Go Back
Breakfast is often hailed as the most important meal of the day, and for good reason. A hearty, nutritious start can set the tone for everything that follows. Enter the Mini Taco Breakfast Hash Stacks—a vibrant and flavorful dish that reimagines traditional breakfast fare. This recipe brings together a delightful medley of ingredients, including crispy potatoes, savory chorizo, and perfectly cooked eggs, making it an ideal choice for any meal of the day. Whether you're rushing out the door in the morning or enjoying a leisurely brunch with family and friends, these Mini Taco Breakfast Hash Stacks are both convenient and satisfying.

Mini Taco Breakfast Hash Stacks

Elevate your breakfast with Mini Taco Breakfast Hash Stacks! This colorful dish features crispy potatoes, savory chorizo, and perfectly cooked eggs, creating a flavorful twist on traditional breakfasts. Perfect for any meal, these stacks can be customized to suit your tastes with fresh vegetables, cheese, and toppings like avocado. Easy to prepare and visually stunning, they're both nutritious and satisfying, making them an ideal choice for busy mornings or weekend brunch gatherings. Enjoy this versatile recipe that promises to awaken your palate!
Print Recipe Pin Recipe

Ingredients
  

1 large potato, peeled and diced

1/2 bell pepper, diced (any color)

1/4 cup onion, finely chopped

1/2 cup cooked chorizo (or any sausage of your choice)

4 large eggs

1/2 tsp ground cumin

1/2 tsp paprika

Salt and pepper to taste

Olive oil for frying

6 small corn tortillas

1/2 cup shredded cheddar cheese

1 avocado, sliced

Fresh cilantro, chopped (for garnish)

Salsa (optional for serving)

Instructions
 

Prepare the Hash Base: Heat a large skillet over medium heat and add a drizzle of olive oil. Once hot, add the diced potatoes and cook for about 5-7 minutes until they begin to soften and brown. Stir occasionally to prevent sticking.

    Add Veggies and Sausage: Once the potatoes are slightly crisp, add the diced bell pepper and onion to the skillet. Cook for an additional 3-4 minutes until the onions are translucent. Then stir in the cooked chorizo along with the ground cumin, paprika, salt, and pepper. Cook for another 2-3 minutes until everything is heated through.

      Cook the Eggs: In a separate small non-stick pan, add a bit more olive oil and heat over medium-low. Crack the eggs into the pan and cook sunny-side up or over-easy, as desired, seasoning them lightly with salt and pepper.

        Prepare the Tortillas: While the eggs are cooking, wrap the corn tortillas in a damp paper towel and microwave them for about 30 seconds until warm and pliable.

          Assemble the Stacks: On a plate, layer one warm tortilla, followed by a generous scoop of the potato and chorizo hash. Sprinkle some shredded cheddar cheese on top of the hash. Layer another tortilla on top, followed by one cooked egg.

            Finishing Touches: Add a couple of avocado slices on top of the egg and garnish with fresh cilantro. If desired, serve with salsa on the side.

              Serve and Enjoy: Repeat the assembly for the remaining ingredients to create additional stacks. Serve warm and enjoy this delightful twist on a breakfast classic!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 3 servings