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If you’re looking to elevate your breakfast game, Mini Taco Breakfast Hash Stacks are the perfect solution. This delightful recipe not only combines the heartiness of a traditional breakfast with the exciting flavors of tacos, but it also offers a visually appealing dish that is sure to impress. Imagine waking up to a plate filled with layers of crispy potatoes, savory sausage, fluffy eggs, and vibrant toppings—all neatly stacked in a mini corn tortilla.

Mini Taco Breakfast Hash Stacks

Elevate your breakfast with irresistible Mini Taco Breakfast Hash Stacks! This vibrant dish combines crispy Yukon Gold potatoes, savory chorizo or sausage, fluffy eggs, and fresh toppings stacked neatly in mini corn tortillas. Perfect for family brunches or meal prep, these breakfast stacks offer a delightful twist on traditional breakfast hashes, bringing bold taco flavors to your morning routine. Experience a deliciously satisfying and nutritious way to start your day!
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Ingredients
  

1 large Yukon gold potato, diced into small cubes

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 teaspoon taco seasoning (store-bought or homemade)

Salt and pepper, to taste

1 cup shredded cheddar cheese

1 avocado, sliced for garnish

1/4 cup fresh cilantro, chopped for garnish

Mini corn tortillas (about 6, for stacking)

Salsa, for serving

Instructions
 

Cook the Hash Base:

    - In a large skillet, heat a splash of oil over medium heat. Once the oil is hot, add the diced Yukon gold potatoes. Cook for approximately 10-12 minutes, stirring occasionally, until the potatoes are crispy and golden brown on all sides.

      Add Vegetables:

        - Incorporate the diced red bell pepper and onion into the skillet with the potatoes. Sauté the mixture for an additional 5-7 minutes or until the vegetables are tender and fragrant.

          Incorporate the Meat:

            - Gently fold in the cooked chorizo or breakfast sausage with the veggie-potato mix, allowing it to heat through for about 3 minutes. Then, sprinkle in the taco seasoning, along with salt and pepper, mixing everything thoroughly to ensure all flavors combine.

              Prepare the Eggs:

                - In a medium mixing bowl, whisk together the eggs, milk, and a pinch of salt and pepper until fully combined. Pour this egg mixture into the skillet over the hash blend. Stir gently but deliberately until the eggs are well scrambled and just set, which should take around 3-4 minutes.

                  Assemble the Stacks:

                    - Warm the mini corn tortillas in a separate pan over low heat until they are pliable. To assemble each stack, place one tortilla on a serving plate, followed by a generous scoop of the hash mixture. Sprinkle a layer of shredded cheddar cheese over the hash. Top the first layer with another tortilla, repeat the process of adding more hash and cheese, and finish with a third tortilla to complete the stack.

                      Finishing Touches:

                        - Continue the stacking process for additional servings, depending on how many stacks you wish to make. Once all stacks are assembled, garnish each stack with fresh avocado slices and a sprinkle of chopped cilantro. Serve immediately with salsa on the side for drizzling.

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

                            Presentation Tips: Consider serving each stack on a colorful plate with a dollop of salsa atop the stack, and a small bowl of extra salsa on the side for dipping. A lime wedge can also add a fresh touch to the presentation.