Shredded Harvest Hash Breakfast Tacos
- Yield: 4 Servings - Prep Time:25 minutes - Cook Time: 20 minutes - Total Time: 45 minutes Ingredients - 8 Frescados White Corn Tortillas, heated - 2 cups
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Cooking tools:
- Grater
- Oven
- Kitchen towel
- Parchment paper
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Spatula
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 8 Frescados White Corn Tortillas , heated
- 2 cups shredded potatoes
- 1 cup shredded sweet potatoes
- 1 cup shredded turnips
- 2 cups thinly sliced Brussels sprouts
- 1 cup thinly sliced kale
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 3 tbsp olive oil
- 3/4 tsp salt
- 1/2 tsp each pepper and paprika
- 8 eggs, fried
- 1 ripe avocado, pitted, peeled and sliced
- 1/3 cup finely crumbled feta cheese
- 2 green onions, finely sliced
- 2 tbsp finely chopped fresh cilantro
- Sriracha sauce (optional)
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