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5 from 3 votes

Soyrizo Potato Hash Quesadillas

Packed with crispy potatoes, soyrizo, and cheddar, these flavorful Soyrizo Hash Quesadillas can be made vegan, vegetarian, or gluten-free.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings: 15 quesadillas
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Ingredients

For the potato hash:

  • 3 Tbsp olive oil
  • 1 pound potatoes, unpeeled and cubed to small pieces (see photo above)
  • ½ tsp sea salt
  • ½ tsp garlic powder
  • ½ onion salt

For the soyrizo:

  • 11 oz soyrizo
  • 2 Tbsp red onion, diced (optional)

Everything else:

  • 13-15 street taco-sized tortillas, corn or flour, I usually do some of both
  • 2 cups cheddar, freshly grated (use more cheddar if you like really cheesy quesadillas, and use vegan cheddar, such as Miyoko’s Vegan Cheddar Cheese Shreds, to keep these quesadillas vegan)

Instructions

Make the potatoes

  • In a medium to large-sized NONSTICK skillet, heat the olive oil over medium-high heat for 30 seconds. (See note below about my favorite skillet.)
  • Add the potatoes, salt, garlic powder, and onion salt. Cook, stirring occasionally, until the potatoes are cooked through and slightly browned, about 17 minutes.
  • If the pan starts to get dry, toss a bit more olive oil into the potatoes. If that's not enough, toss a little bit of water into the pan. Don't overdo the water. Use no more than ¼ cup. Too much water will keep the potatoes from getting crisp.
  • Set the potatoes aside.

Make the soyrizo

  • Now add the soyrizo (and red onion, if using) to the empty skillet. You shouldn’t need to add any olive oil to the skillet (especially if using non-stick), but if the pan seems a little dry, go ahead and add 1 Tbsp of olive oil.
  • Cook until the soyrizo is browned, flipping occasionally, about 7 minutes. Soyrizo is done.

Prepare the filling

  • Add the potatoes and soyrizo to a medium-sized mixing bowl, and mix them together until well combined.

Compile the quesadillas

  • Warm a stack of about 15 street taco-sized tortillas in the microwave for 30-45 seconds, until the tortillas are warm and flexible. This will make the tortillas easier to fold without breaking them. Use corn, flour, or both types of tortillas.
  • Take a tortilla, and place 2 Tbsp of filling on one side of the tortilla. Top with about 2 Tbsp of freshly grated cheddar, and fold the other side of the tortilla over the top.
  • Repeat with all the tortillas. This recipe makes about 13-15 street taco-sized tortillas.

Grill/fry the quesadillas

  • Add a few Tbsp of olive oil to your skillet, and turn the heat up to medium.
  • Add 1 or 2 quesadillas to the skillet at a time, and cook for 3-5 minutes, until the side of the quesadilla facing the skillet turns golden brown.
  • Flip the quesadilla so the other side is facing the skillet, and cook until this side is also golden brown, another 3-5 minutes.
  • Remove the quesadillas from the skillet, and place on a large plate or cookie sheet lined with paper towels to remove excess oil.
  • Repeat the frying process with the rest of the quesadillas.

Serve and enjoy!

  • Serve these Soyrizo Hash quesadillas alone as a snack, or make it a meal with a side of rice, beans, guacamole, sour cream, and your favorite hot sauce.
  • Enjoy!

Notes

This recipe is vegetarian.
This recipe is gluten-free if you use gluten-free corn tortillas and gluten-free soyrizo.
This recipe is vegan if you use vegan cheddar, such as Miyoko’s Vegan Cheddar Cheese Shreds.
Be sure to use a nonstick skillet!  Potatoes are starchy, and a nonstick skillet will help keep the potatoes from sticking to the bottom of the pan.  Here's my favorite nonstick skillet on Amazon [aff. link].  You can also find it in my Amazon store here.