Breakfast tacos: a vegan breakfast hash in quick and filling taco form

These speedy vegan breakfast tacos by BOSH! are just what we need for brunch. Quick easy and totally plant based, they are sure to become a family favourite

vegan breakfast tacos by BOSH!
(Image credit: Lizzie Mayson)

If you love fresh, zingy Mexican-style food, these breakfast tacos are for you. And, because the recipe has been created by Henry Firth and Ian Theasby, AKA BOSH!, they are 100 per cent plant based and 100 per cent delicious.

So what is in these vegan breakfast hash tacos? Well a breakfast hash is usually a mix of potatoes, onions and other bits chopped up. Often it includes meat or eggs, but these egg, dairy and meat-free beauties use mushrooms and vegan sausages instead. Potatoes, tomatoes and avocado add variety to the taco and each one is served with a tangy red onion pickle – yum.

If you don't cook much or don't want much faff for brekkie, worry not. A bit of chopping is required for prep, but then you pretty much throw everything in a pan to crisp and heat through, before piling it into corn tortillas. You can scale up for more, making it a great 'help yourself' brunch if you have a few mouths to feed. Find out how to make it below, then head to our food hub for more recipe inspiration.

Speedy BOSH! by Henry Firth & Ian Theasby, in hardcover | Only £14.99 on Amazon

BOSH! are back with their latest vegan cookbook. This time, Henry and Ian have devised over 100 quick and easy plant-based meals that are ready in 30 minutes or less. Make meat-free meals a breeze with family favourites like mac and cheese and tasty treats like millionaire's shortbread – all vegan friendly and super speedy.View Deal

Breakfast hash tacos

Thanks to BOSH! for sharing their taco recipe with us – and they give thanks to Club Mexicana in London and Piña in Sheffield for giving them a penchant for great tasting tacos. Their obsession led them to create this version so they could eat tacos for breakfast too. Vibrant and packed full of punchy flavour, these are the perfect weekend pick me up and a great way to start the day!

Serves 4 (2 tacos each)

You will need: Microwaveable bowl | Clingfilm | Microwave | Large frying pan | Medium frying pan | Clean tea towel | Microplane or fine grater


  • 200g baby potatoes
  • 200g mushrooms (preferably chestnut)
  • 4 vegan sausages
  • 2 tbsp olive oil
  • 8 corn tortillas
  • 1 ripe avocado
  • ½ lime
  • 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 onions

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

To serve

hot sauce (optional)


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.

2. 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.

3. 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.

4. 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.

5. Prep the veg: 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. Slice the spring onions

6. 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.

7. 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. Or bring everything to the table and let everyone build their own!

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