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Meal Prep Taco Breakfast Hash
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4 from 1 vote

Meal Prep Taco Breakfast Hash

With crispy potatoes, spicy chorizo, and veggies, this taco hash is perfect for both dinner and breakfast alike!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: Mexican
Servings: 6 servings
Author: Amber Goulden

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 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!

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!

Nutrition

Calories: 545kcal | Carbohydrates: 20g | Protein: 28g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 268mg | Potassium: 754mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3683IU | Vitamin C: 90mg | Calcium: 89mg | Iron: 4mg