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Cook hash brown patties as directed on package. Cut each in half; keep warm.
Mix flour, Breakfast Seasoning and 1/2 teaspoon of the salt in shallow dish. Lightly coat chicken in flour mixture, dip in milk, then coat again with flour mixture.
Pour oil into large deep skillet, filling no more than 1/3 full. Heat to 325°F on medium heat. Add chicken, cook, turning occasionally, until browned and cooked through. Drain on paper towels; keep warm.
Melt butter in same skillet on medium heat. Break eggs into pan, one at a time, keeping each separate. Cook in batches, if necessary. Cook about 3 minutes or until whites are mostly solid. Remove pan from heat. Cover and let stand 3 minutes or until whites are set and yolks are still runny. Season with remaining 1/4 teaspoon salt and additional Breakfast Seasoning, if desired.
For each taco, place 1 tortilla on plate. Top with chicken, hash brown patty and an egg.