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Breakfast hash has become a beloved brunch staple for many, transforming the first meal of the day into a colorful and hearty feast. This one-pan dish is not only simple to prepare but also offers endless possibilities for customization, making it a popular choice among home cooks and professional chefs alike. One standout variation is the Spicy Taco Potato Breakfast Hash, a delightful twist that infuses traditional flavors with a bold, spicy kick. This recipe is perfect for anyone looking to elevate their breakfast experience with a combination of savory and spicy ingredients that awaken the palate and fuel the day ahead.

Spicy Taco Potato Breakfast Hash

Start your day with a burst of flavor by trying the Spicy Taco Potato Breakfast Hash! This one-pan dish combines crispy potatoes, savory ground meat, and bold taco-inspired spices for a hearty breakfast experience. Packed with colorful veggies, eggs, and topped with creamy avocado, it offers a nutritious and satisfying meal that's perfect for breakfast or brunch. Whether you prefer it spicy or mild, this customizable recipe will awaken your taste buds and energize your morning!
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Ingredients
  

2 medium russet potatoes, diced into 1/2-inch cubes

1 tablespoon olive oil

1 small onion, diced finely

2 cloves garlic, minced

1 red bell pepper, diced

1 jalapeño pepper, seeded and finely diced

1 pound ground beef or turkey

2 tablespoons taco seasoning (store-bought or homemade)

Salt and black pepper to taste

4 large eggs

1 ripe avocado, sliced

1 cup shredded sharp cheddar cheese

Fresh cilantro, chopped (for garnish)

Salsa, for serving

Instructions
 

Cook the Potatoes: In a large skillet, heat the olive oil over medium heat. Add the diced potatoes in a single layer and season with salt and pepper. Cook for 10-12 minutes, stirring occasionally, until the potatoes are golden brown and tender on the inside. Once cooked, remove the potatoes from the skillet and set them aside in a bowl.

    Sauté the Vegetables: In the same skillet, add the diced onion, minced garlic, diced red bell pepper, and diced jalapeño. Sauté the mixture for about 5 minutes, stirring frequently, until the vegetables are softened and fragrant.

      Cook the Meat: Add the ground beef or turkey to the skillet with the sautéed vegetables. Sprinkle the taco seasoning over the mixture and stir well to combine. Cook for 7-10 minutes, breaking the meat apart with a spatula, until it is browned and fully cooked through.

        Combine the Ingredients: Return the cooked potatoes to the skillet with the meat and vegetable mixture. Stir everything together gently but thoroughly, ensuring even distribution of all ingredients. Cook for an additional 2-3 minutes to heat everything through.

          Fry the Eggs: In a separate non-stick skillet over medium heat, add a small amount of oil if necessary and crack the eggs in. Fry the eggs to your liking, whether sunny side up or over easy, allowing the yolks to remain runny if desired.

            Assemble the Hash: Divide the spicy taco potato hash evenly among serving bowls. Top each portion with a fried egg, avocado slices, and a generous sprinkle of shredded cheddar cheese.

              Garnish and Serve: Finish with a sprinkle of fresh cilantro on top of each hash. Serve immediately with a side of salsa for drizzling or dipping.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                  - Presentation Tips: For an eye-catching display, use a large shallow bowl and arrange the hash neatly in the center. Place the fried egg gently on top of the hash, and artfully fan out the avocado slices on the side. A few sprigs of cilantro on top can brighten the dish visually. Serve with a small bowl of salsa on the side for a pop of color!