheddar cheese, shredded
1/4 cup pico de gallo, if desired

Preparation

Make 2 cups of frozen hash browns according to package directions. Mid-way through cooking, toss potatoes with Fiesta Seasoning Oil. Set cooked potatoes aside.
In a small microwave safe bowl heat 1 cup nacho cheese sauce, set aside.
Make naked egg shells:
Heat oven to 400\u00b0F Into a medium bowl crack eggs making sure not to break yorks. Liberally coat a 12-inch skillet with cooking spray. Heat skillet over medium-high. Carefully pour eggs into skillet, spacing out evenly; cook eggs undisturbed until egg whites bubble and begin to become opaque 2 to 3 minutes. Transfer skillet to heated oven. Cook until eggs are cooked in the center but not well done 6 to 8 minutes. Using a towel to protect your hand remove skillet from oven.
Loosen edges of eggs from pan with a silicone spatula. Invert eggs onto a cutting board. Using a 4 1/2 - inch round pastry cutter, or a sharp knife and a small plate, cut two rounds from the cooked eggs.
Dividing between both Copycat Taco Bell Naked Egg Tacos; fill with Fiesta Potatoes, warmed nacho cheese sauce, and shredded cheddar cheese. Top with pico de gallo if desired.