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Breakfast is often heralded as the most important meal of the day, and for good reason. It sets the tone for the hours ahead, providing the energy and nutrients needed to tackle daily activities. The versatility of breakfast dishes has led to an explosion of creative options in kitchens around the world. From classic scrambled eggs to elaborate brunch spreads, the possibilities are endless. Among these innovative breakfast ideas, Mini Breakfast Hash Tostadas stand out as a fun and easy option that not only pleases the palate but also caters to various dietary preferences.

Mini Breakfast Hash Tostadas

Start your day off right with Mini Breakfast Hash Tostadas! This delightful recipe combines crispy corn tostadas with a colorful breakfast hash of hearty potatoes, tasty chorizo or turkey sausage, and fresh vegetables. Top it off with scrambled eggs, cheese, and a squeeze of lime for an explosion of flavor. Perfect for brunch gatherings, these customizable tostadas are sure to please everyone at the table. Discover a fun and satisfying twist on breakfast!
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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: Preheat your oven to 350°F (175°C) to warm the tostadas later.

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

      Add Vegetables: Once the potatoes are cooked, add the diced onion and red bell pepper. Sauté for an additional 5 minutes until the vegetables are soft.

        Incorporate Chorizo or Sausage: Stir in the cooked chorizo or turkey sausage and cook for another 3-5 minutes until everything is heated through and well combined. Remove from heat.

          Scramble the Eggs: In a separate bowl, whisk the eggs with a pinch of salt and pepper. In a nonstick skillet, use a little olive oil and scramble the eggs until they are just set. Remove from heat.

            Assemble the Tostadas: On each corn tostada, layer a generous spoonful of the potato-chorizo mixture, followed by the scrambled eggs. Top with shredded cheddar cheese and chopped spinach.

              Warm the Tostadas: Place the assembled tostadas on a baking sheet and bake in the preheated oven for about 5-7 minutes, or until the cheese is melted and bubbly.

                Serve: Remove from the oven and top with avocado slices and fresh cilantro. Serve with lime wedges on the side for a zesty finish.

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