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Start your day on a delicious note with Mini Breakfast Hash Tostadas, a dish that brings together the best of breakfast in a single, delightful bite. This vibrant and hearty meal combines classic breakfast staples like eggs, potatoes, and chorizo, all served atop a crispy corn tostada. It's a perfect choice for brunch gatherings or a satisfying morning meal that will leave you feeling energized and ready to tackle the day.

Mini Breakfast Hash Tostadas

Start your day with a burst of flavor with Mini Breakfast Hash Tostadas! These delightful bites combine crispy corn tostadas topped with a savory hash of eggs, chorizo, and fresh veggies. Perfect for busy mornings or brunch gatherings, this easy recipe is packed with taste and nutrition. Follow our easy step-by-step guide to create a vibrant and satisfying meal that will impress your family and friends. Enjoy the perfect crunch in every bite!
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Ingredients
  

8 small corn tostadas

2 medium potatoes, diced

1 cup cooked chorizo or turkey sausage

1 red bell pepper, diced

1 small onion, diced

4 large eggs

1 cup shredded cheddar cheese

1 avocado, sliced

1 cup fresh spinach, chopped

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Olive oil for cooking

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This will be used to warm the tostadas and melt the cheese at the end.

    Cook the Potatoes: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced potatoes, seasoning them generously with salt, pepper, and smoked paprika. Cook for approximately 10-12 minutes, stirring occasionally, until the potatoes are golden brown and tender.

      Add Vegetables: Once the potatoes are nicely cooked, add the diced onion and red bell pepper to the skillet. Sauté these vegetables together with the potatoes for an additional 5 minutes or until they are softened and fragrant.

        Incorporate Chorizo or Sausage: Next, stir in the cooked chorizo or turkey sausage. Allow the mixture to cook together for another 3-5 minutes, ensuring everything is heated through and well combined. Once done, remove the skillet from the heat.

          Scramble the Eggs: In a separate mixing bowl, crack and whisk the eggs with a small pinch of salt and pepper. In a nonstick skillet, heat a splash of olive oil over medium heat, then pour in the eggs. Scramble them gently until just set—don’t overcook. Remove from heat promptly to keep them fluffy.

            Assemble the Tostadas: Take each corn tostada and first layer it with a generous spoonful of the potato-chorizo mixture. Next, add a portion of the scrambled eggs on top. Finish off each tostada with a sprinkling of shredded cheddar cheese and a handful of chopped spinach.

              Warm the Tostadas: Once assembled, place the tostadas on a baking sheet and transfer them to the preheated oven. Bake for about 5-7 minutes or until the cheese has melted and is bubbling.

                Serve: Carefully remove the tostadas from the oven. Top them with slices of avocado and a sprinkle of fresh cilantro for added flavor and color. Serve immediately with lime wedges on the side to add a zesty touch to each bite.

                  Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings

                    Presentation Tips: For an appealing display, arrange the tostadas on a large platter, and sprinkle additional cilantro over the top. Add lime wedges around the platter for a pop of color and easy access.