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If you're looking to elevate your breakfast game, the Mini Taco Breakfast Hash Stacks are an innovative and satisfying option that combines the best of breakfast flavors with a fun, stackable presentation. This dish is not only visually appealing but also packed with a variety of textures and tastes that will leave you craving more. Imagine starting your day with crispy potatoes, savory meat, fluffy eggs, and fresh toppings, all layered into delightful stacks that are as delicious as they are fun to eat.

Mini Taco Breakfast Hash Stacks

Start your day with a twist on breakfast favorites by making Mini Taco Breakfast Hash Stacks. This fun dish features layers of crispy Yukon gold potatoes, savory chorizo or breakfast sausage, fluffy scrambled eggs, and vibrant veggies like red bell peppers and onions. It's perfect for brunch with friends or a special family meal, inviting creativity in assembly and toppings. Enjoy the balance of flavors and textures that will leave everyone wanting more.
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Ingredients
  

1 large Yukon gold potato, diced into small cubes

1 red bell pepper, diced

1 small onion, finely 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 ripe avocado, sliced

1/4 cup fresh cilantro, chopped

Corn tortillas (mini size, approximately 6 for stacking)

Salsa, for serving

Instructions
 

Cook the Hash Base:

    - In a large skillet over medium heat, add a splash of oil (such as olive or vegetable oil). Once the oil is hot, add the diced Yukon gold potatoes. Cook for about 10-12 minutes, stirring occasionally, until the potatoes are crispy and golden brown. Adjust the heat as necessary to prevent burning.

      Add Veggies:

        - Stir in the diced red bell pepper and onion into the skillet with the potatoes. Continue to cook for an additional 5-7 minutes until the vegetables are tender and fragrant.

          Incorporate the Meat:

            - Add the crumbled cooked chorizo or breakfast sausage to the skillet, stirring well to combine. Heat through for about 3 minutes. Sprinkle in the taco seasoning, salt, and pepper, mixing until everything is evenly seasoned.

              Prepare the Eggs:

                - In a separate bowl, whisk together the eggs, milk, and a pinch of salt and pepper until fully combined. Gently pour this egg mixture into the skillet over the hash mixture. Stir gently for about 3-4 minutes until the eggs are scrambled and just set, taking care not to overcook.

                  Assemble the Stacks:

                    - Heat the mini corn tortillas in a separate pan over low heat until they are warm and pliable, which makes them easier to stack. Place one tortilla on a serving plate. Generously spoon a layer of the hash mixture onto the tortilla, followed by a sprinkle of shredded cheddar cheese. Top with another tortilla and repeat the layering process, finishing with a final tortilla on top to complete the stack.

                      Finishing Touches:

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

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

                            Presentation Tips: Serve the stacks on colorful, rustic plates and add a small bowl of salsa on the side. You can also drizzle some more cilantro on top of the stacks for an extra pop of color and freshness.