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Breakfast is often touted as the most important meal of the day, and with good reason. It sets the tone for your energy levels, mood, and productivity. If you’re looking to elevate your morning routine with something both delicious and nutritious, the Mini Taco Breakfast Hash Stacks are an irresistible choice. This dish combines the comforting elements of a traditional breakfast with the bold flavors of Mexican cuisine, creating a delightful fusion that will leave your taste buds singing and your stomach satisfied.

Mini Taco Breakfast Hash Stacks

Start your day with a delicious twist on breakfast with Mini Taco Breakfast Hash Stacks. This recipe beautifully combines crispy sweet potatoes, savory black beans, fresh veggies, and perfectly cooked eggs for a colorful and nutritious start to your morning. Packed with vitamins, protein, and flavor, these customizable stacks are perfect for any occasion—whether you’re enjoying a leisurely brunch or need a quick breakfast. Elevate your mornings with this satisfying dish that will please your taste buds and fuel your day!
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Ingredients
  

2 medium-sized sweet potatoes, diced

1 tablespoon olive oil

1 teaspoon smoked paprika

½ teaspoon cumin

Salt and pepper to taste

4 large eggs

½ cup black beans, rinsed and drained

1 cup corn (fresh or canned)

½ cup diced red bell pepper

¼ cup diced onion

1 cup shredded cheddar cheese

1 avocado, sliced

Fresh cilantro for garnish

Salsa for serving

Lime wedges for serving

Instructions
 

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

    Add Vegetables: Add the diced red bell pepper, onion, corn, and black beans to the skillet. Stir well to combine and cook for an additional 5-7 minutes to let the flavors meld and the vegetables soften slightly.

      Cook the Eggs: While the hash is cooking, prepare the eggs. You can either scramble them in a bowl and cook them in a separate skillet or fry them sunny-side up. If scrambling, cook them in a non-stick pan until just set.

        Layer the Hash Stacks: Once the hash is ready, remove it from the heat. Using a ring mold or a small glass, carefully press down a layer of the sweet potato hash onto your serving plate to form a mini stack. Press firmly to hold it together. Repeat this process until you have 4 stacks.

          Assembly: Top each sweet potato hash stack with a portion of the scrambled or fried egg. Sprinkle shredded cheddar cheese on top, allowing it to melt slightly from the warmth of the egg.

            Garnish and Serve: Add sliced avocado on top of each stack, sprinkle with chopped cilantro, and serve with a side of salsa and lime wedges for an extra burst of flavor.

              Enjoy: Dig into your Mini Taco Breakfast Hash Stacks and enjoy a fiesta of flavors for breakfast!

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