Egg and Hash Brown Tacos

Breakfast for dinner!!!

Egg and Hash Brown Tacos
(from the Food Network Magazine October 2011 issue)
Ingredients:
2 tablespoons butter
2 cups frozen shredded hash browns
1/2 cup small onion finely chopped
1/2 teaspoon ground cumin
1 15oz can black beans, drained and rinsed
1/2 cup prepared salsa
8 large eggs
salt and pepper
1/2 cup shredded monterey jack cheese
8 6-inch flour tortillas, warmed
1 avocado to top tacos
1 cup fresh cilantro
Directions:
Heat the butter in large skillet over medium heat.  Add hash brown and cook until golden brown (about 15 minutes).  Heat some butter in a small saucepan over medium-high heat and add onion and cumin cook for 5 minutes.  Add salsa and cook until heated through (about 2 minutes).  Lightly beat eggs in bowl with salt and pepper to taste.  Pour in skillet with hash browns and cook until eggs are almost set (about 2 minutes).  Stir in half cheese and cook for about 1 more minute.  Place in tortillas and add toppings.