Fed & Fit

Taco Breakfast Hash

This Taco Breakfast Hash is a fabulous egg-free breakfast (or dinner) option that cooks up easily in a skillet! Make it your own with the veggies you have on hand.

We're moving on now to the 2nd recipe in our Cook Once, Eat All Week series! Again, if you're brand new here and have no idea what I'm talking about THIS POST explains it all in detail.

This week's base recipes (which you can snag HERE) included ground beef, baked potatoes, and some sautéed kale. We're making use of those components now in today's recipe, in addition to a few strategic add-ins: blessed chorizo and some peppers.

We're making breakfast today! Of course, this dish can EASILY be dinner (or lunch). In addition to the ground beef that you've already prepped this week, we're going to crisp up some chorizo in this breakfast hash, too. You could also up the breakfast/protein power further by cracking an egg on top or simply serving it with a fried or poached egg. I also think it'd be delicious with a spoonful of this cilantro hollandaise. Make it your own and enjoy!

Note that this dish also freezes really well. I have several of these portioned-out and stashed away in the deep freeze waiting for our baby's arrival. For my freezer/defrost tips, check out the Cook Once, Eat All Week introductory post!

Remember that if you don't want to wait to get the recipes for the rest of this series here on the blog, you can also get them in an eBook FOR FREE by clicking HERE (subscribing to my newsletter). The eBook for each week also includes shopping lists, bonus recipes, and other meal ideas. Newsletter subscribers will get the full week of Cook Once, Eat All Week content the Friday BEFORE that content is slated to publish on the blog. It's a great way to get your ducks in a row early while also taking advantage of the other free goodies we send out to newsletter subscribers.

Taco Hash

Preparation 00:15 Cook Time 00:15 Total Time 0:30 Serves 6     adjust servings

 

Ingredients

  • 2 red bell peppers, diced
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 pound chorizo
  • 1 pound ground beef
  • 3 white potatoes (about 1.5 pounds), cooked and cooled
  • 1/2 teaspoon sea salt
  • 1 head of kale, destemmed and roughly chopped
  • 3 teaspoons taco seasoning
  • 2 tablespoons ghee, butter, or olive oil, divided
  • avocado, for garnish
  • sliced jalapeno, for garnish
  • fresh cilantro, for garnish
  • fresh lime, for garnish

Instructions

  1.  Melt half of ghee in a large cast iron skillet over medium heat. Once melted, add bell peppers, onion, and garlic. Sauté until bell peppers are charred and onions are translucent.
  2. If cooking from scratch, add chorizo and ground beef to the pan. Season with sea salt and cook for 5 to 7 minutes, or until chorizo is browned and crumbled. Remove from pan. 
  3. Add the kale to the pan and saute 3-4 minutes until wilted. Remove from pan.
  4. Remove skin from the cooked and cooled potatoes and dice into 1-inch pieces. Add the remaining ghee to the pan. Once melted, add the potatoes.  Cook for 2-3 minutes and then flip and cook an additional 2-3 minutes, until golden brown.
  5. Add the chorizo, beef, and vegetable mixture back to the pan, along with kale. Season with taco spice and mix well to fully combine the spice. Remove from heat, garnish, and serve!

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Recipe Notes

If following the Cook Once, Eat All Week Meal plan, use the following pre-made ingredients:

  • 3 pre-cooked potatoes, skins removed and cut into 1-inch cubes
  • 2 cups cooked kale
  • 2 cups pre-cooked ground beef

Instructions:

  1. Melt half of ghee in a large cast iron skillet over medium heat. Once melted, add bell peppers, onion, and garlic. Sauté until bell peppers are charred and onions are translucent.
  2. Add chorizo to the pan. Cook for 5 to 7 minutes, or until chorizo is browned and crumbled. Remove from pan.
  3. Melt the remaining ghee in the pan and add the potatoes. Cook for 2-3 minutes and then flip and cook an additional 2-3 minutes, until golden brown.
  4. Add the chorizo and vegetable mixture back to the pan, along with kale and ground beef. Season with taco spice and mix well to fully combine the spice and saute 1-2 minutes until combined and fully warmed. Remove from heat, garnish, and serve!
   

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