November 4, 2014 28

Shredded Harvest Hash Breakfast Tacos

Shredded Harvest Hash Breakfast Tacos | Autumnal vegetables thinly shredded and roasted into a crispy harvest hash. Fill a tortilla with a fried egg and/or black beans for the best breakfast taco.

Life is wild. One minute you’re shredding fall vegetables making harvest hash, and the next you’re sitting in the emergency room praying to god that you aren’t gonna lose a pinky. I’ll spare you the details, because we’re talking about food here.

But first, here are a few things I learned from my fun little trip to the ER:

1. I need to slow down + pay attention.
2. My new chef knife is seriously sharp.
3. The emergency room takes about 3,000 hours longer than you think it will.
4. Things could be worse.
5. I am/will be okay.

Okay, so enough about me. Let’s talk about our neon-loving, food-obsessed, guest of honor today, Jessica and her new little babe to be. I first fell in love with Jessica via Pinterest a while back. I mean these veggie sliders of hers taunted me for years. Finally, I made a little version of my own inspired by her beauties – because I had to.

Jessica is a huge blogging inspiration, and total pro. She is authentic as it gets. And in addition to her bundle of joy she has a brand new book out, Seriously Delish and you definitely need a copy. These shredded harvest hash breakfast tacos are my ode to her. They’re as over the top as any veggie taco could be. With a perfectly crispy fried egg, layered with ripe avocado and sprinkled with shredded harvest vegetable hash. Which fittingly looks like confetti. I mean, this is a celebration, right?

A huge thanks to Bev and Ashley for putting together this virtual baby shower. I’m honored to be apart of this group of bloggers celebrating Jessica and all of her beauty. Head over to Bev Cooks + Edible Perspective to get the full list of attendees and their party dishes.

Shredded Harvest Hash Breakfast Tacos | Autumnal vegetables thinly shredded and roasted into a crispy harvest hash. Fill a tortilla with a fried egg and/or black beans for the best breakfast taco.

Shredded Harvest Hash Breakfast Tacos | Autumnal vegetables thinly shredded and roasted into a crispy harvest hash. Fill a tortilla with a fried egg and/or black beans for the best breakfast taco.

Shredded Harvest Hash Breakfast Tacos

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Serves 6 tacos

If you don't have these exact vegetables, any fall vegetables will do. Suggestions include: parsnips, sweet potatoes, turnips, sunchokes, etc. To make these breakfast tacos vegan, substitute the eggs for black beans. Follow the notes for taco accouterments.


  • 1 beet
  • 1 watermelon radish {or handful of red radishes}
  • 3 kale leaves, ribs removed
  • 8 brussels sprouts
  • 1 leek
  • 1 carrot
  • 3 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper


  1. Preheat the oven to 450 degrees, and line a baking sheet with parchment paper.
  2. Shred or finely julienne all of the vegetables. Toss them with olive oil, salt and pepper, and then spread them evenly onto the baking sheet.
  3. Roast for 10 minutes. Flip and then roast for another 10 minutes or until the vegetables are crispy and tender.

Recipe Notes

Taco Fixings:
soft corn tortillas
fried eggs
cooked black beans {for vegan option}
fresh cilantro
diced onions
hot sauce


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28 Responses to "Shredded Harvest Hash Breakfast Tacos"

  1. Reply


    November 4, 2014 at 8:57 AM

    oh my gosh!!! i hope you are okay! i still just have to say THANK YOU and i cannot wait to see the recipe. i am thinking of you!

    • Reply


      November 24, 2014 at 7:04 PM

      I am thinking of you friend, xx.

  2. Reply

    bev @ bevcooks

    November 4, 2014 at 3:34 PM

    I hope your finger’s okay!! This looks WONDERFUL and I’m so glad you could participate!

    • Reply


      November 24, 2014 at 7:04 PM

      Thanks for putting this altogether Bev, xx.

  3. Reply

    Liz @ Floating Kitchen

    November 4, 2014 at 4:06 PM

    This look absolutely amazing. I want them for breakfast, lunch and dinner! And sorry about the finger. Eeek. I hope everything is OK. I’ve been there, so I know your pain. Sending you good thoughts!

