Go Back
In recent years, breakfast hash recipes have surged in popularity, captivating food lovers with their hearty, satisfying nature and endless possibilities for customization. The beauty of a breakfast hash lies in its ability to combine various ingredients into a single, flavorful dish, making it an ideal choice for busy mornings or leisurely brunches. Among these delightful variations, Mini Taco Breakfast Hash Stacks stand out as a vibrant and creative option that brings the bold flavors of Mexican cuisine to your breakfast table.

Mini Taco Breakfast Hash Stacks

Start your mornings off right with Mini Taco Breakfast Hash Stacks, a colorful and satisfying dish that combines crispy baby potatoes, savory chorizo, and creamy scrambled eggs. This recipe is not only delicious but also highly customizable, allowing you to adapt the ingredients to suit any dietary preference. Perfect for busy weekdays or leisurely brunches, these stacks are sure to add a burst of flavor to your breakfast routine. Elevate your morning meal with this delightful fusion of Mexican cuisine!
Print Recipe Pin Recipe

Ingredients
  

1 lb baby potatoes, diced

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon chili powder

Salt and pepper, to taste

1 cup cooked chorizo (or your choice of sausage)

6 large eggs

1/4 cup milk

1 cup shredded cheddar cheese

1 avocado, sliced

1/2 cup pico de gallo

Fresh cilantro, for garnish

Tortilla chips, for serving

Instructions
 

Roast the Potatoes: Preheat your oven to 400°F (200°C). In a mixing bowl, combine the diced baby potatoes with olive oil, garlic powder, onion powder, chili powder, salt, and pepper. Toss until the potatoes are evenly coated. Spread them out in a single layer on a baking sheet and roast for 25-30 minutes, stirring halfway through, until they are golden brown and crispy.

    Cook the Chorizo: While the potatoes are roasting, heat a skillet over medium heat. Add the cooked chorizo and sauté for 5-7 minutes or until it is browned and cooked through. If there is excess grease, carefully drain it and set the chorizo aside.

      Whisk the Eggs: In a medium-sized bowl, whisk together the eggs and milk until well combined. Season with a pinch of salt and pepper to taste.

        Scramble the Eggs: Using the same skillet that held the chorizo, pour in the egg mixture. Cook over low heat, gently stirring with a spatula until the eggs are softly scrambled and set to your desired level of doneness. Once done, remove the skillet from heat and gently fold in the cooked chorizo.

          Assemble the Stacks: To create your mini stacks, take a crispy potato piece as the base and layer it with a spoonful of the chorizo and scrambled egg mixture. Sprinkle a generous amount of shredded cheddar cheese on top, then finish with another potato piece to form your mini stack. Repeat this process until all ingredients are used up.

            Melt the Cheese: Place the assembled stacks back onto the baking sheet and return them to the oven for about 5 minutes, or until the cheese is melted and bubbly.

              Serve: Carefully transfer the mini taco stacks to serving plates. Garnish each stack with slices of avocado, a dollop of pico de gallo, and a sprinkle of fresh cilantro. Serve alongside tortilla chips for an added crunch!

                Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4