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Breakfast is often touted as the most important meal of the day, and for good reason. It sets the tone for our energy levels, mood, and overall well-being. Among the myriad of breakfast options available, breakfast hashes stand out for their versatility and robust flavors. These hearty dishes allow for a delightful mix of ingredients, offering endless possibilities that can cater to various tastes and dietary preferences. Today, we’re excited to introduce you to a vibrant and satisfying option: Mini Taco Breakfast Hash Stacks.

Mini Taco Breakfast Hash Stacks

Start your day with a burst of flavor with Mini Taco Breakfast Hash Stacks! This vibrant recipe combines crispy sweet potatoes, eggs, black beans, and colorful veggies, all layered in a fun taco-style stack. Perfect for breakfast, brunch, or a quick dinner, these hearty hash stacks are not only delicious but also packed with nutrients. Easy to customize based on your taste or dietary needs, this dish is sure to become a family favorite. Get ready to enjoy a delightful and satisfying meal!
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Ingredients
  

2 medium-sized sweet potatoes, diced into ½ inch cubes

1 tablespoon olive oil

1 teaspoon smoked paprika

½ teaspoon ground cumin

Sea salt and freshly cracked black pepper, to taste

4 large eggs

½ cup canned black beans, rinsed and drained

1 cup fresh or canned corn, drained

½ cup red bell pepper, diced

¼ cup onion, finely chopped

1 cup shredded cheddar cheese

1 ripe avocado, sliced

Fresh cilantro, chopped, for garnish

Salsa, for serving

Lime wedges, for garnish

Instructions
 

Prepare the Sweet Potatoes: In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the diced sweet potatoes. Season with smoked paprika, cumin, salt, and pepper. Sauté for about 10-12 minutes, stirring occasionally, until the edges are golden brown and the sweet potatoes are tender.

    Add Vegetables: Incorporate the diced red bell pepper, onion, corn, and black beans into the skillet with the sweet potatoes. Stir everything together thoroughly. Cook for an additional 5-7 minutes, allowing the vegetables to soften and the flavors to merge beautifully.

      Cook the Eggs: As your hash cooks, prepare the eggs. You have the option to scramble them in a bowl and cook them in a separate non-stick skillet, or you can fry them sunny-side up. For scrambled eggs, cook over low heat until just set, being careful not to overcook.

        Layer the Hash Stacks: Once your sweet potato hash is cooked to perfection, remove it from the heat. Using a ring mold or a small glass, press down a portion of the sweet potato hash onto your serving plates to create mini stacks. Firmly compress each stack to ensure they hold together. Repeat for a total of 4 stacks.

          Assembly: Carefully top each sweet potato hash stack with a portion of the prepared eggs. Generously sprinkle shredded cheddar cheese on top, allowing the residual heat from the egg to melt the cheese slightly.

            Garnish and Serve: Place a few avocado slices atop each hash stack and finish with a sprinkle of fresh cilantro. Serve alongside your favorite salsa and lime wedges for drizzling, adding a zesty touch to each bite.

              Enjoy: Dive into your Mini Taco Breakfast Hash Stacks and savor the delightful explosion of flavors, making it a breakfast fiesta to remember!

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