Our Recipes

Shredded Harvest Hash Breakfast Tacos

  • Yield: 4 Servings
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes


8 Frescados White Corn Tortillas, heated

2 cups shredded potatoes

1 cup shredded sweet potatoes

1 cup shredded turnips

2 cups thinly sliced Brussels sprouts

1 cup thinly sliced kale

1 small onion, thinly sliced

2 cloves garlic, minced

3 tbsp olive oil

3/4 tsp salt

1/2 tsp each pepper and paprika

8 eggs, fried

1 ripe avocado, pitted, peeled and sliced

1/3 cup finely crumbled feta cheese

2 green onions, finely sliced

2 tbsp finely chopped fresh cilantro

Sriracha sauce (optional)


Preheat oven to 425˚F. Scatter potatoes, sweet potatoes and turnips in thin, even layer over clean kitchen towel. Roll up into log and squeeze tightly to release as much liquid as possible. Toss with Brussels sprouts, kale, onion, garlic, oil, salt, pepper and paprika.

Spread in even layer on 2 parchment paper–lined baking sheets. Bake, in top and bottom thirds of oven, rotating and switching pans halfway through cooking, for 18 to 20 minutes or until tender and crispy around edges.