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.

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

 

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Comments

  1. 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!

  3. 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!

  7. 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!

  8. 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.

  10. 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!

  11. 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!

  13. 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!

  31. 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!

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