Shredded Harvest Hash Breakfast Tacos

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.