Packed with crispy potatoes, soyrizo, and cheddar, these flavorful Soyrizo Potato Hash Quesadillas can be made vegan, vegetarian, or gluten-free.

July 7, 2021 Updated July 14, 2021 Jump to Recipe
Packed with crispy potatoes, soyrizo, and cheddar, these flavorful Soyrizo Potato Hash Quesadillas can be made vegan, vegetarian, or gluten-free.
These Soyrizo Potato Hash Quesadillas fall under the category of “addicting.”
As in we’ve made them 2-3 times a week this past month…
I fully credit the visit of one of my best friends and favorite people in the whole world with inspiring this recipe. We’d made these quesadillas once before, after Andrew had the truly genius idea to combine potatoes and soyrizo.
But it was when my friend came to visit from France this summer that these Soyrizo Potato Hash Quesadillas reached their perfected state.
We had them for dinner one night because I had everything on hand (those are the best nights), except for the large flour tortillas Andrew and I had used with this recipe before.
The flour tortilla shortage worked out though, because my friend is gluten-free, and we did have gluten-free street taco-sized corn tortillas.
Similar to my Grilled Potato Spinach Quesadillas, the street taco-sized tortillas provide the perfect ratio of filling to cheese to tortilla in these Soyrizo Potato Hash Quesadillas.
And thanks to my friend, we realized that corn tortillas really are the way to go. The combination of the soyrizo, crispy potatoes, freshly grated cheddar (or vegan cheddar, like Miyoko’s Vegan Cheddar Cheese Shreds), and street taco-sized corn tortillas is, as I said before, ADDICTING.
I’ve got quite a few unique quesadilla recipes on the site. But next time the quesadilla craving hits, you’ve got to make these Soyrizo Potato Hash Quesadillas. I think you’ll see pretty quickly why we’ve shamelessly thrown meal variety out the window, and found ourselves making them several times a week…😋
Yep, this is another recipe that my favorite spatula works wonders for. The small size of this spatula may have been intended for taking cookies off the cookie sheet, but I’m telling you, it’s the perfect spatula for quesadilla flipping, especially when those quesadillas are made with street taco-sized tortillas. You can find my favorite spatula here on Amazon [aff. link].
I thought it’d be easier to show rather than try to explain the small cube size we’re going for for the potatoes here. Basically, just cube them as small as you can. Don’t go to any special trouble, just remember that the smaller you cube, the faster the potatoes will cook.
This Post Has 2 Comments
I can see how these quesadillas would be totally addicting, Shannon! Sometimes a little tweak to a great recipe can make it totally amazing. Thanks for sharing and hope you’ve been well!
Thanks Katerina! So so true! 😃