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Breakfast has long been hailed as the most important meal of the day, and for good reason. A great breakfast sets the tone for the day, providing the energy and nutrients needed to tackle whatever lies ahead. Among the vast array of breakfast options, the versatility of tacos stands out. From breakfast burritos to breakfast tacos, these handheld delights can be filled with a myriad of ingredients, making them endlessly customizable. Enter the Mini Taco Breakfast Hash Stacks—an innovative dish that marries the beloved elements of a hearty breakfast with the playful concept of taco stacking.

Mini Taco Breakfast Hash Stacks

Discover the tasty world of Mini Taco Breakfast Hash Stacks, the perfect way to kick-start your day! These delightful stacks combine creamy Yukon Gold potatoes, savory chorizo or breakfast sausage, vibrant bell peppers, and fluffy scrambled eggs for a truly satisfying breakfast experience. Easy to customize, they’re ideal for brunch gatherings or solo indulgence. With fresh toppings and a burst of flavor, they promise to impress at any table. Get ready to elevate your breakfast routine!
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Ingredients
  

1 large Yukon gold potato, diced

1 red bell pepper, diced

1 small onion, diced

1 cup cooked chorizo or breakfast sausage, crumbled

6 large eggs

1/2 cup milk

1 tsp taco seasoning (store-bought or homemade)

Salt and pepper to taste

1 cup shredded cheddar cheese

1 avocado, sliced

1/4 cup fresh cilantro, chopped

Corn tortillas (mini size, about 6 for stacking)

Salsa for serving

Instructions
 

Cook the Hash Base:

    - In a large skillet over medium heat, add a splash of oil. Once hot, add the diced potatoes and cook for about 10-12 minutes, stirring occasionally, until they’re crispy and golden brown.

      Add Veggies:

        - Add the diced bell pepper and onion to the skillet with the potatoes. Continue to cook for another 5-7 minutes until the veggies are tender.

          Incorporate the Meat:

            - Stir in the cooked chorizo or breakfast sausage, allowing it to heat through for about 3 minutes. Sprinkle in the taco seasoning, salt, and pepper, combining everything thoroughly.

              Prepare the Eggs:

                - In a separate bowl, whisk together the eggs, milk, and a pinch of salt and pepper. Pour this mixture into the skillet over the hash mixture. Stir gently until the eggs are scrambled and just set (around 3-4 minutes).

                  Assemble the Stacks:

                    - Heat the mini corn tortillas in a separate pan until warm and pliable. Place a tortilla on a serving plate, then spoon a generous layer of the hash mixture onto it. Add a sprinkle of cheddar cheese on top. Repeat this with another tortilla and layer more hash, followed by cheese. Top with a final tortilla to create a stack.

                      Finishing Touches:

                        - Repeat the stacking process for additional servings. Once all stacks are prepared, garnish each with fresh avocado slices and chopped cilantro. Serve warm with salsa on the side for drizzling.

                          Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 3-4 stacks