Sometimes you're left with leftover ingredients in the fridge. I love coming up with something different that makes it more appetizing to eat. This recipe is super easy to do! Just scramble some eggs, add that to a tortilla, along with the hash and there you have it, a quick and simple breakfast that anyone would enjoy! The best part about it is the toppings you can add with any fresh ingredients you have in the fridge. Garnish with salsa, sour cream, cilantro, queso fresco, onion, and more.
Left Over Sweet Potato Hash Breakfast Tacos
Yield: 4-6 servings/ depending on how much leftover hash you have
5 beaten eggs
Sweet Potato, Kale, Veggie Hash (see recipe on blog post)
¼ tsp kosher salt and pepper
1 tbsp unsalted butter
Salsa (see Roasted Tomato & Serrano recipe on blog post)
1 avocado, diced or sliced
In a large nonstick skillet, heat to low heat, add butter and drizzle olive oil.
Add in the eggs, salt and pepper. Stir the eggs until just liquid has thickened and you notice soft, fluffy scrambled eggs. Turn the heat off.
Heat the leftover hash in a skillet or in the microwave.
Heat tortillas over the stove top or on a flat skillet just until both sides are warmed and tortillas are soft to work with.
To assemble the tacos, add the scrambled eggs, top with sweet potato hash and garnish with salsa, avocado, and queso fresco.