Go Back
Tostadas hold a special place in Mexican cuisine, where they are cherished not just as a food item but as a cultural symbol. Traditionally made from corn tortillas that are toasted or fried until crispy, tostadas serve as a versatile base for a myriad of toppings. This adaptability allows for a creative exploration of flavors and textures, making them a beloved choice in households throughout Mexico and beyond.

Mini Breakfast Hash Tostadas

Start your day with a burst of flavor from Mini Breakfast Hash Tostadas! This easy and creative breakfast features crispy tostada shells topped with a hearty mixture of potatoes, vegetables, and savory breakfast sausage, all layered with fluffy eggs and creamy avocado. Perfect for breakfast or brunch, these customizable tostadas cater to any dietary preference. Enjoy a satisfying, nutritious meal that looks as good as it tastes and will impress your family and friends!
Print Recipe Pin Recipe

Ingredients
  

6 small corn tostada shells

1 large potato, diced (about 1 cup)

1 bell pepper (any color), diced

1 small red onion, diced

1 cup cooked breakfast sausage (or plant-based sausage)

4 large eggs

1 avocado, sliced

½ cup shredded cheddar cheese

2 tbsp olive oil

Salt and pepper, to taste

Chopped cilantro, for garnish

Hot sauce, for serving (optional)

Instructions
 

Prepare the Hash: In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and cook for about 8-10 minutes, stirring occasionally until they start to soften and turn golden brown.

    Add Vegetables: Stir in the diced bell pepper and red onion. Cook for an additional 5-7 minutes until the vegetables are tender.

      Incorporate Sausage: Add the cooked breakfast sausage to the skillet. Combine well and continue to cook for another 3-4 minutes, allowing all the flavors to meld. Season with salt and pepper to taste.

        Prepare Eggs: In a separate small pan, scramble the eggs over low heat until fully cooked. Season with a little salt and pepper.

          Assemble the Tostadas: Preheat your oven to 350°F (175°C). Place the corn tostada shells on a baking sheet. Spoon a generous amount of the potato-sausage hash onto each tostada shell. Top with scrambled eggs and a sprinkle of shredded cheddar cheese.

            Bake Tostadas: Place the baking sheet in the oven and bake for about 5-7 minutes, or until the cheese is melted and bubbly.

              Serve: Remove from the oven and let cool slightly. Top each tostada with avocado slices and a sprinkle of chopped cilantro. Serve with hot sauce if desired.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 6