Breakfast hash tacos recipe

Details

• Cuisine: Mexican
• Recipe Type: Breakfast
• Difficulty: Easy
• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Serves: 4

Step-by-step

1. First, pickle the onions. Peel and finely slice the red onion and add to a bowl. Add the vinegar, salt and sugar and toss to combine, squeezing them firmly with your fingers. Set aside.
2. Chop the potatoes into 1–2cm (0.5–1in) chunks and put them into the microwaveable bowl. Cover with clingfilm and microwave for 5 minutes until soft.
3. Slice the mushrooms and roughly chop the sausages. Put the large frying pan over a high heat and add the oil. Add the sausages to the hot oil and stir roughly to break them up. Add the mushrooms and pinch of salt. Fry for 5 minutes, stirring occasionally.
4. Put the medium frying pan over a high heat. When the pan is hot, drop in a tortilla and toast for about 15 seconds. Flip and toast for another 15 seconds. Transfer to a plate and cover with a tea towel. Repeat with the remaining tortillas.
5. Halve and stone the avocado, peel and slice the flesh, place in a bowl and set aside. Cut the lime into wedges, quarter the cherry tomatoes and slice the spring onions.
6. Take the potatoes out of the microwave and toss them into the sausage pan. Peel the garlic then grate it directly into the pan. Sprinkle over the fajita seasoning and cook for 2 minutes. Add the fresh spinach and cook until wilted. Add the chopped cherry tomatoes and half the spring onions. Season to taste and remove from the heat.
7. Shape the tortillas into pockets in your hands and fill them with hash. Top with pickled onions, sliced avocado, hot sauce, if using, fresh coriander and the remaining spring onions. You could also bring everything to the table and let everyone build their own.

This recipe is from Speedy BOSH! by Henry Firth & Ian Theasby. Out 17th September (HQ, HarperCollins). Photography by Lizzie Mayson.