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Breakfast has long been heralded as the most important meal of the day, setting the tone for our daily activities and fueling our bodies for whatever lies ahead. As culinary trends evolve, the variety of breakfast dishes has expanded to accommodate diverse tastes and preferences. Among the exciting options available today is the mini breakfast hash tostada—a vibrant, versatile dish that elevates traditional breakfast ingredients into a fun and shareable format. With its delightful combination of textures and flavors, this recipe is sure to become a favorite in your morning repertoire, whether you're hosting a weekend brunch or simply craving a satisfying start to your day.

Mini Breakfast Hash Tostadas

Start your mornings off right with Mini Breakfast Hash Tostadas! This vibrant dish combines crispy corn tostadas with diced potatoes, bell peppers, onions, and eggs for a flavorful breakfast that’s perfect for sharing. Customize each tostada with toppings like avocado, cheese, and your favorite hot sauce for an extra kick. Whether it's a brunch with friends or a cozy breakfast for one, this delightful recipe makes for a satisfying and nutritious start to your day.
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Ingredients
  

4 small corn tostadas

1 cup diced potatoes (peeled and cubed)

1/2 cup diced bell peppers (any color)

1/2 cup diced onion

4 large eggs

1/2 cup cooked chorizo (optional)

1/2 teaspoon smoked paprika

1/4 teaspoon cumin

Salt and pepper to taste

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

1/4 cup chopped fresh cilantro

1 avocado, sliced

Hot sauce (for serving)

Instructions
 

Prepare the Potatoes: In a medium saucepan, boil diced potatoes in salted water for about 10 minutes or until just tender. Drain and set aside.

    Sauté Vegetables: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and bell peppers, cooking until they're soft, about 5 minutes.

      Combine Hash Ingredients: Add the boiled potatoes to the skillet. Season with smoked paprika, cumin, salt, and pepper. If using, mix in the cooked chorizo. Cook the mixture for an additional 5-7 minutes, stirring occasionally, until everything is crispy and well combined. Remove from heat.

        Cook the Eggs: In a separate non-stick skillet, heat a small amount of oil over medium heat. Crack the eggs into the pan to cook sunny-side up or over-easy, according to your preference.

          Assemble the Tostadas: Place the tostadas on a serving platter. Top each tostada with a generous scoop of the breakfast hash mixture, followed by a sprinkle of shredded cheese.

            Add the Egg: Carefully place one fried egg on top of each tostada, allowing the yolk to be runny if desired.

              Finish with Toppings: Garnish with fresh cilantro and avocado slices. Drizzle with hot sauce as desired for an extra kick.

                Serve and Enjoy: These delightful mini breakfast hash tostadas are ready to serve! Enjoy them warm for a hearty breakfast or brunch.

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