    • Reply


      November 24, 2014 at 7:05 PM

      Thanks Liz! I’m definitely on the mend, xx.

  4. Reply

    Daisy at Home

    November 4, 2014 at 8:51 PM

    It does look like confetti! So pretty. Heal fast and well!

  5. Reply

    Aimee @ Simple Bites

    November 4, 2014 at 9:01 PM

    These look freaking delicious. I think they need to be breakfast.

  6. Reply

    Mary @ The Kitchen Paper

    November 4, 2014 at 10:10 PM

    I love these!! Not only am I obsessed with breakfast tacos (seriously, it’s an issue), but I’m LOVING the fall veggie vibe in here! YUM!

  7. Reply


    November 5, 2014 at 12:03 AM

    Oh man!! I hope you are ok. I have yet to cut myself bad, but someday it will happen. Without a doubt.

    These tacos are AMAZING! Love the brussels and eggs!

    • Reply


      November 24, 2014 at 6:59 PM

      I am a-okay {now}…but for real, those knives are sharrrrrpppppp!!

  8. Reply

    Sarah | The Sugar Hit

    November 5, 2014 at 12:42 AM

    Firstly, sorry to hear about your pinky! Hope it’s not giving you too much grief. Secondly, I love this recipe! A hash that just goes into the oven, to mucking around on the stove? Genius.

    • Reply


      November 24, 2014 at 6:59 PM

      Easy peasy, just the way I like it.

  9. Reply

    Jennifer @ Show Me the Yummy

    November 5, 2014 at 1:27 PM

    Oh no! Hope you’re feeling better! But those tacos look insanely delicious…I LOVE tacos for breakfast.

  10. Reply


    November 5, 2014 at 4:16 PM

    Ouch! Can you believe that on top of your pain and suffering you have to deal with a lengthy emergency room visit? Yuck. I hope you’re on the mend. These tacos are completely gorgeous!

    • Reply


      November 24, 2014 at 7:02 PM

      ER visits are always worst! Thanks for the love, xx.

  11. Reply


    November 5, 2014 at 8:08 PM

    AH! I’m so sorry for the finger/knife accident you had. But these tacos are absolutely beautiful! The colors are stunning, and that egg? Speechless. Feed me. Thanks for joining in for Jess’s shower!

    • Reply


      November 24, 2014 at 7:00 PM

      Thanks for putting this together, Ashley! xx

  12. Reply


    November 6, 2014 at 4:27 PM

    These look super duper delicious. And the pictures – gorgeous! I am glad to hear that your finger survived the ordeal. Look after yourself girl.

  13. Reply

    dishing up the dirt

    November 7, 2014 at 2:26 PM

    Ahhh, girl! Sorry about your finger. Every time I’m about to slice open a giant winter squash I grab my phone and dial 9.1 slice, and if all goes well I don’t have to dial the last 1. These tacos seem like the perfect medicine. Yum!

  14. Reply

    Sommer @ASpicyPerspective

    November 7, 2014 at 4:37 PM

    I want to start my morning with these delicious eye candy tacos!

    • Reply


      November 24, 2014 at 7:06 PM

      Eye candy tacos – ha YES, love it!

  15. Reply

    Gaby Dalkin

    November 9, 2014 at 11:43 AM

    EEEK! Sorry about your finger!

  16. Reply

    Lexi @ Lexi's Clean Kitchen

    November 13, 2014 at 2:15 PM

    HOLY YES. I love these. Sorry about your finger Sherrie!

    • Reply


      November 24, 2014 at 7:01 PM

      Thanks for the well wishes Lexi, xx.

  17. Reply

    The Devil Wears Parsley

    November 18, 2014 at 1:42 PM

    I know what I’m having for Thanksgiving Breakfast!

  18. Reply


    December 2, 2014 at 11:13 AM

    Uh oh, I hope your pinky is all healed up now! I am just obsessed with these roasty breakfast tacos. Beautiful!

  19. Reply


    January 18, 2017 at 3:58 AM

    Oh my gosh, I hope they taste as great as they look. Great photos!

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With Food + Love © 2018 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.