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Breakfast is often heralded as the most important meal of the day, setting the tone for our energy levels and mood. As mornings can be rushed and chaotic, it’s essential to have a go-to breakfast option that is both satisfying and delicious. Enter Mini Breakfast Hash Tostadas, a vibrant and hearty dish that blends the comforting elements of a breakfast hash with the satisfying crunch of tostadas. This innovative breakfast option is not only easy to prepare but also offers a delightful combination of flavors and textures that can elevate your morning routine or brunch gatherings.

Mini Breakfast Hash Tostadas

Discover the perfect breakfast solution with Mini Breakfast Hash Tostadas! This innovative dish combines crispy corn tostadas with a hearty hash made from potatoes, bell peppers, onions, eggs, and optional chorizo for a flavorful kick. Easy to prepare and packed with nutrients, these tostadas bring a delightful crunch to your mornings or brunch gatherings. Explore vibrant flavors and textures while enjoying a nutritious start to your day with this crowd-pleasing recipe that’s sure to impress!
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Ingredients
  

4 small corn tostadas

1 cup diced potatoes (peeled and cubed)

1/2 cup diced bell peppers (any color you like)

1/2 cup diced onion

4 large eggs

1/2 cup cooked chorizo (optional, for added flavor)

1/2 teaspoon smoked paprika

1/4 teaspoon ground cumin

Salt and freshly ground black pepper to taste

1/2 cup shredded cheese (cheddar, pepper jack, or your favorite)

1/4 cup chopped fresh cilantro

1 ripe avocado, sliced

Hot sauce (for serving, optional)

Instructions
 

Prepare the Potatoes: In a medium saucepan, bring salted water to a boil. Add the diced potatoes and cook for about 10 minutes, or until just tender but not falling apart. Drain well and set aside to cool slightly.

    Sauté the Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and bell peppers to the skillet. Sauté for about 5 minutes, stirring occasionally, until the vegetables are soft and fragrant.

      Combine Hash Ingredients: To the skillet, add the drained potatoes. Sprinkle in the smoked paprika, ground cumin, salt, and freshly ground black pepper. If using, stir in the cooked chorizo. Cook the mixture for an additional 5-7 minutes, stirring occasionally, until the potatoes are crispy and everything is well combined. Remove the skillet from heat.

        Cook the Eggs: In a separate non-stick skillet, add a drizzle of oil and heat over medium heat. Crack the eggs gently into the pan and cook to your preference: sunny-side up for a runny yolk or over-easy for a firmer yolk.

          Assemble the Tostadas: On a serving platter, lay out the corn tostadas. Top each tostada generously with the breakfast hash mixture, ensuring an even distribution of ingredients.

            Add the Egg: Carefully place one fried egg atop each tostada. If desired, allow the yolk to remain runny, enhancing the dish's richness.

              Finish with Toppings: Garnish each tostada with fresh cilantro and a few slices of creamy avocado. Drizzle with hot sauce to give each bite a delightful kick.

                Serve and Enjoy: These mini breakfast hash tostadas are perfect for serving warm at breakfast or brunch! Delight in this hearty dish with friends and family, ensuring a smile on everyone's face.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4