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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
Author: Sherrie Castellano | With Food + Love
Prep time:
Cook time:
Total time:
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.
Ingredients
  • 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
Instructions
  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.
Notes
Taco Fixings:[br]soft corn tortillas [br]fried eggs[br]cooked black beans {for vegan option}[br]fresh cilantro[br]diced onions[br]hot sauce

 

Richard Tunner

Friday 23rd of August 2019

These look amazing! Love your recipes, photos and everything else. I know I can always find something to cook here for my picky family and gluten-free daughter, so, thank you!

Kathleen

Tuesday 21st of May 2019

Tried this and I love it. Absolutely delicious. The recipe is easy to follow, thanks!

Kara Mathys @Wellnessgrit

Wednesday 13th of March 2019

This recipe was so easy to follow along when preparing them yesterday. So mesmerized by these. Thanks for sharing!

Roshani

Wednesday 18th of January 2017

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

Kate

Tuesday 2nd of December 2014

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

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