Beef

Meal Prep Taco Breakfast Hash

at a glance
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6
4 from 1 vote

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

healthy meal prep taco breakfast hash in a skillet

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 meal prep-friendly 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!

healthy meal prep taco breakfast hash in a skillet

healthy meal prep taco breakfast hash in a skillet

healthy meal prep taco breakfast hash in a skillet

Cook Once, Eat All Week Meal Prep Series

If you’re new here, THIS POST is a great introduction to our Cook Once, Eat All Week healthy meal prep series!

Here are the other recipes in our COEAW: Week 1 meal prep series, you can either click through for the recipe, or download the eBook for the week below to get the shopping lists, recipes, and full week of efficient meal prep instructions:

  • Base Recipes of bulk-prepared ground beef, baked potatoes, and sautéed kale: click HERE!
  • BBQ Bacon Burger Loaded Potato recipe: click HERE
  • Taco Breakfast Hash recipe: click HERE

Note: if you’ve enjoyed the Cook Once, Eat All Week series, we’ve created an entire book with 26 week’s worth of healthy meal prep recipes. You can click here to purchase your copy today!

Meal Prep Taco Breakfast Hash

By: Amber Goulden
4 from 1 vote
Prep Time: 15 mins
Cook Time: 15 mins
Servings: 6
With crispy potatoes, spicy chorizo, and veggies, this taco hash is perfect for both dinner and breakfast alike!

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

  •  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.
  • 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.
  • Add the kale to the pan and saute 3-4 minutes until wilted. Remove from pan.
  • 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.
  • 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!

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!
Meet the Author
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Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
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  1. Kimberly Fite says

    Kimberly Fite —  01/05/2020 At 15:18

    Do you count calories? I just started thinking about Whole 30 from the advice of my Doctor. I am diabetic and just found out that I have a lot of allergies. (Gluten, eggs, rice, and diary ) Have always done Keto but there is a lot of dairy in that diet. So I think I still need to count my calories because I do have weight to lose. I just bought your book :Eat Once and Cook All Week. So just was wonder if you put the calorie count for your recipes.

  2. Katie says

    Katie —  07/28/2020 At 09:17

    is this meal easily frozen?

    • Brandi Schilhab says

      Brandi Schilhab —  07/28/2020 At 09:29

      Yes, it freezes great – I like to freeze it in individually portioned containers!

  3. TJ says

    TJ —  09/04/2020 At 10:30

    4 stars
    Good, but a LOT of meat. I think it easily could have used half as much. Also, a bit acidic and somewhat spicy. Strongly recommend sour cream (or greek yogurt) and or a bit of cheese if you can tolerate it.

    Also, as it relates to the Meal Prep plan, I was a bit disappointed that the prep-day didn’t indicate to chop up the bell peppers and onions and garlic and whatnot for this meal ahead of time; the point is to have everything ready ahead of time so you’re just assembling I thought. I feel like I could have just as easily cooked everything from scratch with the same amount of pans and bowls and cutting board cleanup, without having to store huge quantities of a few cooked items in my fridge all week.

    • Brandi Schilhab says

      Brandi Schilhab —  09/08/2020 At 10:20

      Thank you for the feedback, TJ!

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