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…
Soyrizo Potato Hash Quesadilla Inspiration
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.
Make These Soyrizo Potato Hash Quesadillas!
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…😋
A Few Things!
My Favorite Spatula
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].
The Potatoes in Soyrizo Quesadillas
It’s easiest to show the small cube size we want for the potatoes in this recipe. 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.
Soyrizo Potato Hash Quesadillas
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)
- 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)
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.
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! 😃
My favorite way to use soyrizo! These are so good. I am gf, but my husband is not. But we both prefer them with corn tortillas. Great texture!
Wow these are AMAZING! I’ve make them with big flour tortillas and the small corn ones you recommend. Delicious both ways! Great tip on the nonstick skillet. I didn’t use one the first time I made these and the potatoes really stuck to my pan. My fault for not following your instructions! I used a nonstick last night and it was so easy. Already made these twice and I plan to again soon!
So happy to hear you enjoyed the quesadillas Jessica! The nonstick pan makes such a difference, doesn’t it?