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Breakfast Hash Tacos

Breakfast Hash Tacos
Breakfast Hash Tacos

We thought that tacos for breakfast seemed like a good idea and this recipe is the result. Vibrant and packed full of punchy flavour, these are the perfect weekend pick-me-up and a great way to start the day!

Ingredients
Method

Before you start

Microwaveable bowl • Clingfilm • Microwave • Large frying pan • Medium frying pan • Clean tea towel • Microplane or fine grater

Ingredients

For the tacos

  • 200g new potatoes
  • 200g mushrooms
  • (preferably chestnut)
  • 4 plant-based sausages
  • 2 tbsp olive oil
  • 8 corn tortillas
  • 1 ripe avocado
  • 200g cherry tomatoes
  • 4 spring onions
  • 1 garlic clove
  • 2 tsp fajita seasoning 100g fresh spinach
  • a bunch of fresh coriander salt and black pepper

For the pickled red onion

  • 1 red onion
  • 3 tbsp red wine vinegar big pinch of salt
  • big pinch of sugar

To serve

  • 2 limes
  • hot sauce (optional)

Method

  1. 1.

    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

    Cook the potatoes • Chop the potatoes into 1–2cm chunks and put them into the microwaveable bowl • Cover with clingfilm and microwave for 5 minutes until soft

    Meanwhile, cook the mushrooms and sausages • 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

    Make the tacos • 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

    Prep the veg • Halve and stone the avocado, peel and slice the flesh, place in a bowl and set aside • Cut the limes into wedges • Quarter the cherry tomatoes • Slice the spring onions

    Finish the hash • 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 • 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 • Remove from the heat

    To serve • Shape the tortillas into pockets in your hands and fill them with hash • Top with picked onions, sliced avocado, hot sauce, if using, fresh coriander and the remaining spring onions • Serve with the lime wedges for squeezing over alongside