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In the realm of breakfast dishes, few recipes can rival the heartiness and flavor of a well-prepared breakfast hash. Enter the Spicy Taco Potato Breakfast Hash – a delicious fusion of classic breakfast elements and bold, zesty taco flavors. This dish is not only satisfying but also versatile, allowing for adaptations to meet various dietary preferences. Packed with nutritious ingredients, it’s a perfect choice for a family breakfast or a weekend brunch with friends. In this article, we will explore the origins of breakfast hashes, delve into the vibrant ingredients that make this dish a standout, and provide a step-by-step guide to creating your own Spicy Taco Potato Breakfast Hash.

Spicy Taco Potato Breakfast Hash

Discover the mouthwatering Spicy Taco Potato Breakfast Hash, a delightful fusion of hearty breakfast ingredients and bold taco flavors. This dish is versatile, accommodating various dietary preferences with options for meat, plant-based proteins, and an array of vibrant vegetables. Packed with nutritious ingredients, it's perfect for family breakfasts or brunches with friends. Learn the step-by-step recipe and customize it to elevate your breakfast experience. Enjoy a flavorful start to your day!
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Ingredients
  

4 medium russet potatoes, diced into small cubes

1 lb ground beef or crumbled plant-based meat

1 small onion, chopped

1 red bell pepper, diced

1 jalapeño, finely chopped (remove seeds for less heat)

3 cloves garlic, minced

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust for heat preference)

Salt and black pepper to taste

4 large eggs

2 tablespoons olive oil

¼ cup fresh cilantro, chopped (for garnish)

1 avocado, diced (for topping)

Sliced jalapeños (optional, for garnish)

Salsa or hot sauce (for serving)

Instructions
 

Prep the Potatoes: Start by washing and peeling the russet potatoes. Dice them into small cubes for even cooking. Place them in a pot of salted water and bring to a boil. Cook for about 5-7 minutes until they are just tender but not fully cooked. Drain and set aside.

    Cook the Meat: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef (or plant-based meat) and cook until browned, breaking it up with a spatula, about 5-7 minutes. Drain excess grease if necessary and season with salt, pepper, chili powder, cumin, smoked paprika, and cayenne pepper. Stir to combine and cook for another minute. Remove the meat from the skillet and set aside.

      Sauté Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion, red bell pepper, and jalapeño. Sauté for about 3-4 minutes, or until the vegetables are softened. Include the minced garlic and cook for an additional 30 seconds, until fragrant.

        Add the Potatoes: Toss the par-cooked potatoes into the skillet with the sautéed vegetables. Stir well to combine and cook for about 10-12 minutes over medium heat, stirring occasionally, until the potatoes are golden brown and crispy.

          Combine Everything: Return the cooked meat to the skillet, mixing it thoroughly with the potatoes and veggies. Taste and adjust seasonings if necessary.

            Cook the Eggs: In a separate small pan, cook the eggs to your preference (fried, scrambled, or poached). For fried eggs, simply crack them into the heated skillet and cook until the whites are set and yolks remain runny (or cook longer for firmer yolks).

              Serve: Spoon the spicy taco potato hash onto plates, top each serving with a cooked egg, diced avocado, and fresh cilantro. Add sliced jalapeños if you like more heat and serve with salsa or hot sauce on the side.

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