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In recent years, breakfast tostadas have surged in popularity, becoming a favored choice for those seeking a hearty and flavorful morning meal. These deliciously crispy creations offer a delightful departure from traditional breakfast options, allowing for a unique blend of textures and tastes that can be customized to suit individual preferences. Topped with a variety of ingredients, Mini Breakfast Hash Tostadas present a versatile and satisfying dish that is perfect for busy mornings, brunch gatherings, or even a leisurely breakfast at home.

Mini Breakfast Hash Tostadas

Discover the joy of Mini Breakfast Hash Tostadas, a delicious twist on your morning routine! These crispy corn tostadas are the perfect base for a hearty breakfast, topped with flavorful hash made from potatoes, peppers, and your choice of protein. Quick to prepare in under 30 minutes, they are customizable for any dietary preference, making them ideal for busy mornings or leisurely brunches. Elevate your breakfast experience and impress family and friends with this tasty dish!
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Ingredients
  

6 small corn tostadas

2 medium potatoes, diced

1/2 red bell pepper, diced

1/2 green bell pepper, diced

1 small onion, diced

3 large eggs

1/2 cup cooked chorizo (optional)

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

2 tablespoons olive oil

1 teaspoon ground cumin

Salt and pepper to taste

Fresh cilantro for garnish

Avocado slices for topping (optional)

Hot sauce (optional)

Instructions
 

Prepare the Potatoes:

    Begin by placing the diced potatoes in a pot and covering them with salted water. Bring the water to a boil, then reduce the heat and let them simmer for about 8-10 minutes, or until the potatoes are fork-tender. Drain the potatoes and set them aside to cool slightly.

      Sauté the Veggies:

        In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the diced onion and sauté for 2-3 minutes, stirring frequently, until it becomes translucent. Next, add the diced red and green bell peppers to the skillet. Continue to sauté for an additional 3-4 minutes, until the peppers are tender and vibrant.

          Incorporate the Potatoes:

            Gently fold the boiled potatoes into the skillet with the sautéed vegetables. Sprinkle the ground cumin evenly over the mixture, then season with salt and pepper to taste. Stir everything together and cook for an additional 5 minutes, allowing the potatoes to crisp slightly and absorb the flavors.

              Cook the Chorizo (if using):

                If you’re including chorizo, push the potato-veggie mixture to one side of the skillet, creating an empty space. Add the cooked chorizo to this space and cook for 3-4 minutes, stirring occasionally until browned. Mix it together with the veggie-potato hash once cooked through.

                  Scramble the Eggs:

                    Crack the eggs into a mixing bowl and season with a pinch of salt and pepper. Whisk them until well blended. Pour the eggs into the skillet over the hash mixture. Allow the eggs to sit for about a minute, then gently scramble everything together until the eggs are cooked to your preference, being careful not to overcook them.

                      Assemble the Tostadas:

                        Preheat a separate skillet or your oven to warm the corn tostadas until they are just crispy. Once warmed, place a generous scoop of the breakfast hash mixture on each tostada. Top with a sprinkle of shredded cheese, which will begin to melt from the heat of the hash.

                          Garnish and Serve:

                            Finish each tostada with fresh cilantro leaves, avocado slices for creaminess if desired, and a drizzle of hot sauce for some added spice. Serve immediately while the tostadas are hot and the cheese is melty.

                              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 6 servings