Chef K doesn’t eat breakfast, but he will make dishes that are traditionally breakfast foods for dinner. He often sends me pictures of pancakes and hashes when he makes them. That inspired me to come up with a “breakfast” dish that could be good for any time of day too.
The hash is really simple and requires only one pan to make. I dice the potatoes, onions, and peppers small to help them cook faster, but it also makes them easier to eat on the tostada. If the potatoes need extra help cooking, just cover the pan when you lower the temperature. That will speed up the cooking process.
This dish is pretty versatile, so it’s pretty easy to customize. You can enjoy the hash on it’s own. You can have the hash with a poached egg on top. If you want something vegan, skip the sausage and egg! This dish can be customized in so many ways.
Keep your hash on your tostada, not the floor,
Your favorite alternative chefs, K & T
Southwest Breakfast Tostada
Ingredients
- 2 tbsp olive oil
- 3 yellow potatoes cut into small cubes
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp paprika
- 1 pinch red pepper flakes
- 1 small onion diced
- 1 red bell pepper diced
- 1 lb sausage
- 3 cloves garlic minced
- 8 to stada shells
- 2 avocados sliced
- 8 eggs
- Cilantro garnish
Instructions
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In a large skillet, heat olive oil over medium heat. Add potatoes and season with salt, pepper, and paprika. Cook for 8 – 10 minutes, until they are half cooked.
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Add the onion and cook until slightly translucent, about 3 minutes.
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Next, add the pepper, sausage, and garlic to the pan. Reduce the heat and cook for another 10 minutes until potatoes are cooked through.
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Place the hash on top of a tostada shell, then top with sliced avocado, a fried sunny side up egg and a spoon full of salsa. Garnish with cilantro.