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Breakfast is often referred to as the most important meal of the day, and for good reason. A nutritious breakfast sets the tone for the day ahead, providing the energy and nutrients needed to tackle your daily tasks. Among the myriad of breakfast options available, the Mini Breakfast Hash Tostadas stand out as a delightful and innovative choice. This recipe combines traditional breakfast staples into a fun, finger-food format that is not only satisfying but also visually appealing.

Mini Breakfast Hash Tostadas

Start your day off right with these delicious Mini Breakfast Hash Tostadas! These crunchy corn tortillas are topped with seasoned potatoes, colorful veggies, protein-packed scrambled eggs, and optional chorizo for a hearty meal. Perfect for brunch or a quick breakfast, you can easily customize them to suit your taste. With a combination of textures and flavors, these tostadas are not just visually appealing but also nutritious, making every bite a delightful experience.
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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:

    Start by boiling the diced potatoes in salted water for about 8-10 minutes or until tender. Drain and set aside.

      Sauté the Veggies:

        In a large skillet, heat the olive oil over medium heat. Add diced onion and cook for 2-3 minutes until translucent. Then, add the red and green bell peppers, and sauté for another 3-4 minutes.

          Add the Potatoes:

            Add the boiled potatoes to the skillet with the sautéed veggies. Sprinkle in the ground cumin, and season with salt and pepper. Stir everything together, and let it cook for an additional 5 minutes, allowing the flavors to blend and the potatoes to get slightly crispy.

              Cook the Chorizo (if using):

                If you’re adding chorizo, push the veggie-potato mixture to the side of the skillet and add the chorizo to the empty space. Cook until browned, then mix it in with the veggie-potato hash.

                  Scramble the Eggs:

                    In a bowl, whisk the eggs and season with salt and pepper. Pour the eggs into the skillet over the hash. Allow the eggs to set for a minute or so before gently scrambling it all together until the eggs are cooked to your liking.

                      Assemble the Tostadas:

                        Lightly warm the corn tostadas in a separate skillet or in the oven until just crispy. Top each tostada generously with the breakfast hash mixture. Sprinkle with shredded cheese that will melt from the warmth of the hash.

                          Garnish and Serve:

                            Top each tostada with fresh cilantro, avocado slices if desired, and a drizzle of hot sauce for an extra kick. Serve immediately while hot.

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